Chinese

A fast, easy, and unbelievably enticing way to get your greens. (And a perfect way to use up that container of miso in the back of your fridge.)

A Chinese classic that you can make at home with fewer ingredients and less fuss than you'd ever imagine.

Call them fried pork dumplings, Chinese dumplings, or even potstickers. Whatever you do, don't call them difficult to make. So much easier to make than you'd ever imagine.

These gooey, slurpy, peanut butter-y wonders are the true test of a Chinese restaurant's worthiness. Although now you don't have to leave it to chance. You can simply make them at home.

Wok this way to a stir-fry of chicken, ginger, and chile peppers enveloped in an aromatic, velvety, mildly spiced Sichuan-style sauce.

Shrimp are tossed in a peppery mix then seared in a reach-for-the-fire-extinguisher-hot sauce of chiles, ginger, garlic, and shallots.

Spicy, salty, and sweet. That's what you get from a handful of simple Asian ingredients, less than 25 minutes, and this recipe. You're welcome.

Chinese chicken salad is just like those salads you get at the restaurants with the oranges and cashews and the lovely balance of crunchy and tender and sweet and savory.

Pork dumplings with a filling that's ethereally light and fluffy. You'll never guess the secret ingredient.

Stir-fried lettuce. Not what you were thinking about doing with that head of romaine languishing in the fridge? Think again.

As stunning as it is simple, this hot little number isn't exactly traditional Szechuan fare, though it may quickly become tradition.

Sweet. Sour. Sticky. It's a trifecta of sorts that will not fail you, especially when slathered on ribs grilled low and slow. Uh, pass the napkins, please.

Er, what's the deal between Gung Bao and Kung Pao chicken? One is a centuries old tradition. The other is an Americanized riff. Guess which one this is.

For this classic Cantonese recipe, shrimp and fermented black beans are served in a sauce spiked with garlic, ginger, and scallions. A kid-friendly recipe.

A classic Chinese Sichuan recipe, this stir-fry douses tender pork with a spicy brown sauce fragrant with ginger and garlic.