Holiday Entertaining

10 Recipes to Ring in the Lunar New Year

February  8, 2013

The Gregorian New Year -- January first, that is -- brings with it promises of salads and smoothies and generally healthy fare. After a month of all of that, we're excited for a different kind of celebration.

This Sunday will mark the Lunar New Year, celebrated in a variety of cultures and countries -- including China, Japan, Korea, and Vietnam. To celebrate, we'll be casting off our kale salads for umami-packed noodles, scallion pancakes, and roast duck. For those of you still committed to January resolutions, we tip our hats; we'll be sure to save you some tofu. But that ice cream's all us.

Mushi-Gyoza (Steamed Gyoza) from ourlastsupper

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Viet Hapa Pho from Furey and the Feast



Black Bean Orange Peel Edamame from savorthis



Scallion Pancakes from mrslarkin



Japanese Style Fried Tofu from Madhuja



Slow Roast Duck from merrill



Shredded Pork and Chinese Celery Lo Mein from thirschfeld

lo mein


Korean Kalbi from edamame2003



Gong Bao Ji Ding (Gong Bao Chicken) from FrancesRenHuang



Ginger Ice Cream with Honey-Sesame Brittle from Jef

ice cream


Hungry for more?

 soup chix egg rolls

Noodle Soups

Orange Chicken

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Tell us: how will you be celebrating the Lunar New Year?

Food52's Automagic Holiday Menu Maker
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See what other Food52 readers are saying.

  • ChezHenry
  • Amanda Li
    Amanda Li
  • Marian Bull
    Marian Bull
Marian Bull

Written by: Marian Bull



ChezHenry February 10, 2013
An idea for the next Chinese New Year: perhaps a focus on the traditional New Years dishes? Having been married into a Chinese family for 20 years now, I know there are a series of dishes cooked specifically for this occassion, many signifying good fortune
(clams look like coins), longevity(noodles) and others. Might be fun to highlight this, the most auspicious holiday in the Chinese culture.
Amanda L. February 8, 2013
It's also traditional to serve a whole fish, like this one: The word for fish (yú) is a homonym for "abundance" :)
Marian B. February 8, 2013
So cool!