Author: Rick Browne
Author: Tracey Seaman
Author: Diane Rossen Worthington
Jah Sang Ho - Oysters are one of those three fruits of the sea permissible to Buddhists and were therefore insisted upon for New Year lunch by my grandmother. Cooking them with a batter is traditional....
Author: Eileen Yin-Fei Lo
Author: Andrea Reusing
Author: Lillian Chou
No Thanksgiving spread is complete without greens. Stir-fried bok choy, with its almost bitter leaves and sweet, succulent stems, offers a nice touch of simplicity in the middle of a rich meal.
Author: Lillian Chou
Author: Diane Rossen Worthington
Active time: 20 min Start to finish: 20 min
Author: Norma Shirley
The secret to this Chinese favorite is not to let the noodles sit in the sauce very long - toss them together a few seconds before serving.
Author: Lesley Porcelli
Author: Bon Appétit Test Kitchen
This savory side is great hot out of the oven, or even cold for a quick midday snack.
Author: Elle Simone Scott
Author: Andrew Weil, M.D.
Author: Kurt Beecher Dammeier
Savory fruit salads are officially a thing. (And, for the record, cucumber is a fruit.)
Recipe for an Italian-inspired side dish of asparagus, peas, and basil.
Author: Ursula Ferrigno
Author: Kate Ewald
Author: April Bloomfield
Author: Diane Rossen Worthington
A mix of wild mushrooms lends an earthy touch to this creamy classic, but it's the spice-spiked fried onions that will likely garner all the "wows."
Author: Mindy Fox
Author: Anna Stockwell
Author: Suzanne Goin
Prep the savory hash and refrigerate in individual ramekins for a quick and easy breakfast; just top with an egg and bake.
Author: Sara Kate Gillingham
Author: Suzanne Goin