platform: search

Master this classic Chinese stir-fry in the comfort of your own home.

Pepper Steak

skirt steak or flank steak

salt

black pepper

water

oyster sauce

soy sauce

brown sugar

cornstarch

onion,

garlic,

red bell pepper, thinly sliced (about 1 1/4 cups)

green bell pepper, thinly sliced (about 1 1/4 cups)

white rice,

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

The Kitchn

Vivian Chan-Tam

Step 1

Cut 1 pound skirt steak crosswise into 3 to 4-inch pieces. Cut each piece across the grain into 1/2-inch thick slices. Place in a medium bowl, season with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper, and toss to coat.

Step 2

Whisk 1/2 cup water, 3 tablespoons oyster sauce, 2 tablespoons soy sauce, 1 tablespoon plus 1 1/2 teaspoons packed dark brown sugar, and 1 tablespoon cornstarch together in a small bowl until the cornstarch is suspended.

Step 3

Heat 2 tablespoons of the canola oil in a wok or large frying pan over medium-high heat until shimmering. Add the steak in an even layer and cook undisturbed until browned on the bottom, 1 to 2 minutes. Flip the steak and cook until the second side is browned, about 1 minute more. Return to the bowl (the steak will not be cooked through).

Step 4

Drizzle the remaining 1 tablespoon canola oil into the pan. Add 1 thinly sliced medium yellow onion and 4 finely chopped garlic cloves. Stir-fry until the onion begins to brown, 2 to 3 minutes. Return the steak and any accumulated juices to the pan. Add 1 sliced large red bell pepper and 1 sliced large green bell pepper, and stir-fry until starting to soften, 2 to 3 minutes.

Step 5

Reduce the heat to medium. Whisk the cornstarch mixture again, then pour into the pan. Toss until combined. Cover and simmer until the sauce thickens and coats the meat and vegetables, about 2 minutes. Serve with cooked white rice.

The longer the noodles, the better the chance of a long life.

Longevity Noodles

sesame oil

sugar

white pepper

noodles

vegetable oil, divided

shiitake mushrooms, halved and thinly sliced

chives,

Substitutions: 1 1/2 ounces dried shiitake mushrooms (4 to 5) can be used in place of the fresh. Place in a heatproof bowl, add enough very hot water to cover, and let soak for a few hours until hydrated. Trim off the tough stems and thinly slice the caps before stir-frying.Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Christine Gallary

Step 1: Make the sauce:

Stir 2 tablespoons oyster sauce, 2 tablespoons soy sauce, 1 tablespoon water, 1 teaspoon toasted sesame oil, 1/2 teaspoon granulated sugar, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground white pepper together in a small bowl.

Make the sauce:

Step 1: Make the noodles:

Bring a large pot of water to a boil over medium-high heat. Add 12 ounces dried yi mein or 20 ounces fresh egg noodles. Cook, stirring with chopsticks, until just loosened and hydrated for yi mein, or tender for egg noodles, 1 1/2 to 2 minutes.

Step 2: Make the noodles:

Drain well. Rinse in cold water if using fresh noodles, then drain again. For yi mein, only rinse in cold water if you’re not moving on immediately to the next step.

Step 3: Make the noodles:

Heat 1 tablespoon of the vegetable oil in a wok or large nonstick frying pan over medium-high heat until shimmering. Add 8 ounces thinly sliced fresh shiitake mushrooms, season with 1/4 teaspoon kosher salt, and stir-fry until tender and browned, about 4 minutes.

Step 4: Make the noodles:

Drizzle in 1 tablespoon of the vegetable oil. Stir in 4 ounces chopped Chinese chives and 4 minced garlic cloves, and cook until the chives are just starting to wilt, about 30 seconds.

Step 5: Make the noodles:

Add the noodles, drizzle the remaining 1 tablespoon vegetable oil around the sides of the pan, and toss until combined and the noodles are heated through, 1 to 2 minutes. Drizzle in the sauce and toss until the noodles are evenly coated, about 1 minute.

