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Mouthing Off

By the Editors of Food & Wine Magazine

Make This Now

5 Homemade Chow Mein Recipes That Are Better Than Takeout

Mongolian Beef and Baby Bok Choy Stir-Fry with Crispy Chow Mein Noodles

Here, five excellent recipes for everyone's favorite Chinese noodle dish that are way better than takeout and almost as fast.

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Make This Now

8 Noodle Dishes for Chinese New Year

Want a long life? Eat more long noodles—at least, that’s the thinking during Chinese New Year. Here, eight delicious noodle dishes to make for an incredible Lunar New Year fest.

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5 Decadent New Dumplings for Chinese New Year

The Lunar New Year is upon us, which means it’s time for dumplings. While the traditional bundles of crispy, meaty joy are certainly an acceptable option, the new year is a great excuse to try a few new, indulgent creations from star chefs. 

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Make This Now

15 Lamb Dishes to Celebrate Chinese New Year

Merguez-Spiced Colorado Lamb

From delicious wontons to quick pasta dishes, here are 15 amazing lamb dishes to celebrate the Year of the Sheep.

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ultimate holiday guide

7 DIY Chinese Take-out Recipes

Shumai with Crab and Pork

Anyone can make these 7 upgraded versions of classic dishes at home with these recipes.

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America's Favorite Food Cities

Top 3 Chinese Restaurants in San Francisco

San Francisco's Best Chinese

Diverse, authentic and delicious, there are tons of Chinese restaurants in San Francisco to choose from. Here, three of our favorites.

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Make This Now

5 DIY Dumplings That Could Help Curb Climate Change

Artificial refrigeration of dumplings may be contributing to global warming. Here, five fantastic dumpling recipes to make fresh.

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Blogger Spotlight

Lady and Pups on the One Redeeming Thing about Living in Beijing

Lady and Pups on the One Redeeming Thing about Living in Beijing

Mandy Lee creates fun Asian-Western mash-ups such as Mochi Brownies and Sichuan Peppercorn Peanut Brittle for her blog, Lady and Pups.

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Andrew Zimmern's Kitchen Adventures

Steamed Cucumbers with Pork and Ginger

Andrew Zimmern's Steamed Cucumbers with Pork and Ginger

My friend Mrs. Wakabayashi learned to make a version of this dish from a Chinese chef in New York City in the mid-'70s. I devoured it then, and whenever I see this dish on Cantonese menus I always order it. Finally, I decided to create a recipe for it myself and I think you will love its textural surprise. Read more >

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Chef Intel

Paul Liebrandt’s Comfort Food Confessions

Chef Paul Liebrandt

Paul Liebrandt, one of the great auteur-chefs of New York City cooking, who calls cerebral French chef Pierre Gagnaire "Papa" and created an infamous dish that combined eel, violets and chocolate, has a secret obsession: cheap Chinese food. Read more >

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