Cooking recipes, Cooking Guides, Easy recipes
5.0 – 1 reviews • Shellfish Recipes The Chinese were in Vietnam for a long time and this is actually a dim sum dish. It’s awfully good, so we put it on the menu at my restaurant. Reprinted with permission from The Slanted Door by Charles Phan, copyright (c) 2014. Published by Ten Speed Press, a … Read more
4.0 – 3 reviews • Salad Recipes This Japanese salad is one of my favorite ways to use heirloom tomatoes from the greenmarket. If you can find it, shiso leaf will really bring out their sweetness. Level: Easy Total: 10 min Active: 10 min Yield: 4 servings Ingredients 1/4 cup dashi, stock made from kelp and … Read more
4.3 – 6 reviews • Egg Noodle Recipes Celebrity chef Andrew Zimmern’s recipe for sesame noodles comes straight from his travels in Southeast Asia. Soy sauce, rice vinegar, and peanut butter are only the beginning: Chef Zimmern encourages everyone to visit an Asian market for fresh Chinese egg noodles, Sichuan peppercorns, and toasted sesame paste (or … Read more
4.7 – 6 reviews • Rice Recipes Level: Easy Total: 35 min Active: 15 min Yield: 3 to 4 servings Ingredients 1 pound boneless, skinless chicken thighs, each cut into 8 pieces 1/4 cup plus 2 tablespoons sake 2 tablespoons cornstarch 1 cup short-grain rice 1 medium yellow onion 1/4 teaspoon instant dashi (available at Asian … Read more
5.0 – 4 reviews • Fish This snapper is elegant, luscious, yet simple to prepare thanks to the miso butter, which caramelizes into an umami-rich pan sauce. Served with a bright herb salad, it’s a dish that’s both refreshing and melt-in-your-mouth. Level: Easy Total: 25 min Active: 15 min Yield: 2 servings Ingredients 2 fillets red … Read more
4.0 – 1 reviews • Egg Recipes Perfect as a unique, spicy breakfast or a savory snack, this kimchi stew-inspired scramble combines kimchi and soft tofu with eggs. Here, Chef Michael Lewis piles it on buttery, skillet-toasted rustic bread, but you could just as easily serve it atop steamed white rice. Level: Easy Total: 15 min … Read more
4.6 – 8 reviews • Cucumber These spicy, refreshing cucumbers are a traditional Korean “banchan,” or side dish. Danji chef Hooni Kim brines cucumbers in salt before marinating them in Korean red pepper flakes, sugar, and rice vinegar. (Note: Plan ahead for a day of marination.) Level: Easy Total: 8 hr 50 min Active: 30 min … Read more
5.0 – 2 reviews • Fried Chicken Chef Michael Solomonov fries his famous chicken Korean-style! That means it’s thinly battered, then fried twice for an extra-crunchy crust with very juicy meat. (Note: The double-frying method also means the the first fry can happen up to a day in advance before serving.) Level: Intermediate Total: 5 hr … Read more
4.4 – 16 reviews • Chicken Wing Chef Michael Solomonov fries up his chicken Korean-style at his restaurant, Federal Donuts. The wings are cured ahead of time for deep flavor, dunked in a thin cornstarch batter, then fried twice for a super crispy, tempura-like crunch. Level: Intermediate Total: 5 hr 20 min Active: 35 min Yield: … Read more
4.0 – 1 reviews • Beef This dish is very similar to marinated beef you’d see at a Korean barbeque restaurant. The marinade is in fact similar enough that it’d be wonderful for bulgogi (buy thinly sliced beef, often chuck) or for galbi (buy “flanken-style” or “LA style” short ribs). But this is a slightly older … Read more