Stir-fried rice noodles with shrimp, pork, and vegetables.
Light seasoning helps fried rice shine.
The best bowl of ramen you've ever made.
You have to try to mess up this easy method of cooking a steak.
Bring a taste of New York City anywhere with this simple recipe for the all-American slice.
Never overcook your salmon again.
Red beans and rice are good right away, but they're even better the next day.
This chili brings together a rich, complex chili flavor; a robust beefy character; and creamy, tender beans that stay intact.
An easy, pull-apart-tender, extra-porky roast.
Thick, hearty, loaded with flavor, and entirely customizable.
When done properly, ribs cooked sous vide are every bit as good as traditional barbecue, if not better.
Sous vide is the key to consistently moist brisket with a smoky bark.
A classic one-pot Japanese chicken dish.
Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work.
This quick green chili made with tomatillos is packed with tender chicken thighs in an umami-rich sauce that's still plenty bright.
You don't need an earthen pit to make this.
After dozens of pounds of stewed beef and scores of experiments, we've got the recipe for the ultimate beef stew.
Indonesia's take on fried rice gets a sweet-savory profile from kecap manis and a big hit of umami from shrimp paste.
Easy to make, fresh pasta is worth the effort.
Flavorful grilled steak fajitas served with sizzled peppers and onions.
Oven-cooked pulled pork that will please even the purists.