Author: Dawn Perry
Put this filling in moo shu shells or flour tortillas. It tastes just as good as your favorite Chinese restaurant. If you have an Asian market nearby, you can buy the moo shu shells and the thinly sliced...
Author: NENNNY
Author: Andrea Reusing
Want to become 1,000 percent more efficient in the kitchen? Take a cue from restaurant chefs and set up all of your mise en place-that would be your ingredients, sliced and measured out-before you start...
Author: Andy Baraghani
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
If you're looking for a tasty dish to go with just about anything, this is it. This easy pepper medley is a snap to sautee on the stove top.
Author: Plain ole Bob
Author: Bon Appétit Test Kitchen
Author: Grace Young
Quick and easy, using frozen pre-chopped veggies, frozen shrimp, and an easy sauce. Serve over rice or with noodles and enjoy
Author: damialyon
This garbanzo bean and veggie stir-fry is great because you can add as many or as few ingredients as you like.
Author: JDS
Author: Lesley Porcelli
Author: Molly Stevens
Author: Grace Young
Author: Melissa Roberts
Author: Mark Bittman
Author: Meryl Rothstein
Author: Grace Young
Author: Deborah Madison
Author: Mary Kate Tate
Leftover Chipotle-Orange Pork gets fried to an irresistible crisp in this quick, gingery green bean and cabbage stir-fry.
Author: Anna Stockwell
Author: Katie Sullivan Morford
Chicken marinated in mandarin orange juice adds a sweet flavor to garlicky peanut butter-glazed udon noodles and stir-fried vegetables. Kids love it and have no idea they are eating all those veggies.
Author: FrackFamily5 CA->CT
This is a good idea for a high-protein recipe if you are vegan. I hope you enjoy it! You can serve this dish with rice or pasta instead of couscous.
Author: Valeria Pinzon Rivera
We jump on asparagus the second we see it at the market this time of year, but green beans, snap peas, or any other crisp green spring vegetable would also be great here.
Author: Deb Perelman
Author: Dorothy Lee
Author: Susan Bishop-Sauter