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Located in the heart of New York City, cookbook author Diana Kuan will guide you through the art of making delicious dumplings from scratch. This hands-on class is ideal for corporate retreats, team-building events, or any group looking to bond over a delicious and interactive culinary experience.
Love sweet potatoes? These vegetarian potstickers are my favorite plant-based dumplings and easy to prepare. You can make them for a dinner at home or for a large gathering. The dumplings store well in the freezer and you can pan-fry them straight out of the freezer, no need to defrost.
This vegan side is exactly as it sounds—cauliflower sliced into flat steaks that you can grill, roast, or pan-fry.
This Sriracha fried rice is vegetarian, but you can easily make it meaty by adding fresh or leftover chicken, pork, or shrimp.
This week I'm very excited to share a recipe from my friend Chitra Agrawal's new cookbook Vibrant India, which came out a few weeks ago from Ten Speed.
Once again, this is another recipe that requires minimal ingredients but results in lots of flavor.
With or without the Sichuan pepper flourish, this garlic edamame will be an addictive snack or appetizer you'll make again and again.
This very simple side tastes delicious and looks impressive on the dinner table.
A frothy latte you can make with matcha powder and either a cocktail shaker or a mini frother.
Salted lassis are incredibly easy to make at home with a blender. And they’re surprisingly refreshing.
I made an easier version of ginger milk tea that involves no frothing in the blender.
I am booking now for private Lunar New Year Dumpling classes. Each class will combine hands-on learning with fun facts about Lunar New Year traditions and the history of dumplings.
Contact me for available dates! (It’s our busiest time of year so book ahead for the best dates and times.)
This is one of my favorite Sichuan dishes of all time, with a deliciously spicy sauce that is positively addictive.