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Saveur
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03/23/2007
Stir-Fried Chinese Cabbage with Ham
Simple ingredients and time-honored techniques are at the heart of Hong Kong cooking, beautifully evidenced in this flavorful favorite.
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03/06/2013
Menu: A Spicy Sichuanese Feast
The transcendent flavors of these dishes—from hearty mapo tofu to sweet and sour meatballs—will add some spice to your next dinner party.
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02/06/2013
Menu: A Feast for Chinese New Year
This menu for Chinese New Year brings together the diverse flavors and textures of Chinese cuisine.
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05/10/2012
Menu: Dim Sum Brunch at Home
Going out for Chinese dim sum is one of our favorite brunch excursions — the clatter of the carts, the endless plates of dumplings and steamed buns — but sometimes a leisurely morning in your own kitchen is what beckons most. Have the best of both worlds with this brunch menu of shrimp dumplings, pork bao, fresh spring rolls, and more.
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04/25/2012
Menu: A Home-Cooked Chinese Meal
This menu was inspired by contributor Andrea Sun's childhood in Las Vegas, where the dinner table was always full of platters from her mother's native Shanghai.
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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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05/05/2011
Pork Pot Stickers
Pork pot stickers, with their sweet-savory filling of ground meat and minced aromatics, are a staple at Chinese restaurants. This is the version served at New York's Buddakan restaurant, where they come with bowls of soy sauce and chili sauce for dipping.
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08/09/2010
Dim Sum Funeral: Pork Bao
Celebrations of the stages of life bring us together; in Dim Sum Funeral, estranged siblings reunite over food. Here, former SAVEUR kitchen director Corinne Trang shares her family's recipe for delicious pork buns.
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08/09/2010
The Joy Luck Club: Eggplant in Garlic Sauce
The focal point of The Joy Luck Club is the strength of women and family, and this spicy Sichuan dish, which is delicious either hot or cold, will keep your own family coming back to the table.
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