After a fair number of so-so attempts and store-bought sauces that were no better, I finally found THE egg roll dipping sauce, just the way I like it. Unlike other sauces, I don’t use fish sauce (nuoc mam). It’s sweet but slightly spicy and goes wonderfully with Vietnamese egg rolls, spring rolls and imperial rolls. Let me know what you think!

Small fresh spring rolls filled with raw vegetables and fresh herbs, to which you can, if you like, add chicken or shrimp. Kosher recipe, parve in the vegetarian version.

A rice tartare (also known as chirashi) topped with tuna, avocado and ricotta.

Sticky rice is hugely popular in Thailand. Even though it’s made with rice, this is a fruity, refreshing dessert, just right for rounding off an Asian meal. It’s naturally vegan and parve.

Wontons are Chinese dumplings that you can enjoy in a fragrant wonton broth or fried as an appetizer. Here is an easy recipe for making them at home.

For a change from nuggets, here is an easy recipe for chicken tempura (toriten), nice and crispy on the outside and tender on the inside.

Chicken with black mushrooms and bamboo shoots is a fragrant Chinese recipe I’d been wanting to make again for a long time. Last week I finally came across the ingredients I was missing, so here’s the recipe.

Just like at the restaurant! Everyone will think you stopped by the deli on the way home 😄

Here’s a stir-fry of vegetables with Asian flavors that you can enjoy on its own with a bowl of rice, or as a side for Thai-style meat or fish.

A quick trip to Thailand with an easy and delicious version of pad thai. It’s a wonderfully convivial, fragrant dish that comes together faster than you’d think!

Stir-fried noodles with vegetables are a staple of Chinese cooking, and a quick, delicious dish. Vary the vegetables with the seasons and serve them as a side or a main course. This version is vegetarian and parve.

After gyoza, chicken dumplings and wontons, here is a new steamed dumpling (dim sum) recipe that is a must and absolutely delicious - har gow (ha kao), made kosher and parve with imitation shrimp.

These gyoza take a little time to make, especially the first time, but they’re so good you won’t regret it! They’re both crispy and tender thanks to the way they’re cooked: first lightly seared, then steamed, all in a single pan!

These steamed buns are unbelievably soft and fluffy. Here’s a detailed, step-by-step recipe for making them at home. You can fill them with anything: meat, fish, mushrooms…! This recipe is kosher and parve.

These little steamed buns have a brioche-like texture that’s airy and melting at the same time. Use them as a base and fill them with whatever you like; the key is to vary the textures and flavors a bit and to add some freshness with herbs or raw vegetables. Here I’m sharing an easy version filled with braised goose legs, fresh cilantro and peanuts.

A recipe for Chinese scallion pancakes: they are easy to make and perfect alongside an Asian meal. Parve, of course.

Steamed-style bites with a juicy filling and the same two-step cooking as gyozas! Here, the dumpling wrapper has been swapped for Chinese cabbage leaves!

Chicken meatballs glazed with yakitori sauce, a delicious way to use ground chicken or turkey. Perfect on little skewers or served with rice.

Beef meatballs glazed in yakitori sauce, for a change of pace. Serve them on skewers as an appetizer or with rice as a main course.

These succulent little dumplings are among the dim sum we love most. They are easier to make than they look, and they freeze well too.

Beef and onion stir-fry is probably one of the most popular dishes in Chinese restaurants. Here is an easy, very quick recipe for making it at home.