Braised Oxtails with Star Anise and Chinese GreensNoel Barnhurst
What to drink: D'Arenberg 2004 The Footbolt Shiraz from South Australia ($19), with lovely cocoa and blackberry notes that go well with Chinese flavors.
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
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.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!