Donabe refers to the Japanese clay pot traditionally used to make this warming dish. Clay allows for higher-temperature cooking, and…
Mexican refried beans are a cinch to make at home on a weeknight thanks to some staple pantry items and…
An air fryer can form a crispy shell on chicken Parmesan while keeping the meat inside juicy. Rebecca Abbott and…
Baked, stuffed fish is an old-school restaurant staple in New England; covered in lemony, butter-soaked cracker crumbs, it’s a wonderful…
The Singaporean cookbook author Sharon Wee, who wrote “Growing Up in a Nonya Kitchen,” customarily makes these slick noodles tossed…
Yakisoba is a Japanese stir-fried noodle dish with a rich Worcestershire-flavored sauce. This veggie-packed version combines carrots, bell peppers, mushrooms…
While kung pao chicken originated in China’s Sichuan Province, it has become an iconic Chinese American dish. The popular stir-fry…
This nutty, savory and deeply satisfying — not to mention vegan — grain bowl stands out because of a stellar…
Somewhere between a soup and a stew, eshkeneh appears in various preparations throughout Iran. One of the oldest dishes in…
Kalleh gonjeshki is a comforting and nostalgic Iranian dish that, at its core, is a simple preparation of meatballs and…
Hard-shell tacos, or tacos dorados, have a long history in northern Mexico and immigrant communities in California and Texas. In…
Tomato soup meets spaghetti and meatballs in this one-pot, 30-minute crowd-pleaser. To keep chicken meatballs juicy and light, skip the…