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 ...

Edited version of a story first published Dec. 15, 2009: This old-fashioned charmer is from Heirloom Cooking with the Brass Sisters by Marilynn Brass & Sheila Brass (Black Dog & Leventhal, $29.95).

Make sure you have a wok and lid big enough to accommodate a 22 to 23 centimetre round cake tin. Place a cooling rack in the wok to sit the baking tin on. Fill with enough water so there's about two ...

Everytime someone serves fishcakes, I can't help thinking how nice it would be if they were made with meat! Well here it is. It works with beef mince or lamb mince, but the 'veal' mince is best ...

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, ...

British holiday traditions are the inspiration for this moist, dense steamed cake packed with brandy-soaked currants, raisins, and figs. This plum pudding recipe is a take on a classic: Steamed cakes ...