Chinese home cooking is full of vegetarian fare that requires a quick toss in a hot wok, just like this sweet, savory, and slightly tart cabbage stir-fry. Green cabbage retains its crunch, while earthy black vinegar—a must-get for this recipe and a pantry all-star for those who love Chinese cooking—does the heavy lifting for flavor. … Read more
Tossed in a verdant sauce that recalls green goddess dressing, this striking herby spin on potato salad will have long-time skeptics reconsidering their stance. Tender herbs get blitzed into zingy sour cream and luscious mayo, with both lemon zest and juice to keep everything bright. The skins are left on the potatoes for texture. Feel … Read more
This ginger-scallion sauce uses jarred pickled ginger (gari) in place of fresh for a brighter spin on the good-on-everything staple. Usually served in a twisted heap alongside a platter of sushi, gari is meant to cleanse the palate between bites of fish and rice. It’s that same refreshing quality that works so well in this … Read more
Picking a perfectly ripe summer melon is like folding a fitted sheet—forever a struggle. Here’s a salad that can save even the most mediocre specimen. A simple combination of sharp shallot and hot green chile generously dressed with lemon, olive oil, and salt will transform that subpar fruit into something juicy and joy-inducing. Salty crumbles … Read more
Don’t let the grocery store fool you—asparagus has a season (and it’s not the middle of August). Spring is prime time for these green stalks, when they’re at their bright, perky, taut-skinned best. If you’re grilling, roasting, or steaming asparagus, or otherwise planning to serve them whole, look for thick spears. The ratio of fiber … Read more
You may have ordered haemul pajeon (seafood scallion pancakes) as an appetizer at a Korean restaurant before. The classic anju, or Korean drinking food, is often enjoyed with makgeolli (rice beer) and popular for two very good reasons: its golden, crispy edges and the kicky dipping sauce. Haemul pajeon are filled with scallions (pa), a … Read more
I once heard the Appalachian author and editor Ronni Lundy say, “There’s no such thing as a bad biscuit,” and the idea has stuck with me over the years as I’ve tried many times to prove her wrong: overworking, overcooking, and generally overthinking dozens of attempts. Even a botched biscuit has its charms when it’s … Read more
Perfect for picnics, potlucks, or those hot nights when you simply cannot fathom turning on the oven, this corn and pasta salad recipe tastes like summer in a bowl. Fresh corn and in-season tomatoes and basil make it sing, though you can substitute defrosted frozen corn in a pinch. The easiest way to cut corn … Read more
This is a classic green bean casserole recipe for the 21st century. Whether you grew up with the canned soup version at every Thanksgiving dinner or this is your first time encountering the storied side dish, it’s guaranteed to impress. This iconic casserole recipe is steeped in post–World War II American culture: In 1955, Campbell’s … Read more
The story goes that typhoon shelter dishes were first created on fishing boats housed in Hong Kong’s Causeway Bay Typhoon Shelter. Most commonly made with freshly caught crab, these punchy stir-fries were served by boat dwellers entertaining customers who’d come to eat and drink on the fishing boats anchored in the cove. At their peak … Read more