739 dark recipes

Tender chicken and crisp asparagus stir-fried in a savory black bean sauce with garlic and ginger. Classic Chinese restaurant favorite that's faster to make at home than ordering takeout.

This bread pudding is moist and incredibly flavorful with a crunchy top. I make it every Christmas, or whenever a baguette is left out for too long, not that that ever happens in our house.

Crispy deep-fried General Tso's chicken with bamboo shoots, bell peppers, and a tangy sauce of dark soy, Chinese cooking wine, and chili sauce.

Peanut-chile sauce: a spicy, creamy dipping and drizzling sauce with serrano, piquin, garlic, ginger, lime, and peanut butter. Perfect for satay, noodles, and grilled meats.

Old-fashioned double-lemon cake: a tender butter cake made with zest-infused lemon sugar, soaked in hot lemon-sugar glaze, and finished with lemon frosting. Served with rum-kissed lemon-zested strawberries for a bright spring dessert.

Chinese egg pancake rolls stuffed with seasoned pork, mushrooms, and scallions, steamed then sliced and drizzled with oyster-plum dipping sauce.

Here's a recipe for Chow Mein which is a pretty classic application using pan fried noodles.

Malaysian pork rib soup simmered with star anise, cinnamon, and white peppercorns in a fragrant dark soy broth. Topped with crispy shallot flakes and served with rice.

Traditional Chinese hot and sour soup with shredded pork, wood ears, black mushrooms, tofu, bamboo shoots, and silky egg ribbons. Thickened with cornstarch and spiced with white pepper and chili oil.

Porterhouse steak grilled with a hoisin barbecue sauce that mashes up Chinese pantry staples with classic BBQ flavors, hoisin, soy, and rice vinegar meet ketchup, ancho chili, and Worcestershire.

Cold egg noodles tossed in a creamy Sichuan peanut sauce with sesame oil, chili oil, lime, and dark soy, topped with shredded chicken, green beans, scallions, and cilantro. Served at room temperature.

Crispy chicken chunks coated in water chestnut flour, deep-fried golden, then tossed with roasted peanuts in a spicy sauce of chili paste, dark soy, sesame oil, and Chinese red vinegar. Restaurant-quality kung pao at home.

Warm apple spice cake loaded with green apples, bourbon-soaked raisins, and toasted pecans, drizzled with homemade maple caramel sauce. A dense, fragrant fall dessert.

Homemade hot and sour soup with shredded pork, tofu, dried Chinese mushrooms, bean thread noodles, and egg ribbons in a tangy, peppery broth.

Sweet potato pecan pie: a layer of spiced sweet potato custard topped with classic pecan filling, served with a bourbon-spiked vanilla cream sauce. The ultimate Southern Thanksgiving pie.

Tender bundt cake layered with cinnamon-walnut streusel and studded with dried apricots, finished with a sweet almond glaze that drips down the ridges.