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05/25/2013
These crisp-skinned, deeply flavorful wings get their tingly, mouth-numbing spice from Sichuan peppercorns.
Issue #157
05/25/2013
Double-skewering scallions ensures they don't fall through grill grates and allows for easier basting and flipping.
Issue #157
05/25/2013
Though the grilled chicken is normally spatchcocked for this smoky Thai specialty, cutting it into pieces works just as well.
Issue #157
05/25/2013
These Asian ribs are marinated in a pungent paste.
Issue #157
05/21/2013
Pineapple juice sweetens and tenderizes beef short ribs in this classic Korean grilled dish.
Issue #157
05/20/2013
This robust Asian-inspired sauce adds a balanced sweet and pungent heat as a marinade or baste for all sorts of meats and vegetables.
Issue #157
05/20/2013
Ripe tomatoes develop umami-rich flavor when grilled with a soy sauce marinade. Mitsuba, a Japanese relative of parsley, lends a mild cilantro-like freshness.
Issue #157
04/14/2013
This luscious Indonesian dish, from a recipe in James Oseland's book Cradle of Flavor (W.W. Norton, 2006), is traditionally eaten with white rice, but it is also wonderful with crusty Italian bread.
Issue #156
03/31/2013
The chefs at Shun Lee West in Manhattan have a great trick for forming egg foo yung: They use a wok ladle to place the egg mixture into the oil so that it sets in the shape of the ladle's bowl.
Issue #155
03/14/2013
The recipe for these South Asian syrup-soaked confections comes from test kitchen assistant Sahar Siddiqi. The base for these is khoya, a rich curd made by reducing milk for several hours.
Issue #154
03/07/2013
The recipe for these tasty pork wontons is from noodle shop owner Ma Yingjun.
Issue #154
03/02/2013
An intense glaze both in flavor and color, matcha green tea enlivens plain cake or yeasted donuts.
Issue #154
02/24/2013
This ruby red chile- and spice-infused oil is a key ingredient in all kinds of Sichuan dishes.
Issue #154
02/24/2013
Chengdu noodle shop owner Ma Yingjun shared his recipe for this dish of stewed pork over noodles.
Issue #154
02/24/2013
These lavishly spiced ribs are based on a recipe from Chengdu home cook Ivy Hui.
Issue #154
02/24/2013
This spicy braise, garnished with mouth-numbing Sichuan peppercorns, is Sichuan's most famous dish.
Issue #154
02/24/2013
These succulent Sichuan meatballs are fried until crisp, then coated with a sweet and sour sauce.
Issue #154
02/24/2013
Chengdu noodle shop owner Ma Yingjun shared his recipe for this dish of stewed pork over noodles.
Issue #154
02/24/2013
Danny Bowien of Mission Chinese Food restaurant in New York shared his eggplant frying technique for this classic Sichuan dish.
Issue #154
02/24/2013
The name for this Sichuanese dish means "ants climbing a tree" because of the way the ground pork clings to the strands of glass noodles.
Issue #154
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