This folding technique is easier than an elaborate pleated dumpling. Quickly boiling instead of frying them is a foolproof cooking method that gives you dumplings that are just as good at room temperature...
Author: Lisa Cheng Smith
Sweet apricot preserves and funky-salty miso provide a glaze for this succulent pork tenderloin.
Author: Ivy Manning
If you have the time, season the chicken with salt the night before and chill uncovered so the skin will dry out a bit. Doing this helps the chicken take on a nice golden finish.
Author: Andy Baraghani
This breakfast slushy combines sweet melon with tangy orange juice for a quick summer smoothie.
Author: Sheila Lukins
You'll find these round chickpea flour and spiced potato fritters wherever Indian snack sellers congregate. Serve them with whatever chutney you like for dipping.
Author: Madhur Jaffrey
The trick to cooking the crispiest potatoes involves roughing up the sides a bit before finishing them in oil.
Author: Diana Yen
If you'd like, soak the beans overnight before cooking; it will help them cook more quickly and evenly. The key thing, though, is to be very gentle with the beans while they simmer so they don't break...
Author: Kelly Mariani
This meltingly tender pork belly is an impressive yet surprisingly easy hors d'oeuvre to make-all you need is patience. The pork belly, barbecue sauce, pickled onions and crostini can all be completed...
Author: Lauryn Tyrell