Lunar New Year

A delightful large-format blend of lychees, gin, elderflower, and citrus perfect for festive gatherings like Lunar New Year.

Chewy, spicy, savory tteokbokki is a supremely satisfying Korean dish of crispy rice cakes in a gochujang-based sauce. Bok choy brings balance to our version.

This simple bok choy recipe, flavored with shallot, garlic, and soy sauce, is ideal for when you’re short on time and ingredients.

Umami-rich and flavorful all on its own, this vegan hot pot base is also a welcome palate cleanser when served alongside a spicy broth.

This fiery red broth is a labor of love, but it’s worth it—your hot pot spread depends on a rich, flavorful base.

A showstopping whole fish is a Lunar New Year staple. Assistant food editor Jessie YuChen’s version is straightforward yet stunning, doesn’t require any special equipment, and did we mention it’s absolutely delicious?

This deeply savory (and vegan!) take on Taiwanese youfan will make a gorgeous addition to any Lunar New Year feast.

A mini menu festive enough to channel the spirit of the holiday, even thousands of miles from home.

These mochi-stuffed jujube dates in syrup are the Lunar New Year dessert that’s (almost) too adorable to eat.

Pillowy soft, light, and fluffy, these mantou knots from chef Brandon Jew are a versatile steamed bread dream.

This Hong Kong staple is the ultimate one-pot comfort food.

From escaping Vietnam to opening our restaurant, from surviving COVID-19 to celebrating the Lunar New Year, my family has always found a way.

Chef Shuai Wang ushers in the Year of the Ox with a very lucky Lunar New Year feast.

If the words crispy dumpling skirt don't send you running to your stove, we don't know what will. Instead of steaming these dumplings in water, we simmer them in a vinegary cornstarch and flour slurry that creates a lacy, crunchy golden crust as the water evaporates and the dumplings brown. The vinegar adds tang, but also creates the lightest and crispiest skirt, a pro move we borrowed from Dumpling Galaxy in Flushing, Queens. 

Use this sticky rice as a utensil—grab a small handful, pick up a little meat with it, and dip in hot sauce for the perfect bite.

These crispy, lacy pancakes are light as air and the ideal drinking snack. You know what to do.

Sticky, flavorful wings that get a rich, deep color from dark soy sauce.

You’ve never met a dumpling filling that’s as fluffy and moist as this one.

It’s astonishing how much scallion flavor you get in these noodles. A garnish of crunchy fried scallion slices takes it wonderfully over the top.

Mouth-numbing, sweet, salty, and crunchy peanuts you can’t stop eating.

Sweet potato flour makes the crispiest crust for these pork cutlets, while a soy marinade gives them extra depth.

The flavors of this fish are out of control—super spicy, super intense, super delicious.

We love the chewy, bouncy texture of wood ear mushrooms.

This dish is all about the sweet and salty soy paste, which balances out the bitterness of the broccoli.