Perhaps you've noticed these thin, brown slivers of crunchy, squeaky mushrooms in hot and sour soup or in stir-fries. Called wood ear mushrooms, they're more easily found in dried form, but fresh ones can sometimes be found in Asian markets. And like their name states, they do grow on trees and they also look like ears! More

One of my favorite soups is Hot & Sour Soup, and I was flabbergasted to discover that it's really quite easy - and cheap! - to make. Who woulda thunk it? Called suan la t'ang in Chinese, it gets its tang from the addition of white vinegar. Click through for the recipe. More

According to the lunar calendar, the moon will shine brightest on October 3 this year. In countries from China to Vietnam, Korea, and Japan, people will gather with family and friends to enjoy the view, give thanks for this year's harvest, and feast on delicious cakes and dumplings. More

This month, we're talking about quick meals, and the time-consuming dumpling might not seem to fit the bill. But if you assemble dumplings on the weekend or a quiet evening, by the time that busy weeknight rolls around, you can have a super fast, filling meal in minutes. More

When most of us think "lotus," we may think of the beautiful aquatic flower or the yoga position. But did you know that the rhizome of the lotus plant is edible? On the outside it looks like a long cylindrical brown tuber, but slice one crosswise, and you'll be rewarded with beautiful, lace-like slices of a crunchy and delicious vegetable. More

I became a vegetarian at age five, thus passing up the opportunity to eat many of the world's strangest foods (or delicacies, depending on how you look at it). No octopus terrine or alligator sausage for me. Being the daughter of a Chinese-Vietnamese food lover and cook, however, I could not have avoided the experience of at least a few unusual dishes... More

When most American homecooks think of Chinese food, it's the kind eaten out or ordered in, not cooked at home. This is partly a function of a pantry not fit for Chinese cooking and partly the intimidation factor. Heating a wok properly, making tasty condiments, folding dumplings; it can all seem like a lot of trouble when a bowl of pasta, just a boiled pot away from the plate, beckons at the end of a long day. More

Before the Beijing Olympics end, we want to share this dish, which we found out about from a friend who lived in China for many years. She describes it as Chinese comfort food, something children would learn to make at an early age — sort of the equivalent of tomato soup and a grilled cheese in the US... More