This cake from chef-owner Kathy Fang of Fang, a modern Chinese restaurant in San Francisco’s SoMa district, is one of her family’s favorite desserts during Lunar New Year celebrations, which fall on ...

Tteokjjim used to be a court dish enjoyed by the royal household. It's made from steamed rice cake stuffed with delicious beef and various vegetables. Tteokbokki, rice cake seasoned with a spicy chili ...

One of South India's most famous dishes, made with just rice and fermented lentils, has evolved and transformed, but remains as popular as ever. One morning in early February, The New York Times' ...

These lovely heart-shaped seolgi use natural powders to give them pastel hues and are filled with sweet strawberry jam. Their small size makes them perfect to eat in one bite, and it is also ideal for ...

This is a type of jeolpyeon (steamed rice cake) made by steaming non-glutinous rice flour, kneading it until it becomes chewy and shaping it into a beautiful form. Compared to glutinous rice, ...

Songpyeon is the symbol of Chuseok, the mid-autumn harvest holiday when everything is full and abundant with joy. This half moon-shaped rice cake is one of the best-known varieties of rice cake among ...

Niangao, steamed rice cake, and fagao, steamed sponge cake, are traditional desserts eaten around Chinese New Year in Pingtan. [Photos provided to China Daily] Niangao, steamed rice cake, and fagao, ...

This cake from chef-owner Kathy Fang of Fang, a modern Chinese restaurant in San Francisco’s SoMa district, is one of her family’s favorite desserts during Lunar New Year celebrations, which fall on ...