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John Shields of Town House in the small town of Chilhowie, Virginia, composed this dish from ingredients he picked up...
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...
From his Pepto-pink truck, Joe Kim of the Flying Pig sells French-Asian tacos and sliders all around L.A., playfully ...
You can use gyoza wrappers instead of making dumpling dough. More Recipe Tips from F&W Editors
In this creative remix of a classic Caesar, Melissa Rubel Jacobson pan-fries tofu cubes until they become crisp and c...
Melissa Rubel Jacobson makes her faux beignets with firm tofu instead of dough; coated with cornstarch and fried, the...
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...
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