Chicken and Basil Wontons

This wonton filling is proudly—if improbably—fashioned after san bei ji or Three Cup Chicken. This is one of the ultimate dishes from Taiwan, and one I love enough to try to twist into different forms any day. It starts with a deeply satisfying blend of soy sauce, sesame oil and rice wine (the eponymous “three cups”), and it’s splashed with copious aromatics—garlic, ginger and basil. I wanted to get its zingy, herbal flavors inside a wonton for a refreshing filling based on … Read More

Fresh Veggie Summer Rolls with Shiso and Thai Basil

The most enjoyable aspects of Vietnamese summer rolls are their coolness, contrast of textures, and copious fresh herbs. This suits us most in mid-to-late summer, when herbs are taking over the garden, humidity reigns, and late-season rain and tropical storms can feel like a monsoon. So take it from the Vietnamese, and have something cold and refreshing to keep you awake.