Photo: Courtesy of Musaek A specialty of the South Korean coastal city Sokcho, mulhoe is fish stew that’s perfect for summer.

This summer there’s a roster of new cookbooks catching our team’s attention. They’re telling us about pantry ingredients we ...

Using a peeler, Uy peels the tofu into thin strips, tosses them with a little oil, and air-fries them for about 6 minutes.

1. Grind in a mixer garlic, chillies, pepper and shallots into a coarse paste. Add greens and corn flour to create a coarse ...

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Chef Roy Choi made up his mind to change his way of eating a few years back when, he writes in new cookbook, “The Choi of Cooking,” “I was tipping the scales at 200-plus pounds, feeling ...

Heat the remaining 2 tablespoons of oil in the skillet. Add the onion and ginger and cook over moderate heat, stirring occasionally, until softened, about 6 minutes. Stir in the greens and stir ...

Cook, stirring and lightly mashing the tofu, until the ingredients are combined and heated through, about 5 minutes. Add the soy cheese and 1 tablespoon of the pesto and stir to melt the cheese.

For the Stir-Fry: 1 lb ground chicken (or finely chopped chicken breast/thigh) 1 tbsp olive oil 1 cup green beans, trimmed and cut into 1-inch pieces 4 garlic cloves, minced 2–3 Thai red chilies ...