It only takes 22 minutes to make classic savory beef lo mein at home.
Author: Rhoda Boone
Author: Kris Hoogerhyde
If using frozen cranberries, which are just as good for this recipe, don't bother thawing them first.
Author: Claire Saffitz
In Indonesia, the sourness in this soup would typically come from tamarind, which can be hard to find in the United States. A shot of lemon juice works well instead.
Author: Dede Wilson
A punchy, chile-spiked fish sauce vinaigrette works as both marinade and dressing for glass noodles and handfuls of basil and cucumber.
Author: Chris Morocco
Pairing earthy, hardy leafy greens with cooling coconut milk, a hot chile, and spices gives this side dish a full range of bitter, sweet, and tingling flavors.
Author: Andy Baraghani
Author: Kemp Minifie
Think of the cucumber as a crunchy and spicy relish that somehow makes fried fish even better.
Author: Sheryl Hurd-House
Author: Susan Bishop-Sauter
Author: Ian Knauer
Poaching peaches in ginger beer infuses them with sweet, spicy flavor. Layer the poached fruit with ice cream and top with more ginger beer for a fun new take on a classic float.
Author: Anna Stockwell
Author: Molly Stevens
No one in South Africa prepares chakalaka, a spicy vegetable relish, the same way. Serve the chakalaka with grilled meats or fish, stews, rice...anything.
Author: Hawa Hassan
Author: Duy Pham
No searing, no chopping, one baking dish. Just throw some chicken legs and aromatics in a roasting pan for fragrant fall-off-the-bone meat. After about an hour in the oven, the chicken becomes supple and...
Author: Chris Morocco
There's a time for a 20-ingredient, four-hour curry, and it's not 5 p.m. on Tuesday. This shortcut version yields a hearty crowd-pleaser.
Author: Shuai Wang
This spin on the frozen margarita adds a sweet-tart flavor with frozen raspberries and a hint of spiciness from fresh ginger.
Author: Matt Duckor
This winter cocktail is a cross between a Penicillin and a French 75. It's a bold, gingery-spicy cocktail for Scotch lovers.
Author: Fred Yarm
Author: Ian Knauer
Chef Lucas Sin of Junzi taught us this technique for fried rice in which every single grain is coated in egg yolk and fries up perfectly distinct and chewy. Sin uses the method as a blank canvas for mixing...
Author: Lucas Sin