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07/11/2011
Jiyou Jun Chao Ji (Chicken Stir-Fry with Chanterelles)
The chicken in this stir-fry is coated in a mixture of egg white and cornstarch before cooking—a technique called velveting (see "Smooth Move,")—to preserve its succulence.
Issue #140
11/24/2009
Kimchi Quesadillas
Quesadillas are always a crowd pleaser, and are perfect to munch on while watching the big games. This traditionally Mexican dish takes on a Korean flair with kimchi and pork belly.
Does Not Apply
Source: Week of Menus
05/21/2008
Grouper Sandwiches with Wasabi Coleslaw
A quick spicy-tart cabbage slaw livens up crisp fish.
Does Not Apply
Source: Epicurious
04/16/2008
Indian Lamb and Carrot Salad
Serve crispy lamb patties with a raw carrot salad dressed with lemon, cumin and ginger.
Does Not Apply
Source: Serious Eats