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The Recipe Handbook

All 110 staple recipes in one place. Search by name or ingredient, then narrow by staple family, cooking method, equipment, difficulty or time.

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A golden-crusted sandwich loaf on a wooden board with one clean slice showing the even pale crumb and a scatter of sesame seeds on top

Everyday Sandwich Loaf

A soft, fine-crumbed white loaf baked in a tin for even slices, with a pale golden crust that stays tender enough for weekday sandwiches and toast for nearly a week.

55 minBakeMedium

A round, dark-mahogany country loaf with a cracked, flour-dusted crust on a board, a cut wedge showing the open, holey crumb

No-Knead Country Bread

A shaggy, barely mixed dough left overnight develops a blistered, crackling crust and an open, chewy crumb in a covered pot, with almost no hands-on work.

Two thick golden slices of cinnamon French toast on a plate with a pat of butter melting on top and a handful of red berries

Cinnamon French Toast

Thick bread slices soaked in a cinnamon-vanilla egg custard, pan-fried in butter until the edges caramelise and the centres stay soft, served with berries and a little maple.

22 minPan-fryEasy

Six pale-golden round scones on a lined tray with a clean side split, served with a dish of berry jam and thick cream

Classic British Scones

Rubbed butter, cold milk and a light hand produce tall, crumbly scones with a pale golden top and a clean split, ready for jam and thick cream within half an hour.

30 minBakeMedium

A thin round Margherita pizza with a blistered spotted rim, pools of melted mozzarella, red tomato and fresh basil leaves on a tray

Margherita Pizza at Home

A thin hand-stretched dough baked fast on a hot tray with crushed tomato, torn mozzarella and basil, giving a blistered rim and a centre that stays just slightly soft.

32 minBakeMedium

A diagonally cut grilled cheese sandwich on a plate with a deep golden crisp crust and warm cheese stretching between the halves

Grilled Cheese Sandwich

Buttered bread and a melty cheese layer griddled slowly over moderate heat until the outside turns deep golden and crisp while the centre stretches into soft, hot strands.

13 minGriddleEasy

A wide bowl of glossy ivory rice congee with a soft surface sheen, ringed by sliced scallions, sesame seeds and a drizzle of soy

Plain Rice Congee

Long, gentle simmering breaks rice down into a silky, mildly sweet porridge with a glossy sheen, finished simply with scallions, sesame oil and a pinch of salt.

50 minSimmerEasy

A bowl of pale silky congee with dark amber century egg wedges, pale pork shreds, bright scallions and sesame seeds

Century Egg and Pork Congee

Silky rice congee with marinated pork shreds and wedges of century egg, the dark amber yolks softening into the broth and a sharp scallion finish.

70 minSimmerMedium

A warm bowl of cloudy apricot congee with soft orange sweet potato cubes, sesame seeds and sliced scallions

Sweet Potato Congee

Orange sweet potato simmered into rice congee until the cubes slump at the edges, thickening the porridge and lending a quiet, earthy sweetness with no added sugar.

50 minSimmerEasy

A small bowl of glossy deep russet congee with whole red beans, pale lotus seeds, halved dates and a scatter of goji berries

Eight-Treasure Congee

Glutinous rice, red beans, peanuts, dates and dried fruit simmered slowly into a thick, faintly sweet porridge, darkened to a deep russet by the beans.

75 minSimmerMedium

A shallow bowl of creamy pale oatmeal with a glossy surface, scattered blueberries, pumpkin seeds and a dusting of cinnamon

Creamy Stovetop Oatmeal

Rolled oats simmered in milk and water with a pinch of salt until thick and glossy, then finished with butter, berries and a spoonful of brown sugar.

11 minSimmerEasy

A bowl of warm golden-orange porridge with soft pumpkin cubes, a scatter of toasted seeds and a light dust of cinnamon

Millet and Pumpkin Porridge

Hulled millet and pumpkin simmered until the squash melts into a golden, faintly sweet porridge with a soft, slightly grainy texture and a warm orange colour.

40 minSimmerEasy

Eight tall snow-white domed buns stacked in a bamboo steamer, their matte skins uncracked and faintly gleaming with steam

Steamed Mantou Buns

Plain wheat dough, proofed twice and steamed over gentle heat, yields tall snowy buns with a tight, springy crumb that pulls apart into soft, faintly sweet layers.

44 minSteamMedium

Six pale rosette rolls in a bamboo steamer, layered petals fanned open with bright green scallion flecks between each fold

Scallion Flower Rolls

Yeast dough is brushed with scallion oil, folded into a thin ribbon and twisted into layered rosettes that steam into soft, pull-apart spirals with green flecks in every seam.

