This classic Chinese take-out dish gets an upgrade.
Author: Catherine McCord
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 game changer is blending some of the roasted squash...
Author: Hetty McKinnon
To make this fried rice extra crispy, sauté the ingredients separately and use cold, cooked rice. As you're stir-frying, toss the rice, pausing frequently to allow it to interact with the heat at the...
Author: Danielle Centoni
Author: Jenny Rosenstrach
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 water added to create something thicker and dippable...
Author: Carla Lalli Music
In this spicy salad, cubes of fried tofu act like tender-bellied croutons amid the leaves of baby kale, only with much more protein and spunk than the usual toasted bread.
Author: Melissa Clark
Author: Ruth Cousineau
Author: Nancy Hawley
Author: Tadashi Ono
Author: Elizabeth Andoh
If you feel like skipping the infused-butter baste, brush occasionally with a light coat of extra-virgin olive oil to get that golden brown skin.
Author: Chris Morocco
Author: Dorothy Lee
This steamed broccolini dressed with a salty-sweet sesame sauce is a perfect side for heavy winter dinners
Author: Andy Baraghani
Nothing against pan-frying fish to get that crispy skin, but cod and other whitefish shine brightest when nestled into a rich bed of aromatics and steamed to tender flakiness.
Author: Chris Morocco
Author: Lillian Chou
Author: Alison Roman
Author: Kay Chun
We like skirt steak because it's a tasty and affordable cut. Slice it thinly so it's tender.
Author: Mary Frances Heck
Author: Michael Romano
This Vietnamese-inspired dish incorporates two essential condiments: hot chile paste and fish sauce. The chile paste gives the pork a great kick, while the fish sauce brings out the umami in the Brussels...
Author: Rhoda Boone
Poach turkey in an anise, ginger, and scallion broth, then shred the meat and toss with a savory, lard-enriched sauce for this traditional Taiwanese preparation.
Author: Clarissa Wei
Author: Susan Ueki
Author: Jenny Kwak
Author: Yotam Ottolenghi
These pancakes get their light texture from a batter made with club soda. Pressing hard on them when frying makes them crisp.
Author: Andy Baraghani
Eight is a lucky number in the Chinese culture, especially at Lunar New Year. The Chinese word for "eight" is a homophone for prosperity, so numbers with consecutive eights in them represent "big money."...
Author: Hsiao-Ching Chou
Boneless pork shoulder steaks-aka blade chops-make for a quick dinner in this Hawaiian-inspired, pan-seared dish.
Author: Nate Appleman
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: Charles Phan
With this Simplest Asian Dressing, the delicate flavor of rice vinegar along with the other Asian ingredients in this vinaigrette is ideal on tender greens like mizuna or mâche
Author: Elizabeth Andoh