Author: Kerri Conan
Author: Bon Appétit Test Kitchen
Want to become 1,000 percent more efficient in the kitchen? Take a cue from restaurant chefs and set up all of your mise en place-that would be your ingredients,...
Author: Andy Baraghani
Author: Tadashi Ono
The glaze for these ribs combines Korean gochujang and Italian Calabrian chiles-a perfect example of Whitaker's fearless fusion.
Author: The Wolf's Tailor, Denver, CO
Author: Wang Haibo
In this spicy salad, cubes of fried tofu act like tender-bellied croutons amid the leaves of baby kale, only with much more protein and spunk than the...
Author: Melissa Clark
You can easily make this vegetarian-sub in 8 oz. shiitake or crimini mushrooms for the pork.
Author: Claire Saffitz
Eight is a lucky number in the Chinese culture, especially at Lunar New Year. The Chinese word for "eight" is a homophone for prosperity, so numbers with...
Author: Hsiao-Ching Chou
Author: Grace Young
This classic Chinese take-out dish gets an upgrade.
Author: Catherine McCord
No one will ever notice that you swapped in mushrooms for a third of the beef in these better-for-you mini burgers. Grated onion and a touch of soy add...
Author: Rhoda Boone
Putting sugar in your noodles might seem odd, but it balances the salt, heat, fat, and tanginess going on here. It's like adding a pinch of sugar to a...
Author: Chris Morocco
Author: Eileen Yin-Fei Lo
Author: Nancy Hawley
This Vietnamese-inspired dish incorporates two essential condiments: hot chile paste and fish sauce. The chile paste gives the pork a great kick, while...
Author: Rhoda Boone
Author: Ruth Cousineau
Author: Abe Hiroki
Boneless pork shoulder steaks-aka blade chops-make for a quick dinner in this Hawaiian-inspired, pan-seared dish.
Author: Nate Appleman
Gochujang gives pork belly a nice kick and a deep, complex flavor in this sweet-and-spicy sandwich inspired by Korean jeyuk bokkeum.
Author: Hooni Kim
Author: Aaron True
Author: Jody Adams
Nutritional yeast acts like a vegan version of parm here, adding a hit of umami flavor that plays well with bitter kale and earthy buckwheat noodles.
Author: Heidi Swanson
In Philippine cuisine, dark, fairly harsh soy sauce is favored, but it's often combined with sugar to create a syrupy dressing for vegetables. The added...
Author: Mark Bittman
Author: Tom Berry
Author: Paisarn Cheewinsiriwat
Author: Paulette Sexton
Author: Maggie Ruggiero
Author: Kathleen Daelemans
Author: Jean Georges Vongerichten