52 minSteamAmbitious

Forty pale crescent dumplings arranged in rows on a floured board, each with four neat pleats along one curved edge

Pork and Cabbage Dumplings

Hand-rolled wheat wrappers hold a salted pork and cabbage filling that releases its own juices; a rolling boil sets the skins while the centres stay firm and faintly peppery.

70 minBoilMedium

Twelve white domed buns in a bamboo steamer, each gathered into a tight spiral at the crown with no filling showing

Steamed Vegetable Buns

Fluffy yeast dough wraps a firm, dry filling of cabbage, carrot and mushroom; a short second proof and steady steam give each bun a high crown and a clean, unbroken top.

58 minSteamAmbitious

Four pale gold bowls of clear broth with eight translucent wontons each, green scallion rings and spinach leaves floating on top

Wontons in Clear Broth

Thin square wrappers folded around a small pork and shrimp ball poach in a clear, ginger-scented stock, so each spoonful carries silky skin, a firm centre and a clean, light broth.

65 minBoilMedium

Twenty-four open-topped shumai in a bamboo steamer, pleated walls standing upright with a green pea or orange carrot dot on each exposed filling

Pork and Shrimp Shumai

Open-topped dumplings with thin pleated walls hold a springy pork and shrimp filling; brief steaming keeps the tops exposed, the skins chewy and a single pea or carrot dot bright on each one.

54 minSteamAmbitious

A shallow white bowl holding a mound of glossy, spoonable pale-orange rice with a smooth surface and no separate grains visible.

Baby Soft Rice

Short-grain rice simmered with plenty of water and a little pumpkin collapses into a spoonable, glossy mash that holds its shape on a spoon and cools quickly for a small child.

50 minSimmerEasy

A wide bowl of white rice topped with strips of browned beef and tidy piles of orange carrot, green peas and yellow corn.

Beef and Three Vegetable Rice Bowl

Warm jasmine rice under strips of soy-glazed beef and three quick-cooked vegetables, carrot, peas and corn, with a glossy oyster sauce that streaks down into the grains.

26 minStir-fryEasy

A deep bowl of rice covered with glossy simmered beef and soft onion strands, finished with a golden egg yolk at the centre.

Japanese Beef Rice Bowl Gyudon

Thin beef and soft onion simmered in a dashi, soy and mirin broth, spooned over short-grain rice and finished with a raw egg yolk and scallions.

30 minSimmerMedium

A steamer basket of round pork meatballs coated in translucent sticky-rice grains that glisten like small pearls, dotted with green scallion.

Pearl Meatballs Sticky Rice Pork Balls

Minced pork rolled into balls, jacketed in soaked glutinous rice and steamed until the grains turn glassy pearls, served with scallion and a light soy dip.

55 minSteamAmbitious

A rice-cooker pot of fluffy rice streaked with purple-skinned eggplant pieces and browned pork, with scallions scattered over the top.

Rice Cooker Eggplant and Pork Rice

Rinsed jasmine rice cooked in a rice cooker under soy-glazed minced pork and soft purple eggplant, with garlic, scallion and a little sesame oil folded through at the end.

60 minSteamMedium

A heavy pot of rice with tender pork ribs nestled into the grains, the surface dotted with scallion and a faint soy-brown tint.

Rice Cooker Pork Ribs and Rice

Blanched and soy-browned pork ribs steamed on top of jasmine rice in a rice cooker, so the meat juices streak the grains and scallions finish the pot.

75 minSteamMedium

A pot of pale golden rice studded with soft yellow potato cubes and flecks of green scallion, with a lightly crisp bottom layer.

Rice Cooker Potato Rice

Waxy potato cubes browned with garlic, then steamed over soy-and-sesame jasmine rice in a rice cooker until the bottom grains turn faintly crisp and the scallions stay bright.

50 minSteamEasy

A rice-cooker pot of amber-tinted rice folded through with sliced sausage, brown mushroom caps and green peas.

Rice Cooker Sausage and Mushroom Rice

Jasmine rice steamed in a rice cooker with rendered Chinese sausage, shiitake and peas, the savoury fat tinting every grain a light amber before scallions are folded in.

60 minSteamEasy

A pot of rice with a whole collapsed tomato at the centre, its red juices streaking the surrounding grains and a pat of butter melting on top.

Rice Cooker Whole Tomato Rice

A whole tomato steamed on top of soy-seasoned rice with corn and peas, then crushed through the grains with butter, herbs and black pepper for a faintly red pot.

55 minSteamEasy

Triangular rice balls wrapped in dark seaweed sit on a wooden board, showing flecks of pink sausage and yellow corn.

Seaweed Rice Balls with Sausage and Corn

Steamed short-grain rice is folded with browned sausage and sweet corn, pressed into triangles and wrapped in crisp seaweed, giving a portable lunch that holds its shape at room temperature.

