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Takeout-Style Kung Pao Chicken (Diced Chicken With Peppers and Peanuts)

Serious Eats J. Kenji López-Alt 1 comment

As much as I now love real-deal Sichuan kung-pao chicken, my absolute favorite Chinese dish as a kid was this mildly spiced Americanized version—and to be honest, I still love it today. Just because it's a Chinese-American standard, complete with slightly-gloppy-sauce and mild heat doesn't make diced chicken with peppers and peanuts any less delicious. Here's how to make it at home. More

Stir-Fried Lo Mein With Charred Cabbage, Shiitake, and Chives

Serious Eats J. Kenji López-Alt 11 comments

Quick and easy stir-fried lo mein noodles with cabbage charred until sweet, sauteed mushrooms, and Chinese chives in a light sauce. More

Easy Fingerling Potato Salad with Creamy Dill Dressing

Serious Eats J. Kenji López-Alt 3 comments

The key to the deeply-seasoned potatoes in this tangy and creamy salad is to cook them in water seasoned with salt and vinegar. A dressing flavored with olive oil, sour cream, and dill binds it together. More

Quick Barbecue Beans

Serious Eats Joshua Bousel 2 comments

Great barbecue beans don't need to take half a day to make—using canned beans with a sauce built from scratch delivers a lot of the depth associated with more time-intensive recipes. Great barbecue beans don't need to take half a day to make—using canned beans with a sauce built from scratch delivers a lot of the depth associated with more time-intensive recipes. More

Grilled Trevisano or Radicchio With Gorgonzola, Olive Oil, and Saba

Serious Eats J. Kenji López-Alt 1 comment

Radicchio, a hearty bitter lettuce, becomes remarkably sweet and succulent when charred over a live fire. Served with a drizzle of good olive oil and saba—a sweet wine-based condiment—along with a sprinkle of gorgonzola cheese, it's the best vegetable you've never grilled. More

Shanghai Baby Bok Choy With Black Bean Sauce

Serious Eats Shao Z. Post a comment

Crunchy and tender baby bok choy goes for a spin with a punchy sauce made with lots of garlic and fermented black beans. It's a flavor-packed stir-fry with minimal prep and all the flavor, minus the gloppy sauce. More

Pan-Fried Whitefish With Corn, Avocado, Lime and Basil Relish

Serious Eats Jennifer Olvera 3 comments

Pan-fried whitefish is the perfect blank canvas for a medley of fresh and bright summer flavors: sweet corn, red onion, avocado, tomatoes, and basil, all tossed in a bright lime vinaigrette. The resulting dish—quick and easy to prepare—is full of flavor and color, texture and tang. More

The Best Egg Salad

Serious Eats J. Kenji López-Alt 28 comments

Perfect is a word that I throw around a lot, and it's always with the understanding that it's a goal that can be strived for but never achieved. This particular recipe for egg salad is about as close to perfect as I've ever had. It's not fancy, there are no special ingredients, but it's well balanced, with bright, fresh flavors and a texture that spans from rich and creamy to crisp and crunchy. More

Sautéed Soft-Shell Crab Sandwiches With Pickled Vegetables, Cilantro, and Ginger-Chili Mayo

Serious Eats Daniel Gritzer Post a comment

Inspired by both the Cantonese dish of crabs sautéed with scallions and ginger, and Vietnamese banh mi, these oversized soft-shell crab sandwiches feature lightly toasted soft baguettes packed with three crisp sautéed soft-shell crabs each, along with ginger-chili mayo, quick-pickled carrots and cucumbers, fresh scallions, and cilantro. More

Whole-Wheat Linguine With Pancetta, Peas, Corn, and Mint

Serious Eats Yasmin Fahr 3 comments

Taking advantage of late spring and early summer produce, this easy one-pot pasta combines crispy bites of pancetta with peas, corn, and mint for a refreshing and filling weeknight meal. With minimal prep work, this tasty dish can be on the table in less than 30 minutes. More

Spinach and Red Shen Choy in Garlicky Broth

Serious Eats Shao Z. Post a comment

Tender baby spinach and red shen choy are briefly simmered just until wilted, then served very simply in a broth flavored with lightly browned garlic. I can't think of an easier way to put a delicious side dish on the table. More

Best Quick and Easy Strawberry Shortcakes

Serious Eats Carrie Vasios Mullins 12 comments

How do you make the world's fastest strawberry shortcakes without sacrificing flavor or quality? Super-easy cream biscuits are the key to this summer dessert that comes together in 25 minutes or less. More

One-Skillet Crispy Salmon with Mustardy Lentils

Serious Eats Kerry Saretsky 9 comments

Salmon and lentils is to France what peas and carrots is to the States: an absolutely classic pairing. In this simple, satisfying one-pot dinner that plays off the famous couple, crispy salmon is served in a broth of lentils flavored with caramelized shallots and mustard. More

Stir-Fried Beef With Kale and Frisée in Black Bean Sauce

Serious Eats Shao Z. 5 comments

This dish, which is made up of equal parts beef and greens in a light but flavor-packed black bean sauce with garlic doesn't quite qualify as a side dish, and seeing as I'm using a mixture of kale and frisée—two decidedly Western greens—it doesn't quite qualify as "Chinese greens" either. But the basic techniques I use in ut—just a quick stir-fry with no blanching—is a method that works with any kind of hearty green leafy vegetable, whether it's Chinese or not. More

Easy Butter Paneer With Spinach

Serious Eats Max Falkowitz 16 comments

Paneer makhani, or butter paneer, is a staple in America's Indian restaurants for a reason: it's hard to beat chunks of fresh cheese in a creamy, buttery tomato sauce. It's also drop-dead simple to make at home. More

Stir-Fried Choy Sum With Minced Garlic

Serious Eats Shao Z. 3 comments

Stir-frying in a light sauce flavored with a little soy sauce and a lot of garlic is my go-to method for cooking Asian greens. Quick, simple, and flavorful, it's really hard to go wrong, no matter which greens you decide to cook. More

Stir-Fried Sliced Pork With Yellow Chives

Serious Eats J. Kenji López-Alt 4 comments

Thin, tender strips of lean marinated pork are tossed with Chinese chives and yellow chives in a light coating of soy sauce and Shaoxing wine seasoned with white pepper. This is a quick and easy dish that goes from fridge to table in about 30 minutes. More

Spaghetti With Chicken and Bell Pepper in Sherry Lemon-Cream Sauce

Serious Eats Jennifer Olvera 5 comments

A simple dish of pasta tossed in a creamy, lemony, sherry sauce, with sweet red peppers and gently poached chicken. More

Sloppy Chori-Joes (Chorizo Sloppy Joes)

Serious Eats J. Kenji López-Alt 2 comments

Spicy chorizo sautéd with avocado and poblano peppers makes for a flavor-packed, adult-friendly upgrade to standard sloppy joes while still maintaining the sweet and savory quality that makes the originals so darn delicious. Once you've got the chorizo on hand, this recipe comes together in under 30 minutes. More

Crispy Pan-Fried Noodle Cakes With Seafood

Serious Eats Shao Z. 3 comments

Crispy and a little saucy, egg noodles pan-fried until they form a crispy-on-the-outside, tender-in-the-middle cake is a classic Hong Kong and Guangzhou dish. A nest of egg noodles are fried in a wok until golden brown and topped with a combination of stir-fried meat, seafood, or vegetables. Here's how to make my favorite version, topped with seafood in a light gravy. More

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