These fried wontons are the perfect party food. Make some and watch them disappear – fast! They’re easy and fun to put together and can also be made vegetarian/vegan so everyone can enjoy them. Choose between a shrimp or tofu-onion filling; either one is ready to use in just minutes. Serve with either sweet chili
Photo by Julia Gartland Prep time 5 minutes Cook time 25 minutes makes 4 to 6 servings Author Notes Jessica Battilana refuses to lose the pleasure of cooking when making family dinner. The author of Repertoire (and a forthcoming cookbook from W.W. Norton) has a number of knockout recipes, including this hot dog fried rice.I’ve
Photo by Julia Gartland. Prop Stylist: Brooke Deonarine. Food Stylist: Samantha Seneviratne. Prep time 10 minutes Cook time 10 minutes Serves 12 oysters Author Notes Fried oysters are a real treat. Until recently I thought of them as a food only to bought “out”. I discovered the lure of the oyster fried at home and
If you have leftover rice hanging out in your fridge, then classic fried rice is a no-brainer. There are countless ways to bulk up this staple dinner, from beef fried rice to kimchi fried rice to pineapple fried rice. One of our favorite variations? Classic chicken fried rice. Shake up your weeknight chicken dinner by
Won Best New Chef at: The Spice Table, Los Angeles Born: 1977; Los Angeles. Education: Le Cordon Bleu, Paris. Experience: La Folie, San Francisco; Campanile and Pizzeria Mozza, Los Angeles; Restaurant Daniel, New York City. Previous career: “Like a good Asian boy, I studied molecular-cell and developmental biology and graduated from UCLA with a degree
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I’m very excited to bring you my Crispy Air Fried Chicken Egg Rolls! In one of my previous cookbooks (non smart point friendly) Amy’s Favorites, there is a recipe called Colonel Culling’s Yaki Mandu (Korean Egg Rolls). My father was stationed in Korea for about 18 months when I was young and when he came
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Nice fatty pork keeps things moist, while cabbage acts much in the way that breadcrumbs work in meatloaf or meatballs: it physically impedes the pork muscly proteins from binding too tightly with each other, ensuring that the filling stays tender without shrinking. How many times have you bitten into a restaurant dumpling only to find…
