I tend to gravitate towards dishes on menus that you don't find often. I like when I taste something I haven’t had before, or when a chef presents a dish in a unique and novel way. So when I saw the ...

1. Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add 2 tablespoons of the vegetable oil and swirl to coat the bottom. Add the shallot, ...

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Rice and mashed potatoes rarely make it to leftover status at my house. No matter how much I cook, we seems to always eat it all or leave such a paltry amount there isn't enough to follow a recipe ...

This story comes from the Institute of Culinary Education, which has campuses in New York City and Los Angeles, as well as online programs. Lunar New Year is celebrated with a variety of flavorful, ...

Vegetarians wouldn’t stay vegetarians long if salads were all that were on the table. Reed Faitak, who helms the kitchen at Austin Daily Press, is one of those creative cooks who conjures up meat-free ...

I often crave the chewy texture of rice cakes, also known as nian gao in Mandarin. You can find fresh rice cakes in Chinese or Korean grocery stores, usually in the refrigerated section near the fresh ...

Chao nian gao is a Chinese dish from Shanghai that at its core is stir-fried rice cakes (made with glutinous rice flour) and cabbage, typically eaten during the Lunar New Year because it’s supposed to ...