Author: Ila Walrath
You'll find a version of this quicker-than-quick soy-braised tofu on many Korean tables as a banchan, or small plate. But with rice and a side of greens,...
Author: Christina Chaey
This three-in-one dish (chicken, rice, and soup) originated in Hainan, a tropical island off China's southern coast, and has become a culinary staple in...
This is a pretty, light, and fun dessert, perfect for a summer brunch or ladies' lunch.
Author: Patricia Heaton
Poaching chicken in a ginger-scallion broth not only flavors the meat, it leaves you with flavorful stock and rendered fat for crisping up fluffy white...
Author: Carla Lalli Music
These juicy, boneless chicken thighs are dipped in a light batter to form an extra-crispy crust, then lacquered with a gingery hot pepper paste for a version...
Author: Mindy Fox
Too often fish chowder is heavy, gloppy, and one-note. Not this one. Coconut milk and lots of zippy aromatics bring life to the dish.
Author: Molly Baz
Author: Bon Appétit Test Kitchen
Author: Rebecca Rather
Author: Marlena Spieler
Author: Hiroshi Fukui
Author: David Barber
Author: Daisy Martinez
The transformative power of our new favorite seedy, spicy, crunchy, garlicky oil is on full display in this dinner of simply seared scallops. A couple...
Author: Anna Stockwell
Author: Gina Marie Miraglia Eriquez
Author: Katherine Sacks
This Keralan mango curry is one we'd typically pair with a fish curry and accompany with rice. The recipe calls for coconut vinegar, unripe mangoes, and...
Author: Joe Thottungal
Any fat from the consommé can be used to make the matzo balls. If you need to purchase chicken fat, it's available in the freezer section of some supermarkets....
Author: Suzanne Tracht
Embrace the flavors of autumn with this luscious take on a classic. The pumpkin not only lends richness but also makes the pie a stunner, with mesmerizing...
Author: B. Smith
These healthy burgers have a spicy kick and are ideal to pop into a sealable container and take to work for lunch.
Author: Alice Liveing
Author: Stan Frankenthaler
Author: Sarah Patterson Scott
Shanghainese enjoy rice balls in both sweet and savory preparations. I love both, so I included them here. All Shanghainese buns and pastries have simple...
Author: Betty Liu
Thinly sliced tenderloin marinates in almost no time: After just ten minutes in the chili sauce, it's packed with flavor all the way through.
Author: Chris Morocco
Author: Pam Anderson
Author: Dorie Greenspan
Author: Kris Hoogerhyde