This dish is inspired by a classic Cantonese preparation, which is traditionally battered and deep-fried. Here, the fish is pan-seared in hot oil, but...
Author: Andy Baraghani
Author: Mark Bittman
Every Soul and Southern kitchen has a good all-purpose seasoned flour to use for frying or my Oxtails with Boiled Peanut Stew. This will keep for months...
Author: Todd Richards
Author: Molly Stevens
Author: Peng Changgui
Author: Rick Rodgers
Author: Christine Keff
Author: Roxanne E. Chan
Author: Maggie Ruggiero
Nothing compares to cast iron. Whether you're using a standard skillet or an enameled baking dish, the material's heat-retention qualities can't be matched...
Author: Chris Morocco
Author: Suzanne Goin
Cool to the eye as well as on the palate, this gazpacho-like starter gets its body and buttery undertones from cashews. Yes, the Cubanelle pepper was initially...
Author: Paul Grimes
Keep a jar of this seedy sprinkle on your counter to top bowls of yogurt, soup, salad, or anything you want to add a bit of crunch (and healthy fiber and...
Author: Anna Stockwell
Author: Laura Van Dyke
Shishito peppers give a mildly spicy kick to this old-school breakfast classic. If you can't find them at your farmer's market, use any chile pepper with...
Author: Bahija
Author: Jeff Cerciello
Author: Jason Gareffa
Author: Marcella Hazan
Author: Diana Barrios Treviño