A single, modest cabbage goes a long way in this recipe. Green cabbage (though you could also use Savoy) becomes…
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…