Vietnamese Shaking Beef (Bò Lúc Lắc)
There’s generally not much beef in Vietnamese diets but this recipe is a classic.
Bac Ha Shrimp Cooked In Ginger
The Vietnamese prefer to leave the shell on the shrimp because, they say, it keeps the shrimp moist. Americans prefer peeled shrimp because it’s less of a hassle to eat. Choose whichever method suits you.
Szechuan Chicken
Szechuan Chicken is tasty and quick to prepare. A little chopping, a quick stir fry, and it’s ready to eat.
Summer Gazpacho
One of the great pleasures of late summer is finding ripe tomatoes in the farmers' market. Remarkably, they actually taste like tomatoes, unlike those round red things that are shipped from a hothouse to the supermarket and are bred to travel, not to taste good.
And one of the best things to make with these precious tomatoes is fresh gazpacho.
Dry-Brined Roast Chicken
Forget about cooking a turkey for Thanksgiving. Let’s face it, it’s a big old boring bird that is dried breast meat drowned in gravy. A chicken is a better choice and far more manageable and tastier. Your best option: try brining it for an extra tasty bird.
Linguine With Clams and Mussel
One of the easiest and most delicious pasta dishes is made with clams and mussels. This takes no time at all (less than 20 minutes) and is pretty hard to mess up. (Just don’t overcook the seafood.)
Breaded Chicken With Market Tomatoes
When it’s tomato season it’s time to go to your local farmers market and buy fresh vine ripened tomatoes.
Bac Ha Ginger Chicken
There are a zillion Chinese stir-fries. I've been trying to perfect a few favorites for weekday meals.
Chicken Pho
There's nothing more classic in Vietnamese cuisine than Pho. (No it's not pronounced "fo" but closer to "furr" or "faa".)
Dragon Chicken
There’s something about this preparation that elevates it from the usual Chinese chicken stir fry.
Kung Pao Chicken
I went to a cooking class a few years ago in Beijing called Sesame Kitchen that was located in a tiny kitchen deep in one of the authentic hutongs in the city.