Author: Wang Haibo
Check out this easy, authentic South Indian Green Bean and Corn curry from cookbook author Maya Kaimal.
Author: Maya Kaimal
This delicious chicken veggie stir-fry is packed with goodness, and it takes less than 15 minutes to make. Serve it with cooked brown rice to complete...
Author: Anita L. S. Eberhardt
Author: Laxmi M. Hiremath
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
Chinese green beans, also called long beans, make an easy stir-fry with Sichuan peppers, red chilis, and sesame oil. This dish is ready in only 15 minutes...
Author: Garrett McCord
These crisp golden crêpes, filled with shrimp, pork, and vegetables, are both delicious and fun to eat. Simply wrap each crêpe in a lettuce leaf, tuck...
Author: Lillian Chou
Author: David Thompson
Author: Diana Kuan
This is a Chinese-style stir-fry with a brown sauce. You can use any combination of your favorite vegetables. The sauce can be made ahead of time, so you...
Author: Sarah Dipity
Fish sauce and dried shrimp flavor the sweet, spicy, and bright chile jam used to glaze this side dish with deeply savory notes. Glossy Makrut lime leaves...
Author: Martin Boetz
Author: Bon Appétit Test Kitchen
Author: Dorothy Lee
Author: Martin Boetz
Author: Deborah Madison
Author: Grace Young
Chicken marinated in mandarin orange juice adds a sweet flavor to garlicky peanut butter-glazed udon noodles and stir-fried vegetables. Kids love it and...
Author: FrackFamily5 CA->CT
Author: Nina Simonds
Author: Peng Changgui
Author: Larry Steven Londre
Author: Paisarn Cheewinsiriwat
No Thanksgiving spread is complete without greens. Stir-fried bok choy, with its almost bitter leaves and sweet, succulent stems, offers a nice touch of...
Author: Lillian Chou
Author: Dorothy Davis
Trying to figure what to have for dinner today that would use some on-hand ingredients...this is what transpired. It hits all the marks. Inexpensive and...
Author: Waterless Cooker
This classic Chinese take-out dish gets an upgrade.
Author: Catherine McCord
Author: Susan Bishop-Sauter
Author: Katie Chin
Ma-Po Tofu is a fiery Sichuan classic is named for the pockmarked (po) wife (ma) who supposedly invented it at her husband's restaurant.
Author: Charles Phan