Author: Aviva Goldfarb
Author: Julia Turshen
Author: Emeril Lagasse
Tea-marbled eggs are a time-honored part of Chinese cuisine. The outer shell of a hard-boiled egg is cracked (but not removed), and the egg is then soaked in tea, which gives it a lovely marbled appearance...
Leftover Chipotle-Orange Pork gets fried to an irresistible crisp in this quick, gingery green bean and cabbage stir-fry.
Author: Anna Stockwell
Author: Shirley Cheng
Author: Sheryl Hurd-House
Basting a head of cauliflower in a spicy butter sauce as it grills infuses it with flavor and turns it a nice orange color. Served over a lemony miso mayo and topped with scallions, it makes for an impressive-looking...
Author: Anna Stockwell
We're flipping the script and marinating after grilling. In this case, it's meaty flank steak in a spicy-sweet soy sauce-brown sugar-Sriracha mixture.
Author: Claire Saffitz
Author: Bon Appétit Test Kitchen
Author: Curtis Stone
Glazed with a mix of hoisin, lime juice, and Sriracha sauce, duck confit happily travels from France to China. This exciting dish blends the fresh flavors of carrots, long beans, and herbs with slithery...
Author: Paul Grimes
Author: Steven Raichlen
I was inspired to create this vegan grilled jerk tofu recipe after visits to Jamaica where I found myself inhaling the aromas of jerk chicken. Try it!
Author: Chrissy Tracey
Author: Minh Bui
Author: Jill Silverman Hough
The root vegetables in this dish have a secret umami booster: miso paste. This recipe also offers a delicious way to use those oft-discarded beet and turnip greens. If you cant find beets or turnips...
Author: Rhoda Boone
Author: Melissa Roberts
Quickly sauté spring asparagus and top with bacon, crispy fried pickled shallots, and Chinese white soy sauce.
Author: Jonathan Wu
Author: Ming Tsai
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 garlic gives this sweet and salty sauce a pleasant...
Author: Mark Bittman
Author: Anita Lo
Author: Charles Phan
It only takes 22 minutes to make classic savory beef lo mein at home.
Author: Rhoda Boone
Author: James Beard
Protein-packed, fermented tempeh is thinly sliced and infused with a marinade of soy sauce, smoked paprika, and rich maple syrup to mimic the smoky-sweet flavor of the breakfast staple in this easy vegetarian...
Author: Katherine Sacks
Cooking ribs under pressure means they get incredibly tender without falling apart or shredding-in a fraction of the time as braising and with no attention needed.
Author: Mark Bittman
A drizzle of Sriracha at the end balances out the glaze's sweetness and adds earthy complexity to this short ribs recipe.
Author: Dorothy Lee
Author: Bon Appétit Test Kitchen
An easy Sesame Dressing recipe. This recipe is an accompaniment for Korean-Style Tuna Tartare .
Author: Neil Perry
Tossing salmon pieces in cornstarch before cooking helps them develop a crust that this spicy-sweet teriyaki sauce can really cling to.
Author: Anna Stockwell
Pineapple is the main ingredient in this saucy Filipino dish and makes the chicken sweet, tender and tasty.
Author: Liza Agbanlog
Pansit has come to symbolize long life and health in Filipino culture, and is commonly served at birthdays, baptisms, and New Year's celebrations.
Author: Monica Macansantos
Author: Geoffrey Zakarian
Author: Duy Pham