Author: Taylor Boetticher
Author: Ross Dobson
Author: Bon Appétit Test Kitchen
_Editor's note: This recipe was adapted by Japanese cooking expert Elizabeth Andoh. This recipe originally accompanied Thick White Noodles in Soup, Topped with Eggs and Scallions and Cold Noodle Salad...
Author: Elizabeth Andoh
Author: Andrew Chase
Author: Lisa Fain
Author: Seamus Mullen
Author: David Joachim
Author: Lillian Chou
Author: Nancy Silverton
Author: Mark Bittman
Author: Ryan Hardy
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.
If you can only find regular coconut milk, buy 2 cans and use the thick cream that's floating at the top. The coconut cream will caramelize during cooking, leaving sweet brown flecks in the rice.
Author: Andy Ricker
Author: Andrew Schloss
Author: Bon Appétit Test Kitchen
Author: Donna Hay
Author: Elena Faita-Venditelli
Author: Molly Stevens
Author: Soa Davies
Author: Kemp Minifie
A knife-and-fork situation, with plenty of crunch and gooey, melty textures going on.
Author: Kimberley Hasselbrink
Author: Tori Ritchie
The chops don't need to marinate long to take on great herby flavor.
Author: Maria Helm Sinskey
Author: Suzanne Tracht
The low oven temp and long bake time allow these nuts to take on rich flavor without burning.
Author: Natalie Chanin & Butch Anthony
Author: Lorna Sass