45 minSteamEasy

Separate rice grains glistening with sesame oil sit in a warm skillet, streaked with pale egg ribbons, ginger flecks and bright green scallion.

Sesame Oil Ginger Egg Fried Rice

Day-old rice is tossed in toasted sesame oil with threads of ginger and soft egg ribbons, so each grain stays separate while the perfume of warmed sesame and sharp ginger carries through the bowl.

18 minStir-fryEasy

A deep amber mound of rice sits in a heavy pot, studded with dark shiitake slices and a scatter of bright green scallion.

Shiitake Soy Sauce Rice

Short-grain rice cooks with shiitake, soy sauce and a splash of mirin, so the grains take on a deep amber tint and the mushrooms leave a woody, savoury broth in every spoonful.

45 minSteamEasy

A wide bowl holds pale, swollen rice in thick broth with soft potato cubes, thin brown beef slices and a scatter of green scallion.

Soft Rice with Beef and Potato

Rice simmers long with thin beef slices and potato cubes until the grains swell soft and the starch thickens the broth, giving a spoonable bowl where the potato edges dissolve into the sauce.

60 minSimmerEasy

A deep bowl holds soft white rice in pale broth with custardy tofu cubes, brown shiitake slices, minced pork and chopped scallions.

Soft Rice with Pork Tofu and Shiitake

Pork, soft tofu and shiitake simmer with rice in a generous broth until the grains turn tender and the tofu breaks into creamy squares that thicken each spoonful.

55 minSimmerMedium

A shallow bowl holds pale mahogany soft rice swirled with dark red date paste, dotted with bright goji berries and toasted sesame seeds.

Soft Rice with Red Date Paste

Dried red dates are steamed and blended into a dark, jammy paste, then folded through extra-soft rice so each spoonful carries a gentle caramel sweetness without any added refined sugar.

60 minSteamMedium

A mound of evenly bronze fried rice sits on a white plate, threaded with yellow egg strips, green scallion and a few dark soy-glazed grains.

Soy Sauce Fried Rice

Cold rice is tossed in a wok with soy sauce added at the rim so it caramelises on contact, leaving the grains separate, evenly bronze and faintly smoky rather than wet.

16 minStir-fryEasy

A small bowl holds pale green rice cereal with flecks of minced liver and spinach, a sheen of oil and a few fine carrot dice on top.

Spinach and Pork Liver with Baby Rice Cereal

Finely minced pork liver and blanched spinach are stirred into a smooth rice cereal cooked with extra water, giving a mild, spoonable bowl with a faint iron note and a soft green colour.

40 minSimmerMedium

A bowl of white rice sits under dark glossy braised pork, topped with a halved soy egg, crisp amber shallots and a few chopped scallions.

Taiwanese Braised Pork Rice with Fried Shallots

Pork belly is braised with soy, sugar and five spice until the fat turns translucent, then spooned over rice with crisp fried shallots that shatter against the soft, glossy sauce.

100 minSimmerAmbitious

Glossy amber chicken slices fanned over a mound of short-grain rice with sesame seeds and sliced scallions.

Teriyaki Chicken Rice

Chicken thighs sear in a dry-hot pan, then glaze with soy, mirin and sugar until the skin turns lacquered. Spoon the slices and their glossy sauce over short-grain rice.

40 minPan-fryMedium

A wide bowl of rice topped with glossy tomato and beef stir-fry, soft egg curds and a scatter of green scallions.

Tomato and Beef Rice Bowl

Silky beef slices and soft tomato wedges are tossed in a hot wok with a light soy gravy, then ladled over rice so the juices soak into the grains.

27 minStir-fryEasy

A deep bowl of pale gold congee speckled with minced beef, diced carrot and a drift of sliced scallions.

Beef Carrot and Millet Congee

Millet and rice simmer down into a thick, faintly golden porridge, while minced beef and diced carrot cook gently in the same pot until the grains turn creamy and soft.

65 minSimmerEasy

A bowl of soft orange congee with fine shreds of chicken, a swirl of sesame oil and bright scallion rings.

Chicken and Pumpkin Congee

Pumpkin dissolves into the rice as it simmers, turning the congee a soft orange and lending a gentle sweetness that sits behind shredded chicken and a little ginger.

60 minSimmerEasy

A creamy white congee bowl dotted with minced chicken, orange carrot dice and vivid green broccoli florets.

Chicken Carrot and Broccoli Congee

A plain rice congee is simmered until creamy, then dotted with minced chicken, sweet carrot and small broccoli florets that keep just enough bite against the soft grains.

62 minSimmerEasy

A bowl of silky white congee holding large white cod chunks, orange carrot dice and wilted greens.

Cod and Vegetable Congee

Flaky white cod is poached gently in a smooth rice congee with diced carrot and greens, so the fish stays in large, moist pieces rather than dissolving into the base.

