Oats, black sesame and jujube, with peanut butter, nuts and a dark chocolate drizzle. Makes 10 bars.

Golden millet simmered soft with kabocha pumpkin, the kindest warm breakfast.

Soft taro chunks and sago pearls in coconut or soy milk, served warm or cold.

Amber peach gum and silver ear with lotus seeds, lily bulb and red dates, half soup and half jelly.

A pantry stir fry of wood ear, shiitake and bean curd sticks in a savory sauce.

Tender lion's mane with corn, carrots, mushrooms and nuts in a clear winter broth.

Red adzuki beans and dried tangerine peel, a summer soup served warm.

A whole Asian pear steamed with white fungus, red dates and goji berries.

Silver ear, lily bulb, lotus seeds, Chinese yam and job's tears in one pale, silky pot.

The Hubei classic, starchy lotus root and peanuts simmered until the broth blushes pink.

A vegan take on the Cantonese classic, with bamboo fungus, king oyster mushroom and tofu puffs.

Layered taro and tofu under dark preserved mustard greens, steamed and flipped at the table.

Hand shredded oyster mushrooms with sweet chestnuts, a vegan take on a classic.

A temple style vegetable stew with red fermented beancurd.

A simple, cozy stew for the first cold days of autumn: golden pan fried radish simmered in shiitake soaking water.

Carrots, corn, cashews, peanuts, pumpkin and chestnuts, gently simmered together.

Corn, peas and carrots with golden toasted pine nuts.

Seaweed, white kidney beans and snow fungus simmered with cashews, peanuts and ginger.

At Mid Autumn Festival, when the crabs came to the table, the best part was always the golden roe, rich and savory and gone too fast.

The mooncakes on my table this year are my own version.

A little daily bite for the colder months, in the Chinese tradition of eating with the season.

A summer staple my grandma used to make.