Here’s a simple, foolproof way to cook fish so it stays moist and tender every time. Gently poach the fillets in barely simmering water for just 4 to 5 minutes. The secre...
Inspired by Chinese New Year celebrations, this easy steak stir-fry quickly came to mind. It takes just a few minutes to assemble and prep the ingredients, and only minut...
Sticky rice, aka sweet glutinous rice, is best steamed so its plump, chewy grains are ready to sponge up all the flavor. This dish from my cookbook “The Chinese Way” is a...
When a friend mentioned that she serves chili over noodles, I was intrigued. We always serve our chili straight up with cornbread or tortilla chips on the side, but I had...
Soft tortillas filled with crisp, colorful vegetables and drizzled with a tangy peanut sauce make this an easy, no-cook, pick-up-and-go dinner. Everything comes together ...
“Taco night” for many across the United States consists of an Americanized idea of Mexican food: ground beef cooked with a packaged seasoning mix, taco shells, lettuce, t...
Looking to add more flavor and keep salmon fillets moist, I sautéed them on a bed of creamy spinach and seasoned them with garlic and dill. The result was tender, flavorf...
You have to become a little crafty at this time of year about getting vegetables onto the table in ways that still feel interesting. In many places, the cold has settled ...
Adding fermented vegetables to the first course of a meal is common in Ukrainian cuisine, and one of the most popular pickled-vegetable dishes is sauerkraut soup.
It mig...
The cheese ball is a cliché. I believe, however, that like the pig in a blanket and the baked potato, the cheese ball is so cliched it has actually become cool.
Socially...