Make the noodles:

Garlic Aioli (4-Ingredients)

garlic, finely grated, minced, or pressed

Dijon mustard

mayonnaise

Kosher salt

Storage: The aioli can be refrigerated in an airtight container for up to 10 days (or only 4 days if made with homemade mayonnaise made with raw pasteurized eggs). Mix in a little lemon juice as needed if it tastes flat.

Rachel Perlmutter

Stir 5 finely grated garlic cloves, 1 tablespoon of the lemon juice, and 1/2 teaspoon Dijon mustard together in a small bowl until combined. Let sit for 15 minutes for the flavors to meld.

Whisk in 3/4 cup mayonnaise until smooth. Taste and season with kosher salt or up to 1 tablespoon more lemon juice as needed.

A vibrant mix of vegetables and tender slices of chicken all smothered in a light, flavorful gravy.

Moo Goo Gai Pan

oyster sauce, divided

cornstarch, divided

chicken

chicken broth

carrot,

ginger

white button mushrooms,

snow peas,

bamboo

Shaoxing wine

Stir 2 tablespoons of the oyster sauce, 1 tablespoon of the canola oil, 1 tablespoon of the cornstarch, and 1 tablespoon water together in a medium bowl until the cornstarch is suspended. Stir in 1 pound cut boneless, skinless chicken thighs until the chicken is evenly coated.

Whisk the remaining 3 tablespoons oyster sauce, 2 tablespoons cornstarch, 1 1/4 cups low-sodium chicken broth, and 1 tablespoon granulated sugar together in a second medium bowl until the cornstarch is suspended.

Heat 2 tablespoons of the canola oil in a wok or large (12-inch) skillet over medium-high heat until shimmering. Add the chicken in an even layer and cook undisturbed until browned on the bottom, 2 to 3 minutes. Flip the chicken and cook until the second side is browned, about 2 minutes more. Return to the bowl (the chicken may not be cooked through).

Drizzle the remaining 1 tablespoon canola oil into the pan. Add 1 peeled and thinly sliced medium carrot, 3 finely chopped garlic cloves, and 2 teaspoons peeled and finely grated ginger. Stir-fry until the garlic is starting to brown, about 1 minute.

Stir in 8 ounces sliced white button mushrooms and 4 ounces halved snow peas. Return the chicken and any accumulated juices to the pan. Add 1 drained and rinsed (8-ounce) can sliced bamboo shoots and 1 drained and rinsed (8-ounce) can sliced water chestnuts. Stir-fry until combined. Drizzle in 1 tablespoon Shaoxing wine and scrape any browned bits from the bottom of the pan.

Step 6

Reduce the heat to medium. Re-whisk the chicken broth mixture, then pour into the pan. Toss until combined. Cover and simmer, stirring occasionally, until the sauce thickens and clings to the chicken and vegetables, 3 to 4 minutes. Taste and season with kosher salt as needed. Serve with cooked white rice.

A perfectly balanced drink doesn’t exi– –

French Blonde Cocktail

grapefruit juice (from 1/2 grapefruit)

Lillet Blanc

dry gin

elderflower liqueur,

lemon bitters lemon juice

grapefruit

Place a coupe or martini glass in the refrigerator or freezer for at least 5 minutes.

Place 2 ounces grapefruit juice, 2 ounces Lillet Blanc, 1 ounce dry gin, 1/2 ounce elderflower liqueur, and 3 dashes lemon bitters in a cocktail shaker. Fill the shaker halfway with ice, seal, and shake until the outside of the shaker is very frosty, about 20 seconds.

Pour through a strainer into the glass. Garnish with 1 strip fresh grapefruit peel.

These classic Vietnamese sandwiches come together quickly with pickled carrots, daikon radish, and roasted pork. No grill needed!

