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07/13/2007
This pungent condiment, commonly served at Hmong tables, is used in everything from soup to stir-fry.
Issue #104
07/19/2007
Lustrous and tasting of smoke, this sauce is very simple to prepare.
Issue #8
07/19/2007
This fragrant condiment is a traditional Chinese accompaniment for boiled chicken.
Issue #8
07/18/2007
This simple trick gives bottled Asian fish sauce a little bite.
Issue #8
01/31/2011
Recipe for Napa and Red Onion Salad from Naomi Duguid and Jeffrey Alford's book Beyond the Great Wall—Recipes and Travels in the Other China. Perfect for Chinese New Year Celebration.
Does Not Apply
12/14/2010
Momofuku's recipe for Ginger Scallion Noodles by David Chang
Does Not Apply