Author: Shelley Wiseman
A long turn in the oven gives these juicy plum tomatoes good caramelization, lending sweetness to their robust flavor.
Author: Tori Ritchie
This marinade is inspired by Korean bulgogi. It's a high-impact, low-effort way to get the most flavor out of grilled chicken wings. The longer they marinate, the better they get-set them up the night...
Author: Anna Stockwell
Author: Jeanne Thiel Kelley
Author: Jack Bishop
Shanghainese enjoy rice balls in both sweet and savory preparations. I love both, so I included them here. All Shanghainese buns and pastries have simple identifiers for telling the difference between...
Author: Betty Liu
Author: Gina Marie Miraglia Eriquez
Author: Marilyn Hill
Author: Michael Psilakis
Author: Shelley Wiseman
This recipe is exceptionally weeknight-friendly-it goes from start to finish in less than an hour-and fully adaptable depending on the tastes of your family.
Author: Carla Lalli Music
Author: Clark Frasier
Author: Curtis Stone
Pancakes made of bananas and almond butter?? Enough said. The protein here comes from the eggs, which also give these sweet, nutty pancakes a light, crepe-like texture.
Author: Hannah Bronfman
羌饼 qiang bing is a treat from Shanghai's past. They're a bit like yeasted scallion pancakes that are fluffy and chewy on the inside with a crispy crust outside.
Author: Betty Liu
Author: Ruth Cousineau
Leave the chicken uncovered in this spring weeknight dinner when it goes into the oven so the skin crisps up while cooking.
Author: Aaron Crowder
Author: Victoria Granof
Author: Bon Appétit Test Kitchen
Author: Carlo Mirarchi
Ginger and Shaoxing rice wine give a deep, round intensity to chicken, turning it into something sumptuous. The salty savor of country ham and chewy, dense chestnuts help make each forkful a hit.
Author: Andrea Reusing
Author: Suzanne Tracht
Author: Douglas Rodriguez
Author: Merritt Watts
Author: Corinne Trang
Author: Judith Choate
Author: Karen Busen
Author: Michael Ruhlman
If you can only find regular coconut milk, buy 2 cans and use the thick cream that's floating at the top. The coconut cream will caramelize during cooking, leaving sweet brown flecks in the rice.
Author: Andy Ricker
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
Author: Cal Peternell, Chez Panisse Restaurant and Café
Author: Melissa Roberts
Author: Selma Brown Morrow