The airfares to Europe are really good this November. I thought I’d mention that because I’ve been spending a certain amount of time thinking about Thanksgiving week in Tuscany, where I could be ...

Fill a Chinese steamer with water and bring it to a boil. Drain the mung beans in a colander and set it aside. Drain the rice in a colander. Drain the bamboo leaves, rinse, and set aside. Add the ...

TRINH NGUYEN’S FIRST memories of celebrating Tết, the Vietnamese Lunar New Year, are set in a refugee camp in Thailand. She was 3 years old when her family left Vietnam by boat. They spent seven years ...

Chao nian gao is a Chinese dish from Shanghai that at its core is stir-fried rice cakes (made with glutinous rice flour) and cabbage, typically eaten during the Lunar New Year because it’s supposed to ...

When I was 4 years old, I was nicknamed “Xiǎo Niángāo” or in English, “little rice cake.” It was my favourite. I insisted on its presence in every dish my family cooked, throwing a handful of the ...