Author: Rebecca Rather
Author: Lora Zarubin
A hard sear on the first side of the chicken ensures that it will get nicely browned without getting dry.
Author: Carla Lalli Music
This recipe comes from New York chef Deuki Hong's father and has origins in North Korea, the ancestral home of mandu. (Sharing a border with China, it...
Author: Deuki Hong
Kimchi is an incredibly flavorful ingredient to use in stews, dressings, and wraps and sandwiches. The amount you use is dependent on how strong it is....
Author: Anna Jones
Author: Barbara Price
Author: Alexis Touchet
Author: Michael Tong
This Japanese version of a savory pancake is made with fresh eggs, flour, and water and seasoned with soy sauce and tonkatsu sauce. Shredded cabbage gives...
Author: Sonoko Sakai
Quick and delicious, this Asian coleslaw is great with burgers, fish, or any Asian-inspired dish. A creamy dressing with peanut butter and rice vinegar...
Author: Elise Bauer
Author: Maria Helm Sinskey
Author: Lidia Bastianich
Author: Duff Goldman
Author: Maria Helm Sinskey
Use leftover corned beef or a few slices from the deli. Trim the fat from the corned beef and use it to sauté the vegetables. If there's not enough fat,...
A warm, sultry peanut sauce makes even bean sprouts feel indulgent.
Author: Andy Baraghani
An easy and tasty chowder is made with corn, potatoes and kielbasa. Some steamed rice or a few slices of good bread will help to soak up all the yumminess....
If you make this slaw ahead, the vegetables will continue to soften as they sit and become more like pickles, which isn't a bad thing at all.
Author: Chris Morocco
Island Pork Tenderloin Salad
Author: Lillian Chou
Author: Ana Garcia
Kimchi gives this porridge recipe a spicy twist, while the 6-minute egg keeps it hearty and perfect for breakfast.
Author: Chris Morocco
Author: Ruth Cousineau
Author: Rubén Martínez
Author: Anna Thomas
Author: Roxanne Klein