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Thai-Style Grilled Chicken (Gai Yang)

Serious Eats J. Kenji López-Alt 1 comment

Thai-style grilled chicken coated in a marinade flavored with cilantro, white pepper, and fish sauce is one of the tastiest things you'll ever pull off of your grill. There's a reason you can't walk more than a few blocks in Bangkok without catching a whiff of its intense aroma. Here's how to make it in your own backyard. More

Stir-Fried Cod With Yellow Squash and Asparagus

Serious Eats Shao Z. Post a comment

This quick and simple stir-fry features cod that's been water-velveted—an easy technique that guarantees tender, silky meat. Light, delicate and full of gently cooked vegetables, it's a perfect dish in a multi-course meat-heavy menu. More

Chinese Velveting 101: Stir-Fried Chicken With Mushrooms and Oyster Sauce

Shao Z. 9 comments

This quick and simple stir-fry features both fresh and dried mushrooms for maximum flavor and texture, and chicken that's been water-velveted—an easy technique that guarantees tender, silky meat. More

Stir-Fried Chicken With Mushrooms and Oyster Sauce

Serious Eats Shao Z. 5 comments

This quick and simple stir-fry features both fresh and dried mushrooms for maximum flavor and texture, and chicken that's been water-velveted—an easy technique that guarantees tender, silky meat. More

Chinese Velveting 101: Stir-Fried Sweet and Sour Pork

Shao Z. 3 comments

This easy stir-fry of pork with vegetables and sweet-and-sour sauce uses a great, hassle-free water-velveting technique for tender, silky strips of meat. More

Stir-Fried Sweet and Sour Pork

Serious Eats Shao Z. Post a comment

This easy stir-fry of pork with vegetables and sweet-and-sour sauce uses a great, hassle-free water-velveting technique for tender, silky strips of meat. More

The Food Lab Turbo: Forget the Flank, Skirt Steak is the King of Stir Fries!

The Food Lab J. Kenji López-Alt 21 comments

Why is it that nearly all recipes for stir-fried beef call for flank steak? I've been following the advice for years, but have never been truly satisfied with the end results. Sure, flank steak is pretty meaty, absorbs marinades well, and can come out tender. But may I propose an alternative? Skip the flank and go for the skirt. More

Stir-Fried Beef with Snap Peas and Oyster Sauce

Serious Eats J. Kenji López-Alt 3 comments

Intensely beefy and buttery skirt steak is the star of this quick stir-fry, featuring sweet snap peas tossed in oyster sauce. More

Chinese Velveting 101: An Introduction to Water-Velveting

Shao Z. 19 comments

Velveting meat is a common practice in Chinese stir-fries: By marinating strips of meat with egg white and cornstarch, then dipping then in a hot oil bath before finally stir-frying them, the meat develops a texture that is tender, silky, and smooth. But the hot oil bath is cumbersome for home cooks. Here's how to do it with water instead at home, with just-as-good results. More

Slow-Cooked Korean Short Ribs With Green Onion and Pear

Sunday Supper Jennifer Olvera 2 comments

Braised short ribs are one of the most comforting of comfort foods, but they're not exactly summer fare. By borrowing some tricks from Korean cooking—such as flavoring them with a kalbi-style sauce and topping them with refreshing green onion and pear—this version transforms them into a warm-weather-friendly main course. More

Slow-Cooked Korean Short Ribs With Green Onion and Pear

Serious Eats Jennifer Olvera 5 comments

Braised short ribs are one of the most comforting of comfort foods, but they're not exactly summer fare. By borrowing some tricks from Korean cooking—such as flavoring them with a kalbi-style sauce and topping them with refreshing green onion and pear—this version transforms them into a warm-weather-friendly main course. More

Stir-Fried Tripe With Pickled Mustard Greens and Fermented Black Beans

Serious Eats Shao Z. Post a comment

This dish, from the Hakka Chinese community, is an offal lover's dream: snappy omasum (bible) tripe stir-fried with tart mustard greens, fermented black beans, and red chilies. More

Ideas in Food vs. Linguine alle Vongole: Part 2

Ideas in Food 11 comments

Inspired by linguine with clam sauce, this recipe radically reinvents the dish. Incorporating Korean flavors like gochujang (chili paste) and kim chi, replacing the pasta with chewy Korean rice cakes, and adding a flavorful fried onion-and-garlic topping, the result is a complex, layered, and satisfying meal. More

Korean Clam Sauce

Serious Eats Ideas in Food 1 comment

This rich, complex clam sauce was inspired by linguine with clam sauce. Here it's infused with fried alliums, nori, and Korean flavors like gochujang chili paste. It was created to be served with smoked Korean rice cakes, but can also be served on pasta or rice. More

Smoked Rice Cakes with Korean Clam Sauce

Serious Eats Ideas in Food Post a comment

Inspired by linguine with clam sauce, this recipe radically reinvents the dish. Incorporating Korean flavors like gochujang (chili paste) and kim chi, replacing the pasta with chewy Korean rice cakes, and adding a flavorful fried onion-and-garlic topping, the result is a complex, layered, and satisfying meal. More

Chinese Aromatics 101: Stir-Fried Shrimp With Eggs and Chinese Chives

Shao Z. 9 comments

This quick-to-cook stir-fry of eggs with shrimp, Chinese chives, garlic, and ginger is popular among Cantonese home cooks for both its ease and wonderful flavor. It's a good example of the mild aromatic flavor base common to Cantonese cooking, here with Chinese chives in place of the more common scallions. More

Stir-Fried Shrimp With Eggs and Chinese Chives

Serious Eats Shao Z. Post a comment

This quick-to-cook stir-fry of eggs with shrimp, Chinese chives, garlic, and ginger is popular among Cantonese home cooks for both its ease and wonderful flavor. It can be made with or without the shrimp, or with sliced roast pork in place of the shrimp. More

Ideas in Food vs. Linguine alle Vongole: Part 1

Ideas in Food 17 comments

Inspired by the classic Italian pasta dish linguine with clam sauce, the Ideas in Food duo radically reinvents the dish with cryo-shucked clams (don't worry, just a regular freezer is required), Korean chili paste-infused ghee, a rich clam sauce, and smoked rice cakes. This first part kicks the recipe off with all the components you can prep a day in advance. Stay tuned for the full recipe tomorrow. More

Smoked Korean Rice Cakes

Serious Eats Ideas in Food 2 comments

Korean rice cakes are wonderfully chewy, and their subtle flavor is the perfect foil to strong, rich sauces. But that doesn't mean they can't have their own flavor too. Here, the rice cakes are quickly smoked using a makeshift stovetop smoking rig that requires no special equipment beyond a couple of disposable aluminum roasting pans and some wood shavings. More

Chinese Aromatics 101: The Mild and Aromatic Ginger, Scallion, and Garlic Flavor Base

Shao Z. Post a comment

Does China have an aromatic-vegetable equivalent to French mirepoix? Not exactly, but there are some general categories that are helpful in understanding how Chinese flavor bases work. In the second part of this series, we take a closer look at one of them: The more mild ginger, garlic, and scallion flavor base of Guangdong province's famed Cantonese cooking. More

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