This variation on the Chinese classic incorporates jícama, which retains the crisp texture of water chestnuts even when cooked.
The salty, sweet, sour, spicy flavors of classic kung pao are easy to create at home. Let this recipe show you how.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
Chewy noodles, tinned fish, and hardy greens in an umami broth.