Nut Free

This spicy Hunan steamed fish recipe can be made with either carp or salmon.

A blend of tofu, bok choy, and shiitake mushrooms make for light and delicious dumplings.

There are no insects in this Sichuan noodle dish; the name refers to the way the bits of pork cling to the noodles.

This dairy-free chocolate mousse is made with just two ingredients—dark chocolate and eggs—and can easily be transformed into a rich flourless chocolate cake.

What makes the cake so special is its texture. The egg whites make the base of the cake fluffy and the top of the cake gets richness and creaminess from yolks.

After poaching the bird for Hainanese chicken rice, the stock is used to steam the rice and make the soup. The chicken is served with a delicious dipping sauce.

The secret to this simple Chinese barbecue pork recipe lies in the marinade and basting the pork while it’s roasting.

This two-ingredient cocktail is best served over a nice, large chunk of ice.

This refreshing summer cocktail is finished with a bright and briny pickled green tomato.

Give the humble eggplant the attention it deserves with a rich and spicy sauce.

This easy-to-savor chile oil is traditionally made with a specific chile, èr jīngtiáo.

Heilongjiang in Northeast China does not have a huge repertoire of famous recipes, but this eggplant preparation should put it on the map.

You can use any white-fleshed fish for this flexible recipe, although pomfret, sea bass, and snapper are the best.

Roasted garlic is one of just five ingredients that make this hearty baked pasta oh-so-good, with oh-so-little effort.

Use this master formula as your guide—but feel free to get creative with the add-ins. A dried chile? Sure! A few sprigs of herbs from your windowsill? Why not?

Good things come to those who wait—three days, to be exact.

Pastéis de nata have a melt-in-the-mouth, fragile, flaky crust and a not-too-sweet custard that is caramelized and darkened in spots.

This salty-sweet kimbap—filled with maple-candied spam and herbaceous perilla leaves—is wonderful in a packed lunch or even at a picnic.

Eric Kim’s ultra-crispy curried chicken cutlets and cabbage slaw come together for a delicious and easy weeknight dinner.

To make classic Hong Kong egg tarts, fill flaky pastry shells—or store-bought dough—with a vanilla-scented custard and bake until just set.