Soba, Japanese buckwheat noodles, are ideal for salads because they taste particularly great when served cold. Crunchy vegetables are highlighted here,...
Author: Hetty McKinnon
If you don't cook tofu often (or even if you do), this unfussy tofu dish is for you: There's no flour-dredging or shallow-frying, and no marinating at...
Author: Sarah Copeland
Tantanmen is the Japanese version of dan dan noodles, a Sichuan dish of noodles and pork bathed in a spicy sesame broth. Chinese or Japanese sesame pastes,...
Author: Hetty McKinnon
If you have bacon, eggs and a pack of ramen noodles in the pantry, this quick dinner (or breakfast or lunch) comes together in a snap. The strategy: Cook...
Author: Julia Moskin
Sometimes you want dinner to be cold. For those evenings, there's this make-ahead pork and rice noodle dish, offering a robust infusion of zing from garlic,...
Author: Sarah Copeland
While cold chile noodles are often seen as a side dish, here they act as the anchor of the entire meal. They are delicious on their own, and it would be...
Author: Alison Roman
A staple dish from the Shaanxi Province in China's central northwest, yo po mian literally means "oil sprinkled noodles." It's traditionally made with...
Author: Hetty McKinnon
The key to this heady noodle dish, adapted from "Vietnamese Food Any Day" (Ten Speed Press, 2019), is to build complexity by layering umami flavors in...
Author: Melissa Clark
Soba, Japanese buckwheat noodles, are ideal for salads because they taste particularly great when served cold. Crunchy vegetables are highlighted here,...
Author: Hetty McKinnon