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magazine chinese egg noodles with smoked duck and snow peas
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Cooking
Egg noodles. Forever and always.
Claire Saffitz
Restaurants
Chefs Eric Sze and Lucas Sin both make Chinese beef noodle soup—but they are nothing alike.
Meryl Rothstein and Jesse Sparks
Cooking
Use them to make a bowl of refreshing hiyashi chuuka.
Chihiro Tomioka
Cooking
It’s a little bit of science, and a little bit of tradition.
Alma Avalle
Cooking
They're quick, insanely delicious, and I don't have to make a trip to the grocery store to make them.
Christina Chaey
Shopping
Put the kettle on, you’re about to be hungry.
Megan Wahn
Shopping
I don’t have time to make my own soup dumplings, and thanks to XCJ XLB, I don’t have to.
MacKenzie Chung Fegan
Restaurants
Andrew Knowlton
Cooking
It keeps in the pantry, cooks up in no time, and is delightfully chewy.
Hana Asbrink
Cooking
Tastes like creamy, custardy nostalgia.
Cathy Erway
Cooking
Cookbook author Hetty Lui McKinnon walks us through her quickest (and most comforting) weeknight dinner plan.
Hetty Lui McKinnon
Cooking
Eating these Korean steamed eggs will make you feel like you're getting a warm hug
June Kim
Cooking
At last weekend's Charleston Grub Crawl, Xiao Bao Biscuit's corn, eggplant, and green curry salad was a huge hit--and now we've got the recipe
Matt Duckor
Restaurants
Chef Shuai Wang ushers in the Year of the Ox with a very lucky Lunar New Year feast.
Jenny Liao
Cooking
Like samosa puffs and banana pudding cheesecake bars.
Bon Appétit Staff & Contributors
Culture
A stunning rainbow carrot tart, crisp-skinned duck breasts, and an unforgettable rhubarb dessert set the stage for an elegant, leisurely gathering.
Alison Roman
Cooking
Shopping
The bouncy, chewy, highly slurpable frozen noodles BA editors swear by.
Tiffany Hopkins
Cooking
Here are the titles our editors are cooking from at home—recipes included.
The Bon Appétit and Epicurious Staffs
Restaurants
All the crunchy, saucy wraps, please.
Ashley Mason
Restaurants
And I’d do it again—that’s how much I love the version at Yang’s Kitchen.
Rachel Karten
Restaurants
Why Chong Qing Xiao Mian’s house cold noodle is always my first meal in San Francisco.
Elyse Inamine
Cooking
The satisfying chew of mochi + tofu’s soft quiver.
Chihiro Tomioka
techniques
Dinner tonight: This spicy, 30-minute ramen with kimchi, bacon, and a poached egg.
Christina Chaey