Bánh Mì

carrots

white vinegar

small shallot, minced (about 1/4 cup)

garlic (about 8 cloves)

fish sauce

neutral oil,

pork shoulder, butt

Cooking spray

(9-inch) "baguette" rolls from a Vietnamese or Asian market, or 4 French or Italian sandwich rolls

mayonnaise, preferably Kewpie

pork

jalapeño,

Soy sauce

(about 9-inch long, 1/4-inch thick) cucumber spears

cilantro

Make ahead:The pork can be cooked up to 4 days ahead. Refrigerate in an airtight container. Reheat the pork in the microwave until just warmed through before assembling the sandwiches.The pickles can be made up to 2 weeks ahead and refrigerated in an airtight container.Storage: Leftover pork can be refrigerated in an airtight container for up to 4 days. Leftover pickles can be refrigerated in an airtight container for up to 1 month.

Maria Do

Step 1: Make the pickles:

Place 8 ounces peeled and grated carrots and 8 ounces peeled and grated daikon in a fine-mesh strainer set in the sink or in a bowl. Sprinkle with 1 teaspoon kosher salt, and toss and massage the salt into the vegetables with your hands. Squeeze out as much excess liquid as you can. Discard the liquid and transfer the vegetables to a 24-ounce canning jar or medium heat-proof bowl.

Step 2: Make the pickles:

Heat 2/3 cup water, 1/3 cup granulated sugar, and 1/3 cup distilled white vinegar in a small saucepan over medium-high heat until sugar is dissolved, about 2 minutes.

Step 3: Make the pickles:

Pour over the vegetables and make sure they are fully submerged in the brine. Cover and let sit at room temperature for at least 1 hour before using.

Make the pickles:

Step 1: Make the pork: 

Stir 1 minced small shallot, 1/4 cup granulated sugar, 2 tablespoons minced garlic, 2 tablespoons fish sauce, 1 tablespoon neutral oil, 1 tablespoon soy sauce, and 2 teaspoons black pepper together in a large bowl or gallon zip-top bag. Add 1 1/2 pounds sliced boneless pork shoulder and toss to coat. Cover the bowl or seal the bag. Refrigerate for at least 1 hour or up to overnight.

Step 2: Make the pork: 

Arrange an oven rack in the upper third of the oven and heat the oven to 375ºF. Line a rimmed baking sheet with aluminum foil and fit a wire rack on top. Coat the rack with cooking spray. Arrange the marinated pork into a single layer on the rack (it’s okay if the rack is crowded).

Step 3: Make the pork: 

Roast until the pork is almost cooked through and registers 140ºF, about 10 minutes. Turn on the broiler and broil until the pork is charred in spots, 2 to 5 minutes per side. Let cool slightly while you toast the bread and assemble the sandwiches.

Make the pork: 

Step 1: Assemble the sandwiches: 

Reduce the oven temperature to 375ºF. Split 4 Vietnamese baguettes in half with a serrated knife. Close the bread back up, then wrap in aluminum foil. Bake until the outside is lightly crispy to the touch, 5 to 7 minutes.

Step 2: Assemble the sandwiches: 

Assemble each sandwich: Open up the bread again. Spread 1 tablespoon of the mayonnaise on the cut side of the bottom half. Spread 1 tablespoon of the pâté if desired on top of the mayonnaise. Top with about 4 jalapeño slices if desired, 1/4 cup of the pickles (drained), 1/4 of the pork slices, and a few dashes soy sauce. Top with 1 cucumber spear and 4 fresh cilantro sprigs. Close the sandwich with the top of the baguette and cut in half with the serrated knife if desired.

Assemble the sandwiches: 

This hearty and comforting stew has an easy shortcut that makes it weeknight worthy.

Pozole Rojo

water (4 quarts)

white hominy,

pork shoulder,

white onion,

dried oregano, preferably Mexican, divided

dried guajillo chiles, stems

arbol chiles, stems

kosher salt,

cucumber

shredded green or red cabbage

red onion

radishes

Tostadas

Hot sauce

Make aheadThe pozole can be made up to 24 hours ahead, as it becomes more flavorful as it sits. Let cool, then refrigerate in airtight containers. Bring back to a boil over medium high-heat, then cover and simmer for 10 minutes before serving.The salsa can be made up to 24 hours ahead and refrigerated in an airtight container. Let come to room temperature before serving.Storage: Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 2 months.

