Chinese Pot Stickers

It's fun and easy to make these delicious, wildly popular Chinese pot stickers, or crescent-shaped dumplings. Guaranteed to be the star of any spread, serve Chinese pot stickers with soy-vinegar sauce, and watch them disappear.

See Popular Chinese Pot Stickers Recipes

Italian Sausage Pot Stickers

Johnsonville Italian Sausage

Curry Chicken Potstickers

Better Homes and Gardens

These bundles are a top pick for dim sum, the appetizer course served in Asian restaurants. Just like egg rolls, potstickers encase a flavorful filling (ground chicken, broccoli, soy, and curry) inside a paper-thin dough.

Easy Potstickers

Total: 45 mins

New Year's Day Dumpling Soup

Better Homes and Gardens
Total: 25 mins

Easy Chinese Szechwan Shrimp Stir-Fry: 30-Minute Meal

The best thing about Chinese recipes is that they are easy, easy, easy. This Szechwan Shrimp stir-fry, for example, take only 30 minutes to make. You can't beat that for speed.

Egg Drop Soup with Chicken and Noodles: Make the Takeout

Silky, delicate, and warming, egg drop soup is one of our favorite starters when we order Chinese takeout. It's a cinch to make (easily cooked from start to finish in just 30 minutes), and with the addition of shredded chicken (a great way to use leftovers) and noodles, it morphs from no-fuss first course to a sensational meal in itself. This Egg Drop Soup with Chicken and Noodles is fragrant with a touch of ginger, garlic, and scallions, and by using rice noodles or pad thai noodles, it retains the traditional lightness key to the dish.

Spicy Szechuan Noodles: Dinner for $10

You may make tacos at home or pasta, but for a lot of people, it isn't Chinese food unless it comes in one of those paper containers from the local takeout joint. And while we're not going to knock the joy of hitting the couch after a long day with little box of sweet-and-sour chicken in our hungry little hands, we've got a secret: Chinese food tastes worlds better when you make it at home. All you've got to do is stock your pantry with a few essentials, like sesame oil and peanut oil (most likely found at your regular grocery store), get a wok, and you're good to go.

Back to Basics: Make Your Own Chicken Stock

It's cheaper, healthier, tastier--and unbelievably easy!--to make and freeze your own chicken stock for soups and stews.

10 Magnifico Italian Beef Recipes

It's hard to resist the siren song of beef--its deep, earthy flavor is uniquely satisfying, and its boldness is utilized in cuisines across the globe, from Chinese stir-fries to Hungarian goulash. But Italian flavors pair particularly well with beef, as evidenced by the wide variety of recipes we've collected below. How many are included in your family's weekly menus?

Rice: Leftover Logic

When you have leftover rice, you have another great meal in the making. You're already halfway to creating a casserole, a tasty soup, or a light salad. If you have just a little bit of rice, add it to tomato soup you're serving the kids, or mix it with some cooked chicken and broccoli, sprinkle it with a little cheese, and microwave it for a chicken-divan-like lunch treat.

12 Super-Easy, Super-Fast Skillet Dinners: Flash in a Pan!

Lots of people love to cook -- however, very few of us love to clean up after cooking. (Quick confession: I've been known to order takeout simply because I can't bear the thought of scrubbing pots when we're done eating.) While the takeout option is nice when you really need it, it's not realistic (i.e., affordable) to plan on ordering in all the time.

Easy Seafood Risotto with Asparagus and Peas

Serve up some warm-weather comfort food with this easy seafood risotto with asparagus and peas.

10 Best Stew and Soup Recipes for Midwinter

Hearty stew and soup recipes for cold winter days

10 Things You Didn't Know About...Cooking Pasta Perfectly

No doubt, pasta has taken a drubbing in recent years, caught up in the center of the anti-carb craze and foresworn by legions of carb-counting dieters. But in reality, most of us have a box (or two...or four) of dried pasta tucked away in our pantries; we must -- right? -- since Americans consume almost a quarter of the world's pasta, the most of any one country (even Italy).

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