Author: April Bloomfield
Tortilla Soup - An adaptation of a recipe from Mexican Light Cooking by our friend Kathi Long, a chef and author in Santa Fe.
Author: Kathi Long
Author: Mary Cech
This recipe will amaze the zucchini-averse and anyone who thinks they've had zukes every which way. Crosshatching and salting the zucchini for 10 minutes...
Author: Anna Stockwell
An easy Braised Fennel recipe
One of the most beautiful and inspired cookbooks of the year was The Breath of a Wok. Grace Young's stories and recipes make us want to set off in pursuit...
Author: Fran McCullough
An easy Roasted Beet Salad recipe. The delicate beet greens; which are an excellent source of potassium, folic acid, and magnesium - make this dish even...
Author: Tracey Seaman
Author: Bon Appétit Test Kitchen
Author: Steven Raichlen
In a Vietnamese "Pho" Rice Noodle Soup with Beef you can serve this soup with several toppings
Author: Mai Pham
Author: Victoria Granof
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Author: Linda Shiue, MD
Author: Bruce Aidells
Author: Donald Link
Author: Joanne Weir
Author: Amelia Saltsman
The secret to this Chinese favorite is not to let the noodles sit in the sauce very long - toss them together a few seconds before serving.
Author: Victoria Granof
These cold Vietnamese-style noodles are perfect for a warm night. The rice stick noodles, fish sauce, and chili-garlic sauce can be found in the Asian...
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Sweet and sour are two of the five flavors of classical Chinese cooking (along with salty, pungent, and bitter). I like this version of the crispy pork...
Author: Diana Kuan
Author: Sheila Lukins
Author: Gordon Ramsay
This iconic regional dish incorporates soy sauce, evidence of the strong influence of the Japanese and Chinese communities in Peru. The intensely flavored...
Author: Shelley Wiseman
A warm, richly spiced oil turns a bowl of mixed olives into elegant party fare.
Author: Anna Stockwell
Author: Nancy Grubin
Author: Ruth Cousineau
These boneless barbecue ribs are par-boiled to help them get tender, and then coated in tangy-sweet sauce and baked in the oven.
Author: Linda Kuipers
Author: Molly Stevens
Author: Lourdes Castro
Cherries form an addictive sauce for duck breast when stewed with tomato paste, cumin, red wine, shallot, and a host of other aromatics.
Author: Paul Grimes
Quinoa, though technically a seed in the herb category, has traditionally been considered a valuable member of the grain family. A sacred source of strength...
Smothering-that is, braising-both tenderizes the pork shoulder chops and concentrates the flavor of the sauce.
Author: Ruth Cousineau
The combination of beets and ginger gives you a great spectrum of flavors, while crunchy toasted cashews and a mess of crispy sunchoke chips lend contrasting...
Author: Dan Kluger
This savory wild rice dish is the ultimate gluten-free stuffing-basically a holiday-appropriate grain salad with lots of fresh herbs.
Author: Andy Baraghani
There will be no leftovers. This Braised Lamb Shanks with Garlic and Rosemary recipe will make you fall in love with your slow cooker. Your house will...
Author: Lora Brody