60 minSimmerMedium

A bowl of white congee with a golden egg yolk melting into the centre and wilted greens around the edge.

Egg Yolk and Greens Congee

A smooth white congee is enriched at the table with a raw egg yolk that melts into a golden ribbon, while shredded greens and scallions keep the bowl fresh.

53 minSimmerEasy

A bowl of creamy congee topped with curled coral prawns, sliced scallions and a light sheen of sesame oil.

Fresh Prawn Congee

Whole prawns are poached briefly in a silky rice congee with their shells steeped first for a light seafood stock, then finished with ginger, scallions and white pepper.

60 minSimmerMedium

A simple bowl of glossy white congee with deep green wilted leaves, scallions and a faint sesame sheen.

Greens Congee

A minimalist pot of rice simmered until completely smooth, with a generous handful of leafy greens wilted in at the end and nothing more than ginger and sesame to finish.

53 minSimmerEasy

A deep ceramic bowl of tan-brown congee dotted with split pale lotus seeds, red goji berries and a scatter of sesame seeds

Lotus Seed and Brown Rice Congee

Brown rice and soaked lotus seeds simmer into a nutty, faintly sweet porridge; ginger cuts the earthiness, goji berries add small tart bursts, and the grains stay distinct rather than collapsing into paste.

70 minSimmerEasy

A wide bowl of pale ivory congee strewn with fine shreds of pinkish pork, orange carrot matchsticks and a drift of chopped scallion

Pork and Carrot Congee

Lean pork shreds and sweet carrot matchsticks simmer into a soft rice base; a short marinade keeps the meat tender, while ginger and scallion added at the end give the bowl a clean, bright finish.

60 minSimmerEasy

A rustic bowl of thick, faintly golden congee with soft potato cubes, grey-pink pork shreds and a scatter of dark green spring onion

Potato and Pork Congee

Waxy potato cubes break down at the edges to thicken a pork-scented rice porridge, while a few firmer pieces stay intact; ginger, soy and scallion keep the soft, starchy bowl from tasting flat.

62 minSimmerEasy

A deep bowl of dusk-purple grain porridge flecked with burgundy red beans, pearly job's tears and a few glossy black rice grains

Red Bean Job S Tears and Black Rice Porridge

Red beans, job's tears and black rice simmer into a purple porridge; the beans soften to a mealy sweetness, the grains keep a slight chew, and rock sugar rounds off the earthy edge.

90 minSimmerMedium

A shallow bowl of pale congee topped with coral flakes of salmon, bright green peas, diced carrot and a few thin ginger threads

Salmon and Vegetable Congee

Flaked salmon is folded into a ginger-scented rice congee at the very end, so it stays in large moist pieces; peas and carrot add colour and a faint sweetness without turning the broth heavy.

55 minSimmerMedium

A warmed bowl of beige congee studded with dark shiitake slices, orange carrot dice, pale chicken shreds and a fine drift of scallion

Shiitake Carrot and Chicken Congee

Dried shiitake gives the rice broth a deep, woodsy base while carrot softens into sweetness; poached chicken shreds are folded in at the end so the meat stays tender rather than turning stringy.

60 minSimmerEasy

A white bowl of glossy congee with curled pink shrimp, dark leafy greens and thin ginger threads floating on the surface

Shrimp and Greens Congee

Shrimp are poached in the residual heat of a ginger rice congee so they stay curled and snappy; dark greens wilt in at the end, giving the pale bowl colour and a faint mineral bite.

47 minSimmerEasy

A wide bowl of rosy congee with soft tomato pieces, white fish flakes and a scatter of green herbs on a faintly orange broth

Tomato and Fish Congee

Tomato is cooked down until it stains the rice broth red, then firm white fish is poached off the heat; the result is a light, tart congee that tastes clean rather than rich.

55 minSimmerMedium

A deep bowl of sunset-orange congee holding soft potato cubes, shredded chicken, melted tomato and a few green herb leaves

Tomato Potato and Chicken Congee

Tomato and potato simmer until both melt into an orange, slightly thick broth, while chicken is poached whole and shredded at the end; the bowl lands between a soup and a soft porridge.

65 minSimmerEasy

A deep bowl of pale, glossy flour porridge streaked with dark green crown daisy leaves and thin egg ribbons, scattered with scallions.

Tong Ho Flour Porridge

A smooth wheat-flour slurry thickens a light broth into a silky porridge, then chopped crown daisy and egg ribbons are stirred in for a gentle, grassy supper that comes together in one pot.

27 minSimmerEasy

A wide shallow pan of springy braised noodles tangled with dark green long bean segments and browned strips of pork, glossy with soy-coloured sauce.

Braised Noodles with Long Beans and Pork

Fresh wheat noodles are layered over a shallow braise of pork and long beans, then steamed in the trapped steam until they drink up the sauce and stay springy rather than soggy.

