An easy Pork Dumplings recipe
Author: Joe Dion
To keep the vegetables peppy and bright, sauté them separately from the meat, then return them to the pan so they get their fair share of the gingery sauce.
Author: Claire Saffitz
Author: Jill Silverman Hough
Author: Ying Chang Compestine
These pancakes get their light texture from a batter made with club soda. Pressing hard on them when frying makes them crisp.
Author: Andy Baraghani
Basting a head of cauliflower in a spicy butter sauce as it grills infuses it with flavor and turns it a nice orange color. Served over a lemony miso mayo and topped with scallions, it makes for an impressive-looking...
Author: Anna Stockwell
Tea-marbled eggs are a time-honored part of Chinese cuisine. The outer shell of a hard-boiled egg is cracked (but not removed), and the egg is then soaked in tea, which gives it a lovely marbled appearance...
Author: Bon Appétit Test Kitchen
Whenever you're cooking tofu, here's one of our no-fail techniques: Draining the tofu, then squeezing out as much water as possible (without smashing it), is the key to the crispiest cubes.
Author: Chris Morocco
Pork belly is ubiquitous throughout the Philippines. Getting a nice grilled char adds flavor to the salty-sour-tart-sweet of a soy-calamansi marinade.
Author: Nicole Ponseca
The root vegetables in this dish have a secret umami booster: miso paste. This recipe also offers a delicious way to use those oft-discarded beet and turnip greens. If you cant find beets or turnips...
Author: Rhoda Boone
Author: Anita Lo
Author: Eileen Wen Mooney
Cooking ribs under pressure means they get incredibly tender without falling apart or shredding-in a fraction of the time as braising and with no attention needed.
Author: Mark Bittman
It only takes 22 minutes to make classic savory beef lo mein at home.
Author: Rhoda Boone
Author: Bon Appétit Test Kitchen
Author: Aviva Goldfarb
Author: Lillian Chou
Author: Charles Phan
Author: Jenny Kwak
Author: Sheryl Hurd-House
Quickly caramelized pineapple cubes and shrimp get tossed in a sweet, sour, and spicy sauce with lots of fresh basil. Get the recipe.
Author: Anna Stockwell
Author: Ming Tsai
_(Hiyashi Udon) Editor's note: The recipe and introductory text below are adapted from Elizabeth Andoh's book_ An American Taste of Japan. Andoh also shared some helpful tips exclusively with Epicurious,...
Author: Elizabeth Andoh
If you feel like skipping the infused-butter baste, brush occasionally with a light coat of extra-virgin olive oil to get that golden brown skin.
Author: Chris Morocco
Author: Grace Young
Author: Julia Turshen
Author: Lillian Chou
Ma-Po Tofu is a fiery Sichuan classic is named for the pockmarked (po) wife (ma) who supposedly invented it at her husband's restaurant.
Author: Emeril Lagasse
Author: Eileen Yin-Fei Lo
We jump on asparagus the second we see it at the market this time of year, but green beans, snap peas, or any other crisp green spring vegetable would also be great here.
Author: Deb Perelman
Author: Dorothy Lee
Author: Jody Adams
A drizzle of Sriracha at the end balances out the glaze's sweetness and adds earthy complexity to this short ribs recipe.