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Recipes
Garlicky Stir-Fried Lettuce
Chef Mei Li's boldly seasoned cooked lettuce transforms wilting greens in the back of the fridge, minimizing food waste and grocery store runs.
Recipes
Smoke-Braised Lamb with Roasted Vegetables and Goat’s Milk Brie
Chef Wallace’s roots shine in his recipe. This Mississippi-inspired dish is comprised of smoked-braised lamb, sweet potatoes, carrots, soy harissa, curried cauliflower, and goat's milk brie.
Recipes
Hubs Crunchy Asian Salad with Peanut Dressing
Straight from Virginia's peanut country, Hubs peanuts add a flavorful and crunchy profile to this veggie-packed salad.
Recipes
Cashew Chicken
This takeout classic was published in the New York Times when Tim Ma and Andrew Chiou from the Lucky Danger were included in a round-up of Asian American chefs celebrating Chinese-American cuisine. Though long on the page, the recipe move quickly–make sure you have your ingredients prepped [...]
Recipes
Crab Rangoons
Andrew Chiou from Lucky Danger in Washington D.C. uses a rice cooker to temper the cream cheese, but a microwave will work too. You want it to be a very soft, spreadable consistency (without melting) to mix easily with the rest of the ingredients. Once mixed, let [...]
Recipes
Broccoli Beef
Andrew Chiou from Lucky Danger in Washington D.C shares this beef recipe that’s easy and quick to cook. “By the time I get all of it in, it’s time to start pulling it out,” Chiou says. The light coating of a cornstarch slurry is called velveting, and [...]
Recipes
Ginger Garlic Shrimp
Tim Ma, the owner of Lucky Danger in Washington DC, takes after his Uncle Paul when it comes to family functions: A former New York chef, Paul brings ginger garlic shrimp to every occasion, and it’s one of the first recipes he passed on to Ma when [...]
Recipes
Lucky Danger’s Tomato Egg
This version of tomato egg is a Chinese family recipe from Lucky Danger in Washington DC. An easy, delicious for breakfast or brunch for family and friends.
Recipes
Congee Recipe
Congee is a stable in many Chinese-American households. “My parents eat it every day,” Ma says of the rice porridge, which is usually served for breakfast, though it often has a place on holiday tables. It’s typically topped with pre-served or canned pantry items–for Ma’s family, that’s [...]
Recipes
Chili Blue Catfish
Traditionally on Chinese New Year, a whole fish on the table symbolizes abundance, and leaving the fish intact from the head to the tail represents a good year from beginning to end. For the home cook, though, a whole fish may be a bit intimidating, so Andrew [...]