Marinated Rainbow Chard from 'Franny's'

I often forget that vegetables perform just as well as proteins in a marinade, taking on new, deeper flavors as they rest with the chosen dressing. In fact, mild greens like swiss chard often taste best when paired with sharp and tangy sauces. This marinated rainbow chard recipe from the Franny's cookbook is a perfect example.

Hui Guo Rou (Sichuan Twice-Cooked Pork)

Twice-cooked pork—a classic Sichuan recipe—gets deep, savory flavor from fermented black beans, chili bean paste, and sweet bean paste. The two-stage cooking process starts by simmering the pork belly for tenderness, and finishes with a stir-fry to make it brown and slightly crispy.

Stir-fried Chinese Mustard Greens (Xuelihong)

Fresh Chinese mustard greens make a great stir fried vegetable dish. For this Chinese mustard greens recipe, we used what is called in Chinese, xuelihong (雪里红) which you can find at your local Chinese supermarket,

Fuchsia Dunlop's Zhajiang Noodles (Zha Jiang Mian)

Fuchsia Dunlop's Zhajiang Noodles from her new cookbook Every Grain of Rice feature a thick, savory concoction of ground pork belly and sweet fermented sauce (tianmianjiang)—almost blindingly salty on its own, but mellowed when tossed with the mild wheat noodles and assorted blanched vegetables.

Twice Cooked Pork: Chinese Sichuan Recipe - The Woks of Life

Twice Cooked Pork, or hui guo rou (回鍋肉), is a Sichuan dish of spicy seared pork belly. This Chinese classic recipe is way too famous to ignore and too delicious not to share.

Fuchsia Dunlop's Cold Chicken with a Spicy Sichuanese Sauce (Liang Ban Ji)

Spicy dishes often come with chiles atop to prepare diners of the fire lurking within. There are no extra peppers above Fuchsia Dunlop's Cold Chicken with a Spicy Sichuanese Sauce from Every Grain of Rice, but the deep fiery red of the chilli oil should read as a warning sign to those weary of spice. But this chicken dish is not only about searing heat--the cold poached chicken, with its slippery skin and succulent meat, is beyond tender and moist; the bright spring onions and brown rice vinegar...

Chinese Cabbage Stir-Fry

This Chinese cabbage stir-fry is a tasty, satisfying recipe. Plus,this cabbage stir-fry is CHEAP and quick to prepare!

Rigatoni with chard, garlic, chilli and parmesan

This is a go-to recipe when I need a quick and easy dinner to make during the week that has minimal ingredients. 

Stir-Fried Cauliflower with Chile-Garlic Sauce

This Stir-Fried Cauliflower with Chile-Garlic Sauce is a spicy and slightly acidic veggie-forward stir-fry with some added protein from ground pork.

Vegetarian Citrus Pasta With Swiss Chard

A 20 minute one-skillet meal of pasta with swiss chard, lemon, sumac, and shallots.