Make this Chop Suey recipe for a dinner that's endlessly customizable and easy to make with whatever you have on hand.
Author: Gill Paul
This Thai-style seafood curry gets its creaminess from coconut milk and warming, punchy notes from green curry paste.
Author: Jeanne Thiel Kelley
Meet your new favorite, cold-weather one-pan salmon dinner. It's warm and creamy with coconut milk and just spicy enough with green curry paste, ginger,...
Author: Anna Stockwell
Author: Eric Ripert
Author: Joel Fuhrman, M.D.
This recipe purposely gives you more chicken than you'll need for one sitting. Reserve the leftovers, plus a cup of the Mango-Sesame Dressing, to make...
Author: Selma Brown Morrow
Author: James Oseland
Author: Bon Appétit Test Kitchen
Author: Aviva Goldfarb
Tossing salmon pieces in cornstarch before cooking helps them develop a crust that this spicy-sweet teriyaki sauce can really cling to.
Author: Anna Stockwell
Sausage with Sauerkraut, Apples, and Bok Choy
Author: Rhoda Boone
Author: Bon Appétit Test Kitchen
Author: Ming Tsai
We like skirt steak because it's a tasty and affordable cut. Slice it thinly so it's tender.
Author: Mary Frances Heck
Author: Bon Appétit Test Kitchen
Author: Diana Kuan
Save time by purchasing sliced stemmed shiitake mushrooms and wasabi paste in a tube. If the paste isn't available, mix 2 teaspoons wasabi powder with...
Author: Rozanne Gold
Author: Eileen Yin-Fei Lo
Author: Melissa Clark
Steak kebabs, marinated in soy-ginger sauce, and served over a salad of bok choy, kale, and cucumbers.
Author: Alice Liveing
Rice cakes are available sliced, marble-shaped, and in batons. Look for them in the refrigerated aisle of Asian grocery stores. There are dried versions,...
Author: Hsiao-Ching Chou
Author: Melissa Roberts
Author: Melissa Roberts
The finished stew should be decidedly sour, tamarind's calling card, but you're in control of how puckery things get. You can sub other vegetables or...
Author: Anita L. S. Eberhardt
Author: Carla Snyder
Author: Kerri Conan
We love the way this cooking method lightly chars the bok choy and intensifies the natural sweetness and juiciness of the shrimp. And roasting them together...
Author: Rhoda Boone
Author: Bruce Aidells