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 identifiers for telling the difference between...
Author: Betty Liu
Author: Michael Dunn
Author: Lisa A. Wilson
Author: Suzanne Tracht
Asparagus, snap peas, green onions, edamame, spinach, and cilantro make this vegetarian noodle stir-fry plenty green and powerfully healthy.
Author: Donna Hay
Author: Lesley Porcelli
When in doubt, frittata. This version turns greens and beans into a complete one-skillet supper
Author: Molly Baz
Author: Carole Schreder
Author: Melissa Clark
Author: Calvin Harris
Author: Lynda Hotch Balslev
Author: Cara Brunetti Hillyard
Author: Andrea Albin
Author: Kerri Conan
Author: Kemp Minifie
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 in fresh herbs like mint and basil, and dip it in...
Author: Lillian Chou
Author: Myra Goodman
Author: Janet Fletcher
Author: Traci Des Jardins
Some of us prefer the taste of grilled lobster to boiled. The smokiness of the fire balances the richness of the meat while simultaneously intensifying its flavor.
Author: Tom Douglas
Author: Amy Finley