37 minSimmerMedium

A mound of glossy stir-fried noodles with wilted cabbage and browned minced pork, centred by a bright, runny egg yolk that breaks into a golden sauce.

Cabbage and Pork Noodles with Egg Yolk

Chewy wheat noodles are tossed with softened cabbage and savoury minced pork, then finished off the heat with a raw egg yolk that melts into a rich, glossy coating on every strand.

26 minStir-fryMedium

A deep bowl of milky, opaque broth with soft wheat noodles and scattered nubs of carrot, mushroom and green leaves, finished with a swirl of egg and scallions.

Cloudy Vegetable Noodle Soup

Hard-boiling softened vegetables with a beaten egg turns clear water into a pale, milky broth; tender noodles and greens simmer in it for a light yet creamy-tasting bowl with no dairy at all.

A wide bowl of clear golden broth with thin noodles, translucent half-moons of daikon and orange carrot coins, scattered with scallions and a few ginger threads.

Daikon and Carrot Broth Noodles

Long, gentle simmering draws a quiet sweetness from daikon and carrot into a clear broth; thin noodles and a little soy are added at the end so the vegetables stay the main flavour.

35 minSimmerEasy

A tangle of translucent glass noodles slicked with a ruddy, spicy sauce, speckled with browned minced pork and flecks of chilli, scattered with bright green scallions.

Glass Noodles with Minced Pork Ants Climbing A Tree

Soaked cellophane noodles are tossed with browned minced pork and a chilli-soy sauce until every strand is coated and the meat clings to them, which is how the dish gets its name.

24 minStir-fryMedium

A wide pot of soft, pale gold napa cabbage layered with glossy, translucent sweet potato noodles in a light amber braising liquid, dotted with shiitake slices and scallions.

Napa Cabbage Stewed with Sweet Potato Noodles

Napa cabbage is stewed until silky and sweet, then chewy sweet potato noodles are folded into the shallow broth so they soak up the soy-scented liquid without losing their springy bite.

37 minSimmerEasy

A pale bowl of thin noodles with soft, jade-green luffa batons and clusters of small shimeji mushrooms in a light, glossy broth, scattered with scallions and ginger threads.

Noodles with Luffa and Shimeji

Luffa softens into a silky, mildly sweet vegetable while shimeji stays faintly crisp; thin noodles are folded into their light gingery broth for a gentle, quick bowl.

26 minSimmerEasy

A heaped plate of golden stir-fried noodles ribboned with soft scrambled egg, penny-round slices of browned sausage and bright green scallions, glossy with a light soy glaze.

Quick Fried Noodles with Egg and Sausage

Boiled noodles are tossed in a hot wok with set egg curds and browned sausage coins, then seasoned with a short soy glaze for a fast supper built from pantry staples.

18 minStir-fryEasy

A deep bowl of thin wheat noodles under hand-shredded chicken, wilted greens and a clear golden broth with scallion curls.

Shredded Chicken and Greens Noodles

Thin wheat noodles, poached chicken torn into threads and quick-wilted greens share a light ginger broth; the whole bowl comes together in one pot in under half an hour.

A wide bowl of rice noodles tossed with pink curled shrimp, small cauliflower florets and flecks of green herb in a light glossy sauce.

Shrimp and Cauliflower Noodles

Rice noodles, sweet shrimp and bite-size cauliflower florets meet in a hot wok with garlic and a thin soy glaze, so the florets keep a faint crunch against the soft strands.

27 minStir-fryMedium

A shallow bowl of tender, sauce-coated noodles with soft carrot and cabbage shreds and pale yellow ribbons of egg folded through.

Soft Vegetable and Egg Noodles

Tender noodles are gently simmered with sweet carrot and cabbage until everything softens, then folded with soft egg ribbons for a mild, easy bowl that suits small appetites.

25 minSimmerEasy

A steamer plate of halved baby cabbage fanned under a tangle of glass vermicelli, speckled with golden garlic and a glossy soy drizzle.

Steamed Baby Cabbage with Garlic and Vermicelli

Halved baby cabbage steams under a nest of glass vermicelli and fried garlic, so the leaves turn silky while the noodles soak up a light, savoury soy dressing.

24 minSteamEasy

A round plate of butterflied prawns in the shell, each topped with a coil of glass vermicelli and golden garlic, steaming in a shallow pool of soy broth.

Steamed Prawns with Garlic and Vermicelli

Butterflied prawns steam on a bed of glass vermicelli with a heavy garlic and soy drizzle, so the noodles drink up the sweet shellfish juices as they cook.

23 minSteamMedium

A hot skillet of wok-tossed cabbage shreds tangled with glass vermicelli and broad folds of golden egg, flecked with scallion.

