This approachable weeknight dinner takes its cue from Japanese grilled chicken meatballs (tsukune), and the glossy, sweet-and-sour sauce that comes with...
Author: Deb Perelman
Author: Dorie Greenspan
Author: Melissa Perlman
Sichuan cooking is popular throughout China, and in recent years, adventurous Chinese restaurant diners have discovered how delicious it can be. This is...
Author: Ken Hom
Long-grain rice is not starchy enough to hold together, so make a batch of short-grain a day ahead and you'll be good to go.
Author: Bon Appétit Test Kitchen
Author: Caroline Belk
Creating a shrub-a vinegar-based syrup-is a quick way to add sweetness and acid to any cocktail. The one used here uses tangy rhubarb and gets a slight...
Author: Matt Duckor
Meatloaf needs no introduction, but this one gets kicked up a notch with the Chinese-inspired flair of fresh ginger, scallions, and a hoisin sauce glaze....
Author: Daphne Oz
When the farmers' market delivers you fresh, tender, sweet-and-not-starchy beans, don't bother to blanch them. A short stint under the broiler softens...
Author: Claire Saffitz
Here is my restyling of an everyday Ghanaian hot chile condiment. Right here is where hot pepper sauce dreams comes true.
Author: Zoe Adjonyoh
Fragrant persimmons star in this new take on the classic British cake.
Author: Carolyn Beth Weil
Author: Rozanne Gold
Adding silken tofu to the base of this dressing both enriches it with a little added protein and lends it a satiny texture. You can adjust the amount of...
Author: Carla Lalli Music
In this pumpkin ramen recipe, I use miso paste in two different ways, slathering it on the squash before it roasts and mixing it into the broth. The real...
Author: Hetty McKinnon
Author: Baita Daiwei Ting
Author: Sheila Lukins
Author: Susan Roberts-Muz
Author: Abigail Johnson Dodge
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
In this Thai-inspired stir-fry, a quick sear gives Spam a crispy yet melt-in-your-mouth texture, and a finishing drizzle of vinaigrette balances the salty...
Author: Kendra Vaculin
Author: Marcy Masumoto
Author: Steven Raichlen