Their soft bones mean they can be eaten whole, head to tail, so they are eaten often in dishes like "tsukudani" (preserves made by boiling ingredients down in soy sauce), tempura, and "nanbanzuke" ...

1. Heat a very large nonstick or cast-iron skillet over high. Add the olive oil and shrimp, and sprinkle with salt and the ...

There's one major cooking mistake you might be making that's preventing your fried rice from becoming perfectly crispy.

Fried curry rice with chicken and vegetables is the perfect solution for using up leftovers while creating a flavorful, ...

I eat rice multiple days a week — and used to exclusively make it in a pot on the stove. It’s a deceptively easy task: Measure, rinse, add water, simmer, steam, and less than half an hour ...

‘Fried’, ‘chicken’ and ‘sandwich’: three alluring enough words on their own; together, they promise pure, unbridled pleasure. And, frankly, that’s the only kind of pleasure I’m ...