Dark soy sauce along with regular soy sauce is what gives these wings their rich color. We like to use all flats¡ªarguably the best part of the wing\!¡ªbut a mix with drumettes or whole wings works too.
Save the flavorful oil left over from cooking the scallions to use in dressings and for drizzling over dumplings or poached fish.
Flattening pork chops with the dull edge of a cleaver or heavy knife gives the surface an almost fluffy texture and helps the potato starch coating adhere.
This folding technique is easier than an elaborate pleated dumpling. Quickly boiling instead of frying them is a foolproof cooking method that gives you dumplings that are just as good at room temperature as they are fresh out of the pot.
Dreamy sweet potatoes, killer veggie burgers, and a coconut-chickpea-greens situation.
This delicately spiced mussel soup uses the bivalves at their very best, when they¡¯re plump and filled with flavour. The curry powder, chutney and raita give the soup a scent of the warm sub-continent, in the depths of dreary January.
This savory vegetarian pie gives a nod to the ever-popular Jamaican patty.
Though it is Jamaica¡¯s national fruit, ackee is cooked and used as a vegetable. With a subtle, almost nutty taste, it is an exciting addition to vegetarian menus.
And it's our food editor's favorite super-fast weeknight dinner.
Make a batch of this crunchy mixed-seed sprinkle now; add it to breakfasts, lunches, and dinners all month long.
Shirataki noodles are made from the fiber of the konjac plant. Here their tossed with vegetables and an almond-butter-based sauce for a quick low-carb, vegetarian weeknight dinner.
Chicken and broccoli may sound like a ho-hum dish, but you can make it finger-licking with the right marinade and dipping sauce.
Made of chiles, garlic, basil, shallots, lemongrass, and ginger¡ªgreen curry paste packs amazing flavor.
Because nothing says "Happy Holidays" better than a big, beautiful roast that you can slice into sandwich fixings for days on end.
These savory Japanese pancakes are stuffed with shredded cabbage, red pepper, and your choice of meat or seafood. Top with crumbled seaweed, bonito flakes, and mayo for the full experience.
Confiting salmon fillets in olive oil makes their flesh extravagantly tender and silky.
Our top 25 recipes for 2019, all in one place.
These 10-ingredient gluten-free and vegan burgers are crisped up like a smash burger in the oven.
Two flavor powerhouses¡ªbright, spicy kimchi and savory, briny clams¡ªcreate a soup fast enough to make on even the most hectic weeknight.
It¡¯s time we gave cabbage its place in the roasted vegetable hall of fame.