Janette Zepeda

Step 1: Start the pozole:

Place 16 cups water, 3 (29-ounce) cans rinsed and drained white hominy, 3 1/2 pounds boneless pork shoulder chunks, 1/2 trimmed and peeled medium white onion, 1 trimmed head garlic, 1 tablespoon of the dried oregano, and 1 tablespoon of the kosher salt in a large stockpot (at least 8 quarts). Bring to a boil over medium-high heat. Reduce the heat to maintain a simmer and cook until the pork is tender, about 1 hour. Meanwhile, prepare the guajillo chiles and make the salsa.

Step 2: Start the pozole:

Place 12 stemmed large dried guajillo chiles in a medium saucepan and add enough water to just cover the chiles. Bring to a boil over medium heat. Reduce the heat to maintain a simmer and cook until the chiles are softened and darkened in color, about 10 minutes. Transfer the chiles with tongs to a bowl; discard the cooking liquid.

Start the pozole:

Step 1: Make the chile de arbol salsa:

Cook 14 trimmed dried arbol chiles in a small frying pan over low heat, stirring often, until fragrant and starting to char in spots, 2 to 3 minutes. Transfer to a blender. Add 1 cup water, 1 peeled garlic clove, 1/2 teaspoon kosher salt, and 1/4 teaspoon distilled white vinegar. Blend until smooth.

Step 2: Make the chile de arbol salsa:

Pour through a fine-mesh strainer set over a small bowl and push it through with a flexible spatula; discard the contents of the strainer. Stir 1/2 cup finely diced cucumber into the salsa. Taste and season with kosher salt as needed. Rinse out the blender.

Make the chile de arbol salsa:

Step 1: Finish the pozole:

Using a slotted spoon, transfer the onion and garlic head from the pozole to the bowl with the guajillos and let cool for 5 minutes. Meanwhile, transfer 1 cup of cooking pork liquid to the blender.

Step 2: Finish the pozole:

Squeeze the garlic cloves out of the head. Add the garlic cloves and reserved onion, guajillos, remaining 1 1/2 teaspoons kosher salt, and 1 tablespoon plus 1 1/2 teaspoons chicken bouillon powder to the blender. Blend until smooth.

Step 3: Finish the pozole:

Pour through a strainer set over a small bowl. Push it through with a flexible spatula; discard the contents of the strainer. Stir the strained mixture and remaining 1 tablespoon dried oregano into the pozole.

Step 4: Finish the pozole:

Simmer uncovered until the flavors meld and broth deepens in color, about 30 minutes. Taste and season with more kosher salt as needed. Serve with the chile de arbol salsa (it’s very spicy, so start with stirring in just a little), tostadas, and desired toppings.

Finish the pozole:

Chicken Tortilla Soup

(5- corn

yellow

poblano peppers, seeded and finely diced (about 1 cup)

ancho chili chili powder

cumin

oregano,

(32-ounce) carton low-sodium chicken broth

corn kernels (do not thaw)

(15-ounce) can crushed tomatoes, preferably fire-roasted

lime juice (from 1 medium lime)

Shredded Colby Jack, Chihuahua, cheddar cheese

avocado

Cilantro leaves, torn

Lime wedges

Make ahead: The soup can be made up to 1 day ahead and refrigerated in an airtight container. Reheat on the stovetop over medium heat. The fried tortilla chips can be made up to 1 day ahead and stored in an airtight container at room temperature.Storage: Leftover soup can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months. Leftover fried tortilla strips can be stored at room temperature in an airtight container for up to 4 days.

Heat 1/2 cup neutral oil in a medium Dutch oven or pot over medium heat until shimmering. Line a plate with paper towels. Working in 3 batches, fry 6 thinly sliced corn tortillas, stirring and flipping frequently, until crisp and light golden-brown, 45 to 60 seconds. Using a slotted spatula, transfer the tortilla strips to the plate. Sprinkle lightly with kosher salt. Add more oil as needed if the pot gets too dry.