Stir Fried Cabbage with Vermicelli and Egg

Shredded cabbage is stir-fried until sweet and just tender, then tossed with soaked vermicelli and soft egg folds for a cheap, fast supper with a mix of silky noodles and still-crisp leaves.

20 minStir-fryEasy

A red-orange tomato broth studded with soft, irregular flour drops and drifting ribbons of pale egg, finished with chopped scallion.

Tomato and Egg Soup with Flour Drops

Ripe tomatoes are simmered into a light broth, then tiny flour-and-water drops and beaten egg are slipped in to make a soft, spoonable soup with tender little dumplings in every mouthful.

25 minSimmerEasy

A deep bowl of thin noodles in a clear red tomato broth with wilted spinach leaves and curls of egg, topped with scallion.

Tomato and Spinach Noodle Soup

A light tomato broth, thin wheat noodles and a handful of spinach come together quickly, with beaten egg stirred in at the end for soft, pale ribbons.

25 minSimmerEasy

A shallow bowl of pale, sauce-coated noodles under cabbage that has been cooked down until silky and translucent, with soft egg and scallion.

Very Soft Cabbage Noodles

Cabbage is simmered until completely soft and sweet, then folded through tender noodles with a light soy glaze for a gentle, easy-to-eat bowl with no crunch left in the leaves.

28 minSimmerEasy

Three golden, lacy zucchini pancakes stacked on a plate with scallion flecks and a small dish of dipping sauce at the side.

Beijing Zucchini Pancakes

Grated zucchini, a little flour and one egg make thin, lacy pan cakes that stay tender in the middle and crisp at the edges, served hot with a sharp soy and vinegar dip.

35 minPan-fryEasy

A round golden pancake speckled with orange carrot shreds and dark green spinach, cut into wedges on a light plate.

Carrot and Spinach Egg Pancake

Finely shredded carrot and wilted spinach are folded into an egg-and-flour batter, then pan-fried as one thick, tender round with crisp, freckled edges and a soft green-flecked centre.

30 minPan-fryMedium

A short stack of three pale gold, puffy round pancakes with a pat of butter melting on top and a thin drizzle of honey.

Egg and Milk Pancakes

Egg, milk and a little flour whisk into a thin batter that puffs in a covered pan, giving soft, slightly sweet rounds with buttery brown edges.

30 minPan-fryEasy

Four thick, golden-brown potato pancakes with visible shreds and a soft egg-yolk centre, arranged on a plate beside a dollop of sour cream.

Potato and Egg Pancakes

Grated potato bound with egg and a spoonful of flour fries into sturdy, crisp-edged cakes with a soft, almost creamy middle and a faint onion sweetness.

40 minPan-fryMedium

Three small, pale cod and carrot rounds with fine orange threads, set on a white plate with a few green herb leaves.

Soft Cod and Carrot Pancakes

Flaked cod, shredded carrot and a little egg are bound into small, tender rounds and gently pan-fried until just set, keeping a soft, almost custardy centre.

35 minPan-fryMedium

A stack of four small, orange-gold pumpkin pancakes dusted with icing sugar, with a few seeds scattered on the plate.

Soft Pumpkin Pancakes

Steamed pumpkin is mashed into a soft, lightly sweet dough with a little flour and egg, then griddled into pillowy orange rounds with gentle brown speckles.

45 minGriddleEasy

A thin, round egg pancake folded into a square with green scallion pieces visible throughout, resting on a dark plate.

Spring Onion Egg Pancake

A thin egg-and-flour batter carries a generous handful of scallions and sets into a supple, faintly chewy round with browned, lacy patches and a clean onion bite.

20 minPan-fryEasy

A wide shallow bowl of pale, silky mash with a small well of melted butter and a scatter of chopped chives on top.

Creamy Cauliflower and Potato Mash

Cauliflower and floury potato are boiled together, drained hard and mashed with warm milk and butter into a light, smooth puree that holds soft peaks without turning gluey.

A round golden pancake cut into wedges, its flaky spiral layers pulled apart to show thin sheets and green scallion threads

Scallion Pancakes

Hot water dough, a rolled coil of scallions and a shallow fry give a pancake that shatters into flaky layers while staying chewy at its centre.

50 minPan-fryMedium

A thick round wheat flatbread with a bronzed, blistered surface, pulled open at the seam to show soft, separate layers

Layered Home-Style Flatbread (Laobing)

A soft, oil-layered dough is folded, rested twice and slowly griddled until the outside turns crisp and bronzed while the inside steams into tender, peelable sheets.

65 minGriddleMedium

A stack of pale, soft tortillas with scattered golden-brown blisters and faintly puffed centres, one folded to show its pliable crumb

Homemade Flour Tortillas

A simple dough of flour, warm water and a little fat rests, then puffs on a hot dry pan into soft, freckled rounds that fold without cracking.

