Author: Mai Pham
Moist and rich, the true secret ingredient here is the soy sauce in the frosting. FOR REAL. It adds just a little salty note that really pulls the cake...
Author: Raquel Pelzel
This popular dish can be found on the menu at virtually every Korean restaurant in Manhattan. The beef is topped with various accompaniments such as a...
Author: Lillian Chou
Author: Grace Young
Serve this easy Japanese sauce with summer rolls, sushi, or dumplings.
Author: Andrew Knowlton
The noodles are just a vessel for this savory, gingery, simple weeknight sauce. Double the batch, and you'll always have a way to brighten up any main...
Author: Andy Baraghani
Author: Dorothy Lee
This method is endlessly adaptable: Swap the black bass for salmon; use spinach instead of cabbage. Don't like mushrooms? Skip 'em!
Author: Christina Chaey
To keep the vegetables peppy and bright, sauté them separately from the meat, then return them to the pan so they get their fair share of the gingery...
Author: Claire Saffitz
Cooking ribs under pressure means they get incredibly tender without falling apart or shredding-in a fraction of the time as braising and with no attention...
Author: Mark Bittman
Author: Eileen Wen Mooney
The dumplings can be assembled and chilled up to eight hours before steaming.
Smooth peanut butter lends creaminess to this interpretation of classic pad thai. Any vegetable combination works well.
Author: Mindy Hermann, RDN
We took loose inspiration from Hainanese chicken rice to create this weeknight-friendly dish.
Author: Molly Baz
It only takes 22 minutes to make classic savory beef lo mein at home.
Author: Rhoda Boone
Quickly caramelized pineapple cubes and shrimp get tossed in a sweet, sour, and spicy sauce with lots of fresh basil. Get the recipe.
Author: Anna Stockwell
The perfect summer picnic dish. Once the chicken is grilled and sliced, the noodle salad comes together in less than a minute.
Author: Leela Punyaratabandhu
Here is the chicken version of satay, where the peanuts are mixed with candlenuts. The dipping sauce is also used as a marinade to give the meat a more...
Author: Anissa Helou
An easy Pork Dumplings recipe
This savory, addictive dressing will taste good on just about anything, including cold noodle salads.
Author: Claire Saffitz
Author: Lillian Chou
Now you can make one of Hillstone's most popular dishes at home. Infused with soy, pineapple juice, sesame, and ginger, it's a decision you will never...
Author: Ruth Cousineau
Why make your own hoisin? Because the addictively sweet-salty condiment will wake up just about everything you're making this week.
Author: Claire Saffitz
Whenever you're cooking tofu, here's one of our no-fail techniques: Draining the tofu, then squeezing out as much water as possible (without smashing it),...
Author: Chris Morocco
This folding technique is easier than an elaborate pleated dumpling. Quickly boiling instead of frying them is a foolproof cooking method that gives you...
Author: Lisa Cheng Smith
Author: Shirley Cheng
Glazed with a mix of hoisin, lime juice, and Sriracha sauce, duck confit happily travels from France to China. This exciting dish blends the fresh flavors...
Author: Paul Grimes
Author: Ruth Cousineau
Author: Emeril Lagasse
Tea-marbled eggs are a time-honored part of Chinese cuisine. The outer shell of a hard-boiled egg is cracked (but not removed), and the egg is then soaked...
We're flipping the script and marinating after grilling. In this case, it's meaty flank steak in a spicy-sweet soy sauce-brown sugar-Sriracha mixture.
Author: Claire Saffitz
This recipe was created to accompany Chicken Sates with Peanut Dipping Sauce .
Author: Sheryl Hurd-House