Impress the in-laws, neighbors or any other dinner guests with this pretty dish. It's a slow-cooker chicken recipe that actually looks and tastes like it was oven-roasted. To save time, prep the vegetables a day ahead or in the morning, and then refrigerate until ready to brown the meat and start the slow cooker.
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This comforting dish combines tender beef and mushrooms in a creamy sauce and is served over hot noodles.
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The bold taste of black bean-garlic sauce mellows into a rich and warming glaze in this fast Asian-style dish.
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Mixed frozen vegetables make this fried rice recipe quick, easy and economical. If you don't have leftover cooked rice on hand, be sure to thoroughly cool your rice before adding it to the wok—if it's too warm, it creates too much steam and sticks to the wok. To quickly cool warm rice, spread out on a large baking sheet and refrigerate while you prep the rest of your ingredients, about 15 minutes.
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To recreate this beloved dish, we've reduced the fat content by not frying the chicken and cut the sodium by using reduced-sodium soy sauce. Serve with steamed baby bok choy or sautéed spinach and steamed brown rice.
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Making tofu tastier can be as simple as tossing it in a knockout sauce like this Sichuan-inspired peanut dressing. To make this cucumber salad recipe a meal, add rice noodles and double the dressing. Serve with an extra drizzle of sesame oil and sliced scallions.
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This dish was inspired by Chinese Dan Dan noodles—ground pork and noodles in a spicy broth. We use ground turkey and omit the traditional Sichuan peppercorns for convenience, but add hot sesame oil. Use toasted sesame oil instead if you want mild noodles.
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This dish was inspired by Chinese Dan Dan noodles—ground pork and noodles in a spicy broth. We use ground turkey and omit the traditional Sichuan peppercorns for convenience, but add hot sesame oil. Use toasted sesame oil instead if you want mild noodles.
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We've adapted this hot pot-style dish for your slow cooker. Pork shoulder becomes meltingly tender during the slow braise, and ginger, garlic, star anise and cinnamon make for a beautifully flavored and aromatic broth. Serve over noodles or brown rice, with stir-fried napa cabbage.
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Mixed frozen vegetables make this fried rice recipe quick, easy and economical. If you don't have leftover cooked rice on hand, be sure to thoroughly cool your rice before adding it to the wok—if it's too warm, it creates too much steam and sticks to the wok. To quickly cool warm rice, spread out on a large baking sheet and refrigerate while you prep the rest of your ingredients, about 15 minutes.
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