Better Than Takeout

Much healthier and tastier than the standard fried-rice neighborhood restaurants can deliver.

In Midtown New York City, the Kwik Meal cart serves amazing $7 lamb-over-rice. Here, F&W's version.

Cashews contain oleic acid, the same monounsaturated fat that makes olive oil so heart-healthy.

Ground pork is cheaper than ground beef, and you can use any creamy or pungent cheese you have in the fridge if you don't have Camembert or Gorgonzola on hand.

Pepper Jack cheese looks innocent enough but adds a nice kick to these burritos. If you prefer a milder taste, use regular Jack instead.

You can use gyoza wrappers instead of making dumpling dough.

Stir-frying isn’t always fast—not when there’s too much chopping. But this tasty recipe from F&W’s Marcia Kiesel requires minimal prep.

The peppercorns and chiles give this dish a lot of heat best treated with a citrusy white ale.

A healthy alternative to takeout, these tacos feature black beans—rich in cholesterol-lowering fiber and loaded with protein—as well as lean pork tenderloin.

Fontina, Roquefort, and Parmesan are fantastic companions to the pimientos and sweet golden onions.

To make preparation even easier, feel free to use any fresh bread you have in place of the buns.

Joanne Chang likes having fun with the fortunes she puts inside these large cookies, like "Give the chef a big kiss." Shaping the tuiles while they're hot can be tricky, so consider using cotton gloves.

Instead of using standard egg roll wrappers, Wu bundles the filling in egg “crêpes,” then dips them in batter before frying.