Stir-Frying

With the addition of unsweetened coconut milk, this dish is like an Asian version of creamed spinach. Slideshow: De...

These quick, easy Chinese noodles are deliciously savory and chewy, with a bit of heat. Fresh linguine is a great sub...

This lightly sweet, tropical stir-fry has hints of cumin, chile and ginger, but the really vibrant flavor comes from ...

At her restaurant, Asha Gomez tops a cabbage stir-fry with fresh coconut, a Keralan staple. Home cooks can substitut...

“The key to great fried rice is starting with cooked rice that’s had time to cool and dry out, so it stays firm in th...

Northern Thai street-food vendors usually make this dish with beef, but Johnny Monis opts for goat because it’s a gre...

“I was a student in Beijing during World War II,” says chef Cecilia Chiang. “To flee occupied China, I walked with my...

Trying to create an alternative to Heinz and Hunt’s, two Brown University undergrads created Sir Kensington’s, a smal...

Many cultures use meat as a flavoring instead of as the main ingredient. Here, ground bison adds substance and richne...

Midtown Lunch's Zach Brooks adores this sweet-spicy Chinese-American restaurant staple. The version here is light...

Plus: F&W's Pork Cooking Guide

This is a great, fast version of American-style pad thai, with an appealing combination of sweet, sour and spicy flav...

Steak and french fries are a classic combination. For their classic dish lomo saltado, Peruvians toss the two togethe...

Large nonstick skillets that can create a sear are ideal for stir-fries. For this recipe, F&W's Grace Parisi crea...

In Korea, cooks typically create stir-fries with just one kind of vegetable—lotus root, say, or potatoes. David ...