Chinese Recipes

NYT Cooking

Chinese sugared walnuts

NYT Cooking

Red-Cooked Duck

NYT Cooking

Sugar-Glazed Duck and Exotic Fruit

NYT Cooking

Hunan Beef With Cumin

This fragrant beef stir-fry is an adaptation of one found in Fuchsia Dunlop's “Revolutionary Chinese Cookbook,” whose subject is the food of Sichuan’s less celebrated eastern neighbor, Hunan province. Cumin, a spice rarely used in Chinese cooking, chiles, chile flakes and garlic create a heated yet sophisticated flavor profile.

NYT Cooking

Sautéed Shrimp With Fermented Black Beans

For the most part, the shrimp will tell you when they’re done. Certainly they’re ready once they’re pink, though very large shrimp may need an extra minute to cook through. To check, slice one in half; if it’s opaque, or even nearly so, season to taste and start eating.