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You can use gyoza wrappers instead of making dumpling dough.  Tips from the F&W Test Kitchen

Chef Way Wolfgang Puck of Los Angeles's Spago makes his schnitzel by deep-frying cutlets of Kurobuta pork, a deeply m...

You can use gyoza wrappers instead of making dumpling dough.  More Recipe Tips from F&W Editors

From his Pepto-pink truck, Joe Kim of the Flying Pig sells French-Asian tacos and sliders all around L.A., playfully ...

Melissa Rubel Jacobson makes her faux beignets with firm tofu instead of dough; coated with cornstarch and fried, the...

In this creative remix of a classic Caesar, Melissa Rubel Jacobson pan-fries tofu cubes until they become crisp and c...

Serve these shells with Grilled T-Bone Tostadas with Spicy Radish Salad.

The ingenious topping of quick-fried cellophane noodles makes this eye-catching slaw irresistibly crunchy. Wendy Leon...

Wendy Leon gives this classic Chinese squid dish a fun twist by flavoring it with five-spice powder (typically a grou...

 Recipe Tips from F&W Editors

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