Photo by Alex Lau
Build big flavor in a short amount of time by combining a few ready-made sauces.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This speedy dinner features a verdant take on chili crisp, with scallions, jalapeños, and roasted peanuts for crunch.
A bed of charred cabbage speckled with chopped giardiniera makes the perfect landing place of sweet Italian sausages and plenty of basil.
Juicy ground chicken and charred cabbage are the stars of this family-friendly meal.
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.
This crunchy, creamy salad has everything you want for a cookout.
With colorful radishes and jammy eggs, this is just as great for a holiday as it is for a casual spring lunch.
The first thing you should make with sweet summer corn.