Cashew Chick­en (腰果雞丁) While cashew chick­en is con­sid­ered a Chi­nese-Amer­i­can dish, if you would like to give this recipe a…

This chili oil (làjiāo yóu, 辣椒油) makes the per­fect accom­pa­ni­ment to Chi­nese dumplings, but it’s great on so many oth­er…

Chili Pow­der This is a fast, easy recipe for home made chili pow­der. If you want, you can swap out…

This stir-fry is fast and easy to make- and easy on your wal­let too.  Cab­bage is so inex­pen­sive, fill­ing, and…

Tra­di­tion­al­ly, sal­sa roja de mol­ca­jete is made by dry-roast­ing toma­toes, jalapeños, and gar­lic in a comal or cast iron skil­let,…

Most of fla­vors in the deli­cious Indone­sian sal­ad gado gado come from its bum­bu kacang or peanut sal­ad dress­ing, which…

This habanero-man­go hot sauce is hot, but not too hot, and packs lots of fla­vor along­side the heat. For more…

Hot and Sour Soup (酸辣汤) This authen­tic recipe for hot-and-sour soup is essen­tial­ly an ancient Chi­nese doc­tor’s cura­tive that com­bines…

Kaeng phet lit­er­al­ly means “spicy cur­ry” (aka red cur­ry) and this dish tru­ly lives up to its name. This is…

Ma La Xiang Guo (麻辣香锅) Ma la xiang guo (麻辣香锅), which trans­lates rough­ly to “spicy-numb­ing stir fry pot” is a…

Mapo Tofu (麻婆豆腐) Mapo tofu is a pop­u­lar Chi­nese dish from Sichuan province, alleged­ly named for the pock­marked (“ma” from…

Palo­mas are nor­mal­ly made with tequi­la, but I pre­fer to mix mine with mez­cal- it adds a smoky com­plex­i­ty to…