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04/01/2013
Egg Foo Yung
The chefs at Shun Lee West in Manhattan have a great trick for forming egg foo yung: They use a wok ladle to place the egg mixture into the oil so that it sets in the shape of the ladle's bowl.
Issue #155
12/19/2011
Cha Ye Dan (Chinese Tea Eggs)
Cooked in a flavorful marinade of soy sauce, star anise, and cinnamon, these tea-stained eggs are a Lunar New Year staple and a favorite everyday snack in China.
Issue #144
04/05/2010
Stir-Fried Tomato and Eggs (Xihongshi Chao Jidan)
In this simple stir-fry, the salty-sweet tomatoes and fluffy eggs balance each other perfectly.
Issue #129
09/04/2007
Tea-Smoked Eggs with Caviar (Xunlong Yuzi Yanxun Dan)
These smoky, creamy-in-the-center eggs are topped with spoonfuls of caviar—a luxurious combination of flavors and textures.
Issue #97
01/18/2012
Menu: A Chinese New Year Dumpling Party
To celebrate Chinese Lunar New Year, gather friends in your kitchen and teach them how to wrap dumplings for a grand dumpling feast.
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10/03/2009
Pork Congee
Though it is often served as a breakfast dish, this comforting porridge would also be just right for dinner on a chilly evening. Continue...
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Source: Riya's Kitchen
12/12/2008
Egg and Shrimp Fried Rice with Basella Alba
The Chinese name for the vegetable basella alba translates to "emperor vegetable."
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Source: Teczcape