Discard all but 3 tablespoons of the oil from the pot (don’t worry about straining any broken bits of fried tortilla out). Return to medium-high heat and add 1 diced large yellow onion, 2 finely diced medium poblano peppers, 3 finely grated garlic cloves, and 2 tablespoons coarsely chopped fresh cilantro stems. Cook, stirring occasionally, until the vegetables are softened and browned in spots, about 8 minutes.

Stir in 2 teaspoons ground ancho chili, 1 teaspoon ground cumin, 1 teaspoon dried oregano, and 1 teaspoon kosher salt. Cook, stirring frequently, until fragrant, about 1 minute. Stir in 1 (32-ounce) carton low-sodium chicken broth, 4 cups shredded cooked chicken, 2 cups frozen corn kernels, 1 (15-ounce) can crushed tomatoes, and 1 cup water. Bring to a boil. Reduce the heat to maintain a simmer and cook until the flavors meld, 15 to 20 minutes.

Turn off the heat. Stir in 2 tablespoons lime juice. Taste and season with more kosher salt as needed. Serve with the tortilla strips and desired toppings.

It&#x27;s so easy to make this fast-and-fancy treat at home — no candy-making skills required!

Perfect Chocolate-Covered Strawberries

strawberries (about 1 pound)

dark chocolate chips chocolate (12 ounces)

white chocolate (3 ounces), for drizzling (optional)

Storage: Dipped strawberries can be kept for a few hours at room temperature. They can also be refrigerated for a few days, though they don&#x27;t look as pretty.

Emma Christensen

Rinse 1 pint fresh strawberries under cool running water and gently pat dry. The strawberries need to be completely dry before dipping, so spread them out and let them air-dry if necessary.

Fill the bottom of the double-boiler or medium saucepan with an inch or two of water and bring to a simmer over medium-high heat. Transfer 2 cups dark chocolate chips or chopped chocolate into the top of the double-boiler or a heatproof bowl and set this over the simmering water. Let the chocolate melt, stirring occasionally, until no more lumps remain. Remove the bowl with the chocolate from heat. 

Working with one strawberry at a time, pick up a strawberry by the top leaves and dip it into the chocolate. Turn or swirl the strawberry as needed to completely coat it in chocolate.

Lift the strawberry out and shake gently to remove any excess chocolate.

Carefully lay the dipped strawberry on its side on the baking sheet. Repeat with dipping the remaining strawberries. Let the strawberries sit until the chocolate coating is set and dry to the touch. You can put the baking sheet in the refrigerate to speed this along.

When the strawberries are ready, melt 1/2 cup chopped white chocolate just as you did the dark chocolate. (Alternatively for this small amount of chocolate, melt it in 15-second bursts in microwave, stirring between each burst.) Transfer the melted white chocolate to a small ziplock bag. Push the melted white chocolate to one corner of the bag, then snip a small corner off the bag. Squeezing the bag gently and quickly drizzle the white chocolate over the strawberries, using big, sweeping motions over the whole baking sheet.

Top 11 platform: search recipes from across the web

The most viewed platform: search recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pepper Steak

Longevity Noodles

Garlic Aioli (4-Ingredients)

Moo Goo Gai Pan

French Blonde Cocktail

Bánh Mì

Pozole Rojo

Chicken Tortilla Soup

Perfect Chocolate-Covered Strawberr...

Tater Tot Casserole

Crispy Buffalo Chicken Wings

Top 11 platform: search recipes from across the web

The most viewed platform: search recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pepper Steak

Longevity Noodles

Garlic Aioli (4-Ingredients)

Moo Goo Gai Pan

French Blonde Cocktail

Bánh Mì

Pozole Rojo

Chicken Tortilla Soup

Perfect Chocolate-Covered Strawberr...

Tater Tot Casserole

Crispy Buffalo Chicken Wings

The most viewed platform: search recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine