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  • How-To

    Shaken or Stirred?

    A New York City mixologist gives us the lowdown on the proper way to prepare classic cocktails.

  • Recipe

    Orange Chicken with Scallions

    Make sure to get all of your slicing and dicing done first, because once you start cooking, things move quickly when making this stir-fry, which isn’t overly sweet, but just…

  • How-To

    Stir risotto often for creamy results

    Although risotto is surprisingly easy to make—it takes only about 20 minutes to cook—it does demand a watchful eye and patient stirring. The stirring ensures that the rice cooks evenly…

  • How-To

    An easy way to peel a lot of garlic

    One of the most cumbersome tasks of cooking with garlic is extracting the cloves from their tough, dried skins. Here's a quick trick: Separate a head of garlic into individual…

  • Article

    Getting to Know Asian Vegetables

    You see them at the market, you eat them in restaurants—now here are some tempting ways to cook them

  • Recipe

    Mushroom Stir-Fry with Onions & Tomatoes

    If you can find fenugreek leaves, by all means, use them—their bitterness nicely counters the sweetness of the caramelized onions. This would be lovely with steak or chicken.

  • Recipe

    Green Bean Stir-Fry with Shredded Coconut

    Instead of green beans, you could make this with another vegetable cut into bite-size pieces—try zucchini or cabbage, two of my favorites.

  • Recipe

    Stir-Fried Cauliflower with Green Peas & Ginger

    Freshly ground coriander seeds have a beautiful citrusy essence and really make a difference in this dish. Grind the whole seeds in a spice grinder or mortar and pestle right…

  • Recipe

    Quick Shrimp Pad Thai

    The method in this tasty pad thai is dead simple. You don't need a super high-powered wok burner; you don't even need a wok. And even though Thai noodle dishes…

  • How-To

    Rice Noodle Stir-Fries

    They’re quick, they’re filling, and they give a big thrill with surprisingly little effort

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