Although pairing tomatoes and eggs is hardly a novel concept, this stir-fry is a revelation.

Red dates, also known as jujubes, have a meaty, prunelike sweetness. In Asia, they are used in both savory and sweet dishes.

Going out for tea no longer means choosing between a bubble-tea parlor and a tea bag from a coffee chain.

Hong Kong is a culinary center matched only by its status as a capital of capitalism. After almost a decade and a half away, I returned to find a place where serious eating still abounds....

It’s only natural to use leftover chicken broth to make chicken soup. But what a soup!

This version, made with store-bought wonton wrappers, is easy enough for a weeknight meal.

Ginger and Shaoxing rice wine give a deep, round intensity to chicken. The salty savor of country ham and chestnuts make each forkful a hit.

Food editor Ian Knauer added black peppercorns to aromatic five-spice powder, which holds its own against the robust flavor of hanger steak.

This chewy rice, classically Chinese but currently making its way across Paris, offers a gorgeous texture and color contrast to friscassee.