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Andrew Zimmern’s Kitchen Adventures Ring in the Year of the Snake with these superb dumplings. The recipe is much eas...

Most Chinese-takeout sweet-and-sour sauces are bright red, gluey and sugary. Grace Parisi’s version is light as well ...

This reimagined Caesar salad substitutes kale for romaine, rye bread for the croutons and tofu for raw egg in the gar...

Shiitake mushrooms add heft to this lo mein, but feel free to add shredded chicken to make the dish even more substan...

These tangy pickled cucumbers from chef Erik Bruner-Yang have the perfect balance of tart (citrus juice and rice vine...

This flavorful stock from chef Michael White is a great substitute for vegetable stock in any dish that includes mush...

Scott Boggs serves this salad with the rich, salty Toussaint cheese but it is equally delicious with Parmigiano-Reggi...

Andrew Zimmern’s Kitchen Adventures My childhood summers were spent on the South Fork of Long Island, New York, where...

At Hong Kong’s Yardbird, the cooks don’t just cut up chicken thighs to skewer for yakitori: They separate the meat in...

This fantastic salad combines cucumbers with two types of miso, toasted sesame and pine nuts. Be sure to use firm and...

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