This dish would traditionally contain mountain yam, which is native to Japan, but in this recipe we used the more readily available Chinese yam.

Made famous in France as Bûches de Noël, these sheet cakes, filled, rolled, and frosted to look like the trunks of trees, complete with the stumps of sawed off branches, provide creative cooks the...

This is a wonderful alternative to more traditional dressing. After scooping out the rice, you can cook the crust longer, leaving more tasty morsels.

This bolognese lacks one traditional main ingredient—meat. However, with hearty vegetables, you'll hardly know it's missing.

This authentic soup is essentially an ancient doctor’s curative that combines the healing magic of chicken broth, tree fungus, lily buds, and vinegar.

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.

Dried porcini give this vinaigrette a huge boost of flavor and marry beautifully with the asparagus and goat cheese for a spring-like first course. Serve this dish with sharp knives (like steak knives) so the...

Roast chicken may be the epitome of comfort food, but a few little flourishes can make it the stuff of dreams.

Fried with a parmesan coating, humble cauliflower takes on a whole new appeal in this salad; lots of parsley makes it aromatic and refreshing.