RECIPE: The Best Vegan Mapo Tofu
Possibly the most famous dish to come out of Sichuan, mapo tofu is one of those 'final meal' dishes we don’t think we could ever get sick of. A bowl of this over warm steamed rice is the ultimate comf
5 Minute Spicy Sichuan Peanut Noodles
We love an easy meal that whips together in less than 5 minutes using pantry staples, especially when it's spicy, nutty, garlic-y Sichuan dry noodles! Our friend Jen over at
RECIPE: Mala Spiced Scallion Pancakes
There’s something universally appealing about a fried dough. Whether it’s a paratha, roti, or in this case, a scallion pancake, these quick and deliciously flaky snacks can bring a bit of warm, crunch
RECIPE: Biang Biang Noodles
I recently made some of my favorite dishes forFood & Wine Magazine on their Youtube channel, and of course you know I had to pull some noodles.
ARTIST FEATURE: GICA TAM
When we think about care in our communities, it always comes back to gathering together over good food with good people. To celebrate API Heritage Month, we collaborated with artist
PARTNER FEATURE: SEND NOODZ
We're honored to be highlighting
ARTIST FEATURE: JENNET LIAW
When we think about care in our communities, it always comes back to gathering together over good food with good people. To celebrate API Heritage Month, we collaborated with artist
ORG SPOTLIGHT: FIG
When we think about care in our communities, it always comes back to gathering together over good food with good people. To celebrate API Heritage Month, we collaborated with artist
RECIPE: Sichuan Rabbit Salad
One of my earliest food memories was eating around the dining table in my grandparents kitchen in Guanghan, the small town outside of Chengdu where I was born. The dish that always stood out to me was
Lunar New Year for One (or Two)
Somehow, we've arrived at the start of another new year. This is my second year spending Lunar New Year away from my family, and I know I'm not alone in celebrations looking a bit different this year.
RECIPE: Sweet Potato, Pork, and Chili Crisp Dumplings
We were fans before we were friends—so excited is an understatement while introducing our newest guest blogger, Frankie Gaw. Frankie is a product designer by day and a dumpling master by night. He sta
HOW I BUILT A RADICALLY PERSONAL HOT SAUCE BRAND AND FOUND MYSELF IN THE PROCESS
It’s been a year and a half since launching my company Fly By Jing and exactly two years since I wrote ‘What I Learned from Making Hot Sauce at Scale’. In many ways it’s felt like the blink of an eye,