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Food Section

Shrimp and Shiitake Noodle Stir-Fry

Pasta with no carbs and almost no calories? No kidding

For tasty holiday desserts, try saffron and five-spice powder

Yin and yang on your plate with five-spice powder

Great turkeys need equally great classic sides

Lemon-Herb Carrot Tarts

Complex barbecue flavors from an easy recipe

Massive flavor in a little bottle: A hoisin primer

Fresh ginger: What it is and how to use it 

Lemongrass: What it is and how to use it

Wonton skins: What they are and how to use them

Family recipe calls for ‘paper clip’ cuts of pork

Agave nectar: What it is and how to use it

Coconut milk: What it is and how to use it

Revisiting the pomegranate trend: Pomegranate molasses

Miso: What it is and how to use it

 

Chefs root for ginger’s versatile properties

 

Lunar New Year: A culinary wish for a long life 

Chicken pot pie re-imagined as a party appetizer

Do the dunk with Rocco DiSpirito’s healthy fondue

 

For a healthier holiday, try Christmas pork, not ham

Shrimp fried rice that doesn’t come in a box

Chinese Feasts & Festivals: A Cookbook

Spicy Hoisin Beef with Ginger-Soy Noodles

Seasonal cocktails spice up the holidays

Celebrate the holidays with a fusion of festive breads

 

Thai red curry

Crab rangoon without the deep fry

By J.M. Hirsch

Cooking from the Heart: The Hmong Kitchen in America

By Sami Scripter and Sheng Yang

Ani’s Raw Food Desserts

By Ani Phyo 

Top your latkes with a Japanese-inspired sauce

 

Hot chocolate that’s almost too good to drink

Lamb Kebabs from Xinjiang region 

New Asian Cuisine: Fabulous Recipes from Celebrity Chefs

By Wendy Chan and Grace Niwa

Sticky Toffee Pudding

My Grandmother’s Chinese Kitchen:
100 Family Recipes and Life Lessons

By Eileen Yin-Fei Lo