This useful broth is called ruthang in Tibetan. It’s traditionally made by simmering yak bones, for which we substitute oxtail or beef shank. (registration required)

This fabulous light-as-air tomato omelet quickly is cooked in a wok. (registration required)

It’s not as kooky as it sounds. My bad.

Chicken’s dark meat is great for grilling because it stays very moist and really soaks up the flavors of a marinade.

This is an ideal fall and winter dish, and a great way to prepare carrots. (registration required)

We eat this salad as a cooling accompaniment to flavored rice and meat. (registration required)

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We knew Chang was something special the minute we tasted his signature dish. He plays with the classic Chinese pork bun, retaining its pillowy wrapping, adding crisp cucumbers and scallions....

Just when you think the offal-eating trend is out of control, you find a great new dish.