Food to usher in the Year of the Rooster

Hosted by Evan Kleiman Jan. 28, 2017 Food & Drink

Chinese New Year festivities kick off this weekend. We asked journalists and food writers for their favorite holiday foods, from sticky rice balls stuffed with sweet black sesame to chewy Lanzhou-style hand-pulled noodles. Plus, a history of Chinese food in the US, techniques for drying persimmons, the Chile Pepper Bible and sprouted almonds at the market.

Photo: Nanjing New Year's salad (Yuki Sugiura)

From this Episode:

Ring in the Chinese New Year at home

For Christine Zhang , Chinese New Year celebrations are not complete without dumplings, whole fish, chicken, pork, long noodles and sticky rice balls stuffed with sweet...

12 min

Chow chop suey

Chinese cuisine has a long and complicated history in the United States. In the 19th century, food helped Chinese immigrants find their footing on America's unfamiliar and...

12 min

Jonathan Gold's Chinese New Year's food crawl

Not up to cooking the Lunar New Year feast at home? LA Times food critic Jonathan Gold has got you covered. From long chewy Lanzhou-style hand-pulled noodles to fried...

8 min

The art of preserving persimmons

Persimmons are often given as good luck gifts this time of year. When raw and unripe, they practically beg you not to eat them, making your mouth feel like it's covered in a...

6 min

The chile pepper bible

Because they're easy to cultivate, dry well and are simple to transport, the affordable chile pepper and its profuse varieties have been what Judith Finlayson refers to as...

12 min

The market report: Sprouted almonds

At the Santa Monica Farmers Market this week, Laura Avery hears how to sprout an almond from Fat Uncle Farms vendor John Carpenter, and learns the difference between a...

6 min