“To be perfectly frank,” Ling-ya Lee, who came to Los Angeles from Taiwan in 1989, says of her Chinese New Year preparations, “I rarely make dumplings anymore.” Given the high quality of ready-made ...

Sticky rice, aka sweet glutinous rice, is best steamed so its plump, chewy grains are ready to sponge up all the flavor. This dish from my cookbook “The Chinese Way” is a riff on lo mai gai, a dim sum ...

This image released by Voracious shows a recipe for tomato bason sticky rice, from the cookbook "The Chinese Way" by Betty Liu. (Betty Liu/Voracious via AP) Sticky rice, aka sweet glutinous rice, is ...

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. When I was growing up, my Chinese family ...

Believe it or not, you can actually skip the takeout menu and whip up your own favorite Chinese dishes in your kitchen.

You probably know that the Chinese food from your go-to takeout spot isn’t actually traditional Chinese food. It’s heavily Americanized (though tasty in its own way). Being the world’s most populous ...

Whether it’s Losar in Tibet, Tet in Vietnam, Seollal in Korea or Chinese New Year in China, Lunar New Year is celebrated in vastly different ways all across Asia and in Asian American homes in the ...

Sticky rice, aka sweet glutinous rice, is best steamed so its plump, chewy grains are ready to sponge up all the flavor. This dish from my cookbook “The Chinese Way” is a riff on lo mai gai, a dim sum ...

Sticky rice, aka sweet glutinous rice, is best steamed so its plump, chewy grains are ready to sponge up all the flavor. This dish from my cookbook “The Chinese Way” is a riff on lo mai gai, a dim sum ...