How to make Steamed Meatballs with Tangerine Peel and the recipes of Steamed Meatballs with Tangerine Peel

Steamed Meatballs with Tangerine Peel (Niu Rou Yuan) Denver-based nutritionist Mary Lee Chin and her mother Bow Yee Lee Chin have always made their own dried tangerine peel, a common ingredient in Chinese dishes. Just save the skins after peeling a tangerine (or orange, mandarin, or tangelo), place them in a covered basket to dry … Read more

How to make Spicy Lamb Casserole and the recipes of Spicy Lamb Casserole

Spicy Lamb Casserole (Gosht Ka Saalan) This vibrant Indian casserole from Hyderabad was handed down to Aaliyah Gupta from her mother Niloufer, a lawyer and culinary school graduate. So much more than the sum of its parts, it is Aaliyah’s go-to dish when expecting company. Grind whole spices yourself in a coffee grinder or buy … Read more

How to make Korean Barbecued Beef Short Ribs and the recipes of Korean Barbecued Beef Short Ribs

Korean Barbecued Beef Short Ribs (Kalbi) All Korean grandmothers have their own little secrets for making and tenderizing kalbi. Soda, sugar, and Asian pears are all common tenderizing agents. Grandma Sang Jung Choi (see page 252) massages kiwis into Korean-style short ribs—beef ribs cut about ¼ inch thick across the bone (instead of between bones) … Read more

How to make Japanese-Style Hamburgers and the recipes of Japanese-Style Hamburgers

Japanese-Style Hamburgers (Wafu Hamburgers) A popular meal eaten at home, these hamburgers sans buns are similar to Salisbury steaks. In this recipe from Yuki Morishima, seasoned beef patties are cooked, doused in sauce, and then served with broccoli and carrots. For a healthy twist, Yuki, a Tokyo native who has lived in the United States … Read more

How to make Grilled Beef Kebabs, Filipino Style and the recipes of Grilled Beef Kebabs, Filipino Style

Grilled Beef Kebabs, Filipino Style (Inasal) Inasal is an Ilonggo (a dialect spoken in the Philippines’ Visayas region) word meaning “to grill.” Traditional inasal uses chicken, pork, or fish, rather than beef. However, Tisa Escobar favors beef because her mom, Victoria, always grilled beef kebabs in their California home. Top sirloin or top blade steak … Read more

How to make Beef, Tomato, and Pepper Stir-Fry and the recipes of Beef, Tomato, and Pepper Stir-Fry

Beef, Tomato, and Pepper Stir-Fry Don’t let the various steps in this popular Cantonese dish fool you; it’s fairly easy to make and the results are delicious. As with all stir-fries, the dish is very versatile. Instead of tomatoes, bell pepper, and Chinese salted black beans, try using broccoli, green beans, or bok choy with … Read more

How to make Spicy Korean Oyster Salad and the recipes of Spicy Korean Oyster Salad

Spicy Korean Oyster Salad (Kul Kimchi) IntroductionKul Kimchi is a vibrant kimchi dish with fresh oysters, fiery red pepper flakes, and crisp romaine lettuce. This recipe, inspired by Jean Lee, combines sweet, spicy, and briny flavors to create a palate-stimulating dish. Best served alongside freshly steamed short-grain rice and paired with main dishes like Korean … Read more

How to make Soybean Sprout Salad and the recipes of Soybean Sprout Salad

Soybean Sprout Salad (Kong Namul Sangchae) IntroductionKong Namul Sangchae is a crisp and refreshing Korean side dish, known as banchan or panchan, that requires minimal cooking. The key to this dish is preparing the soybean sprouts by snapping off their tails, which enhances both appearance and texture. Serve alongside freshly steamed short-grain rice or as … Read more