Whether I'm trying to put a late-night dinner on the table or cooking for one, a Thai-style omelet (kai jeow) is what I often turn to for an easy meal in minutes. Browned and crispy, it's quite different from a French omelet, especially thanks to the punch of umami from its essential ingredient: More

Have the vegetables and meats to stir-fry, but not sure what sauce you'd like to finish them in? In this post I'll list six simple stir-fry sauces to try. Put down the take-out menu and grab your wok - this will be fun and easy! More

There are few greater joys in life than a few pieces of perfectly fried tempura-battered vegetables. Eating fried vegetables is an oxymoron — sort of like committing a healthy sin. They're not difficult to make at home and can be the perfect way to have the family gather round for some serious fun and conversation. Plus it's a great way to clean out the fridge! More

Tomorrow is the beginning of the Chinese New Year, and I wanted to put together a special treat to celebrate. Looking around the kitchen, my eye fell on a bowl of bright mandarin oranges sitting on the counter. These citrus fruits are a traditional symbol of luck and wealth. What better way to kick off the new year than a little luck nestled in a spicy shortbread cookie? More

As the snow started dumping down on us yesterday morning, I scanned the kitchen for ingredients, knowing I wanted to finally settle in and cook something from the just-released Not Your Mother's Casseroles, written by my friend and colleague Faith Durand. By way of some miracle, I had the goods for several recipes (no need for crazy ingredients — or condensed soup! — to cook out of this volume) so I chose a spicy, Asian-influenced stuffed cabbage concoction.

It was the perfect antidote to a wet and sloppy snow day. I got to use my casserole dish to make something warm and comforting, without having to feel like a character out of Mad Men. More

This was one of the first entries in our Best Healthy Casseroles contest, and I knew right away that it was a favorite. Why? Because I wanted to cook it immediately! This simple dish from reader Nancy takes just a few ingredients, and through the magic of the oven, transforms them into an aromatic dish of perfectly cooked rice studded with chicken and shiitake mushrooms, flavored with soy, ginger, and garlic. More

Warning: This cake may cause a stampede. We were at a friend's party recently when out came the plate of bibingka and suddenly everyone was abuzz. It took some maneuvering to get past the mob of partygoers clamoring for the recipe, but we managed to push through and meet the baker, a Los Angeles resident named Mark Marking. Even better, Marking happily agreed to share his recipe with The Kitchn. More

Among the staples in our vegetarian/vegan pantry are dried seaweeds like wakame, a slightly sweet, slightly salty vegetable that's often used in miso soup and salads. Here, we've taken wakame and cucumbers, a traditional Japanese combination, and added paper-thin slices of crunchy jicama, which many associate with summer salads but is actually in season now. The salad is crisp and refreshing with a nice balance of salty-vinegary-nutty-sweet flavors. More

Whether you're looking for a vegan substitute for gelatin, trying to make a more authentic Asian jelly dessert or needing to gel liquid without refrigeration, agar-agar is the answer. More

One of the most awe-inspiring moments of my childhood occurred when my father brought home a winter melon so large, it rivaled my own height and weight! Commonly used in Chinese cuisine, these impressively sized gourds are mild, slightly sweet, and the perfect ingredient for a clean, restorative soup. More