Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Here, Prerna Singh of Indian Simmer conjures her ...

The selection of rice vinegars in an Asian market is astonishing. There are three basic types--red, white and black. The black vinegar called for in this recipe is similar to balsamic vinegar. It’s ...

1. In a microwave-safe bowl, cover the shiitake with water and microwave at high power for 2 minutes. Let stand until plump, about 10 minutes. Drain, rinse and pat dry. Thinly slice the mushrooms. 2.

We’re back! The internet’s most beloved series focused on “people arguing vehemently over food that they’ll never actually get to try” has returned from summer break! All your old friends are here: ...

Chicken lo mein is a stir-fried noodle dish made with soft egg noodles, chicken, vegetables, and a savory soy-based sauce. A ...

We're here for that wok hei. Seeking oodles of noodles? Then a stir-fry is just what you need. The key to stir-fried noodle success is to make sure you have all your ingredients chopped, prepared and ...

This stir-fried shacha lamb noodles combines tender lamb, spicy chiles, and fresh spinach in a rich, umami-packed shacha sauce. Topped with a crispy-edged fried egg and garnished with scallions, this ...

Char kway teow is a wok-fried noodle dish made with flat rice noodles, shrimp, eggs, bean sprouts, and soy-chili seasoning. Smoky, savory, and a Southeast Asian favorite. Ingredients: Flat rice ...

I am at the Granada Market, the neighborhood mom-and-pop grocery in West Los Angeles where I get my Japanese staples. The fish counter looks cheerful with roses and dahlias from the owner’s garden in ...