40 minGriddleEasy

A short stack of thick, golden pancakes with crisp lacy edges, a pat of butter melting on top and a dark ribbon of syrup

Buttermilk Pancakes

Tangy buttermilk and a thick, lumpy batter meet a medium griddle, giving tall cakes with a tender crumb, crisp lacy edges and bubbles that signal the flip.

25 minGriddleEasy

A thin, lacy-edged crepe folded into a triangle, pale gold with darker freckles and a gloss of melted butter

Classic French Crepes

A thin, rested batter of flour, eggs and milk spreads across a buttered pan into pale, lace-edged rounds that stay supple enough to fold around sweet or savory fillings.

35 minPan-fryMedium

A golden waffle with deep square pockets, crisp raised ridges and a dusting of sugar, cut to show a light, airy interior

Crisp Belgian-Style Waffles

A thick, yeast-free batter with whipped egg whites bakes in a hot iron into deep-pocketed waffles whose ridges turn glassy-crisp while the centres stay light and custardy.

35 minGriddleMedium

A deep bowl of thin wheat noodles in brick-red tomato broth with pale egg ribbons, wilted greens and sliced scallions

Tomato and Egg Noodle Soup

Wheat noodles in a light tomato broth with soft egg ribbons and wilted greens, the tomatoes cooked down just enough to sweeten the soup without turning it heavy.

A shallow bowl of glossy amber-brown noodles tangled with crisp dark scallion threads and a sheen of fragrant oil

Scallion Oil Noodles

Wheat noodles tossed with slowly fried scallions, their amber oil and a soy-sugar glaze, finished with crisp dark green scallion threads and a sharp, savoury smell.

30 minSimmerMedium

A wide bowl of thick wheat noodles under a dark glossy pork sauce, with separate piles of cucumber, carrot, sprouts and scallions

Zhajiang Noodles with Soybean Paste

Thick wheat noodles under a dark, glossy sauce of minced pork and fermented soybean paste fried slowly until the oil separates, with cool crisp vegetable strips on top.

45 minSimmerMedium

A large bowl of dark clear beef broth with wheat noodles, browned beef cubes, wilted greens, scallions and a red slick of chilli oil

Braised Beef Noodle Soup

Beef shank braised for two hours with ginger, soy and star anise until the slices hold their shape but yield to a chopstick, served over noodles in the dark broth.

140 minSimmerAmbitious

A shallow bowl of glossy pale brown cold noodles with a red chilli oil streak, crisp cucumber and carrot strips and sesame seeds

Cold Sesame Noodles

Chilled wheat noodles coated in a thin, tangy sesame-soy dressing with garlic and chilli oil, topped with crisp cucumber and carrot strips for a cool, chewy bowl.

A heaped plate of golden-brown stir-fried egg noodles with chicken strips, shredded cabbage, carrot, bean sprouts and scallions

Weeknight Chow Mein

Egg noodles stir-fried in a hot wok with shredded chicken, cabbage and carrot until the edges catch a little brown, all coated in a light soy and oyster sauce glaze.

27 minStir-fryEasy

A coiled nest of spaghetti in a shallow white bowl, glossy with thick red tomato sauce, scattered with torn basil leaves and fine gratings of cheese

Spaghetti al Pomodoro

Ripe plum tomatoes, garlic and a short simmer make a bright sauce that clings to spaghetti, finished with torn basil and a little starchy pasta water for a silky coat.

A shallow bowl of spaghetti in a glossy pale-gold egg sauce, flecked with black pepper and small crisp strips of guanciale, dusted with grated cheese

Spaghetti alla Carbonara

Guanciale renders into crisp bits, then egg yolk and pecorino are tossed off the heat into a glossy sauce that coats each strand without a drop of cream.

27 minBoilMedium

A mound of short twisted pasta coated in a coarse vivid-green basil sauce in a wide shallow bowl, with pine nuts, a basil sprig and a sheen of olive oil

Basil Pesto Pasta

Basil, pine nuts, garlic and hard cheese are pounded into a coarse green paste, then loosened with pasta water so every ribbon of pasta stays coated and fragrant.

A wide shallow plate of creamy risotto spreading in soft waves, studded with golden-brown mushroom slices and flecked with parsley and grated cheese

Creamy Mushroom Risotto

Arborio rice is stirred with warm stock until the grains release their starch, giving a loose, creamy texture with browned mushrooms and a sharp note of parmesan.

35 minSimmerMedium

A rectangular baking dish of baked macaroni with a blotchy golden-brown crust of melted cheese and crisp breadcrumbs, a scoop lifted out to show creamy sauce

Baked Macaroni and Cheese

Elbow macaroni is folded into a roux-thickened cheddar sauce, topped with more cheese and baked until the surface turns blotchy gold and the edges bubble.

