Michelle Tchea

Because chips and candy are so much better than kitschy key chains.

Sweet ginger syrup over cooling, custardy tofu is as good as it sounds.

This Taiwanese recipe puts those springtime radish leaves to good use.

Because we all could use some gooey, molten cheese.

This sticky rice cake, which gets baked in the oven for ease, is chewy, sharable and festive.

An overnight soak in Shaoxing wine keeps it juicy and tender.

Sweet little parcels delivered to your door for Mid-Autumn Festival? Yes, please.

There’s a whole five cents worth of peanut butter left in that jar.