When January spending tightens, these Chinese recipes keep the takeout feeling alive without leaving home. It’s about comfort, familiarity, and making staying in feel like the better choice.The post 9 ...

I grew up eating a lot of seafood at home and in Chinese restaurants, and my favorite dishes were usually the simplest - the ones that involved just a hot wok and a handful of ginger, scallions, and ...

Cooking with wet shrimp will turn your stir-fry into a salty, wet braise. Lastly, shrimp will turn from tender and toothsome to overcooked rubbery balls in mere seconds. As soon as they begin to turn ...

Jeffrey Pang writes of being asked once to make honey-walnut shrimp for a company potluck: "The only problem was, we never had the dish growing up in Hong Kong. It exists, but it's nowhere as popular ...

Who doesn’t love the ease of takeout—no cooking, just enjoying your favorite dishes! But why splurge on pricey takeout when you can recreate those classics at home? Quick recipes like steak stir fry, ...

One of the cooking terms that gets thrown around a lot these days is "velveting," which is a preparation technique used for meat as well as for shrimp and other types of seafood. Many people ...