A wide shallow bowl of pale-gold rice pilaf with separate fluffy grains, bright green peas, flecks of lemon zest and chopped parsley

Rice Pilaf with Peas and Lemon

Long-grain rice is toasted in oil with onion, then simmered in stock so each grain stays separate, brightened at the end with peas, lemon zest and chopped parsley.

35 minSimmerEasy

A wide bowl of pale creamy mashed potatoes with a soft peak, a well of melted butter and a scatter of green chives

Creamy Mashed Potatoes

Floury potatoes boiled in their skins, drained dry, then beaten with warm milk and butter into a smooth, light mash that holds a soft peak without turning gluey.

A tray of deeply golden roast potatoes with craggy crisp edges, crushed garlic cloves and rosemary sprigs scattered among them

Oven-Roasted Potatoes

Parboiled potato chunks roughed up at the edges, then roasted in hot oil with rosemary, garlic and lemon until the outsides turn deeply golden and audibly crisp.

55 minRoastEasy

A single layer of oven-baked fries with dark-gold tips on a tray, dusted with chopped parsley and grated cheese

Oven-Baked French Fries

Hand-cut potato batons soaked, dried and baked on a single hot tray at high heat until the corners brown and the centres stay soft, with a light garlic-herb finish.

A shallow bowl of soft golden polenta holding a gentle mound, with a glossy sheen, melted butter and grated parmesan

Soft Creamy Polenta

Coarse cornmeal whisked into simmering stock and milk, stirred slowly until it thickens into a soft, spoonable mound, then enriched with butter and parmesan off the heat.

35 minSimmerMedium

A golden craggy round of skillet cornbread cut into wedges, showing a crisp dark rim and a tender pale-yellow centre

Skillet Cornbread

A coarse cornmeal batter poured into a screaming-hot buttered skillet, baking into a golden, craggy round with a crisp rim and a tender, faintly sweet centre.

A plate of ridged potato gnocchi glistening with sage butter, topped with crisp sage leaves and grated parmesan

Potato Gnocchi

Riced floury potatoes bound with just enough flour and egg into soft dumplings, rolled, ridged and boiled until they float, then tossed in a foaming sage butter.

55 minBoilAmbitious

A deep bowl of steamed white rice with distinct glossy grains, a few sesame seeds and sliced scallions on top

Perfect Steamed White Rice

Rinsed jasmine rice, a measured 1:1.2 water ratio and a ten-minute rest give separate, faintly sweet grains with a dry, fluffy top and no stuck crust.

25 minSteamEasy

A shallow bowl of egg fried rice with golden egg curds, green scallions and peas

Egg Fried Rice with Scallions

Cold leftover rice, two eggs and a hot wok turn into a fast supper with separate grains, soft egg curds and a clean scallion finish.

20 minStir-fryEasy

A shallow platter of pale gold fried rice studded with pink shrimp, green peas, orange carrot dice and yellow egg curds

Yangzhou-Style Fried Rice

Day-old rice tossed with shrimp, diced pork, peas and soft egg curds, seasoned lightly so each ingredient stays distinct and the grains keep a dry, separate finish.

27 minStir-fryMedium

A rustic clay pot of rice with glossy sausage coins, halved shiitakes, wilted greens and a lifted edge of golden crust

Clay Pot Rice with Chinese Sausage

Rice simmered in a clay pot with lap cheong and shiitake, then rested until a thin golden crust forms and the sausage fat perfumes every grain.

40 minSimmerMedium

A deep bowl of white rice half-covered with glossy red tomato sauce, broad yellow egg curds and bright green scallion slices

Tomato and Egg Rice Bowl

Soft scrambled eggs and ripe tomatoes cooked down into a loose, glossy, sweet-tart sauce spooned over hot rice, with scallions stirred in at the end.

22 minStir-fryEasy

A wide pot of separate golden rice grains with browned chicken pieces, glossy mushroom caps, wilted greens and sliced scallions

One-Pot Chicken and Mushroom Rice

Chicken thighs, shiitakes and rice simmered together so the grains absorb the seasoned broth, then rested until the bottom turns lightly golden and the meat pulls apart.

40 minSimmerMedium

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The filters are built for two different moods. If you know the dish, type its name. If you are looking at a half-empty cupboard instead, open Filters and pick the ingredients you actually have; by default a recipe matches when it uses any one of them, and you can switch to "Match every ingredient" when you want a shorter, stricter list. Equipment and difficulty filters are useful on a weeknight, when the difference between one pan and a steamer is the difference between cooking and ordering in.

Every recipe on this site includes a measured ingredient list you can scale on the page, numbered steps with visual cues, practical tips, variations and answers to the questions that usually come up halfway through. For the principles behind them, start with the technique manual or the note on rice and water.