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02/24/2013
Yu Xiang Qie Zi (Sichuanese Fried Eggplant)
Danny Bowien of Mission Chinese Food restaurant in New York shared his eggplant frying technique for this classic Sichuan dish.
Issue #154
10/17/2012
Poutine (French Fries with Gravy and Cheese Curds)
An unabashedly savory collage of french-fried potatoes, beef gravy, and squeaky-fresh cheese curds, it's perhaps the ultimate late-night snack.
Issue #150
10/10/2012
Gan Bian Si Ji (Dry-Fried Green Beans)
Green beans are shallow-fried, a method which blisters them on the outside and renders them tender on the inside, with a whisper of a chew. Just enough pork for flavor cinches this dish.
Issue #150
09/04/2012
Cong You Bing (Scallion Pancakes)
Scallion pancakes are as widely popular in China as muffins are in America. The basic recipe is just a guide.
Issue #150
10/02/2012
Buffalo Wings
True Buffalo wings come only from Frank and Teressa's Anchor Bar, where owner Teressa Bellissimo invented the dish in 1964. There, wings are fried, then tossed in a combination of melted margarine and hot sauce.
Issue #92