Toss together chicken and salt in a large bowl; set aside. Heat oil in a wok or large cast iron skillet over medium. Add garlic and ginger; cook, stirring constantly, until fragrant, about 30 seconds.

Today I had some baby bok choy so I added it as well. So good! Ingredients: 2 teaspoons toasted sesame oil 1 tablespoon ...

Succulent, gently poached chicken, soothing soup, fragrant rice and a sparkly ginger-scallion sauce. What’s not to love?

In a handi heat mustard oil until it smokes and lower the heat or flame. Now saute the chopped onions until golden brown, ...

Chef Dipesh Shinde of Kanyakumari, one of New York City's top Indian restaurants, shared his steps for making the crunchiest ...

In the mid-1980s, I lived in the Republic of the Philippines and there I learned how to make the Filipino national dish, adobo. It was a staple cooked at least once a week by my daughter’s yaya, ...

At least not in roasted cauliflower soup, garlic bread, brussels sprouts Caesar salad and Eric Kim’s braised chicken with 20 (!) cloves of garlic. By Melissa Clark Eric Kim’s garlic-braised ...

In so many of our recipes, we effortlessly add tons of flavor thanks to the bold use of spices. For example, our vibrant ...

Turmeric is one of the most well-researched healing spices. It has been a staple in Indian and Southeast Asian cuisines for ...