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.
Read MoreLove 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.
Read MoreIn this twist on pumpkin pie. you get the creaminess and richness of traditional pie with the nutty chocolate flavors of Nutella (or your preferred chocolate hazelnut spread). It's sure to be a crowd-pleaser!
Read MoreLooking for a one-pot wonder? The easy prep and delicious, savory-sweet sauce will make this a family favorite. For the best results, prep the vegetables in long, thin pieces, similar to the shape of noodles. That way, you can pick up everything in one swoop with your chopsticks.
Read MoreChili crisp smashed potatoes if you’re in the mood for a hot side dish. So crisp, they’re like spicy home fries.
Read MoreThe secret to getting flaky layers is all in the folding. Try out this easy Chinese scallion pancake method along with my go-to dipping sauce.
Read MoreDelicata squash is one of the easiest fall and winter squashes to roast since it doesn't require peeling. I will often just snack on this like candy, though it also makes a standout side dish.
Read MoreChili crisp is a pantry staple in our household and we use it for so many things, including these delicious Chili Crisp Peanut Noodles. Evocative of the flavors of Sichuan province, these noodles are spicy, smoky, and full of nutty richness.
Read MoreWhenever I teach classes one of the most fun skills students learn is the best, and easiest, way to peel ginger. Check out this video for the step-by-step process, and how to prep the ginger after peeling!
Read MoreHave you ever made bibambap at home? It’s an ideal one-bowl comfort food dish that you can top with gochujang for extra kick.
Read MoreThese noodles are coated with a lip-smacking peanut sauce infused with Sichuan chili oil. They‘re so delicious I’ve never had any leftovers.
Read MoreMy vegan take on traditional Sichuan dan dan noodles is simple and packed with flavor.
Read MoreWant a dumpling-making class for your group? I outline the details here.
Read MoreWhat’s the secret to super crispy General Tso’s chicken? I’ll show you in this recipe.
Read MoreThese shallot oil noodles look super simple, but words cannot describe how good they are.
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