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Stir-Frying

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For this singular stir-fry, chef Jerry Traunfeld combines sweet shrimp with salty bacon, then adds hot chiles, vermou...

Mai Pham gives a twist to this Thai street-food staple by adding bok choy and replacing the usual pork, chicken or be...

At school in Vietnam, Charles Phan and his classmates would buy these chewy rice-paper rolls, filled with crunchy jic...

At his San Francisco restaurant, the Slanted Door, Charles Phan stir-fries green beans and meaty mushrooms in peanut ...

Charles Phan has firm opinions about the right and wrong way to stir-fry. "A wok isn't like a salad bowl with...

Charles Phan prefers tender baby bok choy but if you can only find mature heads, separate the leaves from the stems, ...

In ancient Japan, farmers often used a plow (suki) for grilling (yaki) meat. Thus, sukiyaki was born. In her riff on ...

Corinne Trang, author of Essentials of Asian Cuisine, offers this pungent, garlicky take on the Chinese dish of tofu ...

The menu at Tian Di Yi Jia, a two-year-old Beijing restaurant that specializes in imperial cuisine, depends on extrao...

According to Sai Viswanath, this classic southern Indian dish—spicy with chile peppers and aromatic with ginger ...

There are two kinds of rice in this luxurious chicken stir-fry: fragrant jasmine rice and oval Korean rice cakes, whi...

Making this one-dish meal is even faster than waiting for the Chinese food to arrive—and it's a brilliant use of pack...

Suvir Saran grew up in Delhi, in northern India, but he clearly appreciates the vegetarian cooking of Kerala, the sta...

Convenience-store wasabi-coated peas, a fiery, crunchy snack, inspired this vibrant summer dish from David Chang. Cha...

Chef Way For this stir-fry, Shawn McClain combines homemade chicken stock, Chinese fermented black beans and peanut o...

Chef Way To create the soba noodle cakes that accompany his sautéed bass, Shawn McClain presses cooked and chill...

Annabel Langbein often travels to Hong Kong to meet with the printers who work on her cookbooks. At a Cantonese resta...

In China, ba (eight) is a lucky number because it sounds like the word fa, which means "to become wealthy." F...

Chef Daniel Martinez uses Japanese bread crumbs, called panko, for almost everything he breads at Portland's new ...

Chicago shoppers are in luck: Takashi Yagihashi (an F&W Best New Chef 2000) has a Japanese-style noodle shop in t...

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Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.