A tasty stew
Make this light and tasty stew using whatever type of long green squash you can find at the grocery store, farmers market or growing in your yard. Read more
Very Veggie
A refreshing salad
Namasu is a traditional Japanese side dish, most often made with thinly sliced cucumbers lightly pickled in a sweet vinegar sauce. Read more
Fantastic Farro
Farro is a protein-rich whole grain derived from wheat. It looks a bit like brown rice but with larger kernels, and it cooks up with more chewiness and a nice, nutty flavor. Read more
It’s o-‘fish’-al
A versatile side
This traditional Chinese salad has a flavor profile that varies by region. Read more
An umami mixture
For this dish, you’ll make your own mushroom stock using just the stems from a handful of fresh shiitake mushrooms. A lot of deep, umami flavor will result. Read more
Fantastic ferns
Warabi is a pretty, curly fern shoot that makes a fabulous salad. Read more
Stew on this
Yellow lentils are color-changing chameleons. They start out pink in dried form, then turn yellow as they cook. Read more
A sunomono side
In the world of Japanese pickles — called tsukemono — there is a subclass called sunomono, meaning dressed with vinegar. Read more
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A substantial stir-fry
This hearty stir-fry is based on a traditional Taiwanese dish featuring three-cup chicken with mushrooms standing in for the meat. Read more
So ‘eggs’-quisite
Bring a little drama to the table with this dish of vegetables crowned with a sheet of egg. Read more
Keep it saucy
Here’s an intriguing way to bring a filling vegetable dish to the table. Read more
A ‘fun’ side
King oyster mushrooms are the muscular members of the fungi family, with thick stalks and compact caps. Locally grown versions are available in many supermarkets. Read more
Mango-nificent
Here’s a refreshing Hong Kong-style dessert that’s served like a soup, made with chewy tapioca pearls and loaded with fresh fruit. Read more
Festive finger food
A great finger-food option for a New Year’s party would be these cute “pearls” covered in sticky rice. Read more
Taste the rainbow
This basic vegetarian stir-fry can be made with any combination of vegetables; this mix is especially festive with its mix of colors. Read more
This noodle soup has extra flavor
Maifun is a thin rice noodle that is the ideal contrast to chunks of taro in this classic Taiwanese soup. Read more
A colorful cabbage salad
This bright and refreshing salad is a good alternative to the indulgent, calorie-rich foods of the season. Read more
The inside counts
Think of these as a Chinese version of a burrito. The recipe makes use of bean curd skins as a wrapper around an intriguing filling of vegetables, including baby corn and chayote squash. Read more
Wrapping things up
If you order this dish in a traditional Chinese restaurant, it’s likely to come with dried shrimp and possibly ground pork. Read more
Giddy for gelatin
Here’s a cute way to serve up dessert in individual portions. Each cup holds a single lychee suspended in gelatin. Read more
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