Photo by Rocky Luten, prop styling by Molly Fitzsimons, food styling by Ericka Martins Prep time 40 minutes Cook time 30 minutes Serves 4 Author Notes Since moving to the United States a few years ago, I’ve developed a new appreciation for Chinese-American food. While it isn’t the traditional Chinese cooking I grew up eating
This recipe was inspired by the staple appetizer at P.F. Chang’s restaurant, which has been on the menu since day one in 1993—they’ve never revealed the recipe. Cofounder Philip Chiang was inspired by the cult-favorite lettuce wraps his mother, Cecilia, served at her upscale restaurant The Mandarin in San Francisco (she’s credited with popularizing Chinese food in
No matter the cooking method—sous vide, grilled, cured, or roasted—these recipes take full advantage of salmon’s flaky, moist, and crisp-skinned deliciousness. Sheet-Pan Salmon With Tomato-Eggplant Compote Recipe What to Serve With Salmon: Tried-and-True Side Dishes for a Versatile Fish How to Pan-Fry Salmon Fillets | The Food Lab Peruvian Tiradito With Aji Amarillo and Lime
Chinese cuisine is full of poetic names for humble dishes. There are no insects in Ants Climbing a Tree; rather, the name refers to the way the bits of minced pork cling to the tangled mound of glass noodles. This is one of my favorite Sichuan comfort foods, and a big bowl of hearty, spicy
Ingredients:8 Chinese dried black mushrooms1 lb. veal sweetbreads, cleaned2 slices lemon1⁄2 cup chicken stock1⁄4 cup oyster sauce3 Tbsp. dry sherry or sake1 Tbsp. soy sauce1 tsp. sugar3 Tbsp. extra-virgin olive oil1 medium yellow onion, peeled and minced1 clove garlic, peeled and minced2 scallions, trimmed and finely chopped
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Plenty of pepper: Sichuan hot and sour soup.Jill DupleixI lust after this hot, sour, salty, peppery (rather than chilli-hot) Sichuanese soup whenever the temperature drops, because it’s just so warming and satisfying on every level. And I love it when you put too much Sichuan pepper on it and it makes your tongue go numb.Ingredients100g
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