Stir-Fry

Olive oil works great in stir-fry recipes; its sharp grassy notes complement flavors like lemongrass and basil.

There’s so much more you can do with your farmers’ market basil than making pesto!

Pork tenderloin is rad and tasty and awesome and tender, and I want you to give it the love it deserves.

A foolproof formula for stir-frying your favorite (edible) stuff.

You can probably make it faster than you can say it.

Big flavor, big texture, and it's ready in a flash.

When udon know what to make for dinner, these noodles are the answer. (Sorry!)

Kale, mushrooms, onions, and a beautifully bold sauce make instant ramen noodles something to be excited about.

This method guarantees perfectly-cooked, crispy-skinned salmon every time. We promise.

Here's how to make easy, excellent stir-fried greens, no complicated recipe—or lengthy ingredient list—required.

Partially freeze the short ribs before you slice to get really thin cuts.

Never cooked cucumbers before? This recipe should convince you to give the method a try, especially when they’re quickly tossed in a hot pan and kept crisp, as they are here.

Japchae may be the dark horse of favorite lunchtime noodles (if there was such a competition, and there should be), but the ability to eat it hot, cold, or room temp will make you rethink everything.

This is it! The moment you make the best damn stir-fry of your life at home.

Once you know this simple formula, you'll be a stir-fry success.

Maybe you’ve never thought to cook romaine before, but just think of it like any other leafy green and give it a try.

No tough strips of dry meat here.

If you have a wok, gold star goes to you! Use it!

Shaoxing wine, a Chinese fermented rice wine, is the secret sauce that makes this recipe sing.

If you can’t find budding chives, look for long, flat garlic chives at an Asian market and use those instead.

Searing the cauliflower in this recipe before marinating softens the cauliflower, which opens up the florets and creates more surface area for the marinade to stick to. If you marinate it raw, it will burn before becoming tender.

To cut up the kabocha squash for this recipe, slice ¼" off the stem end and base. Stand it on a cut end and halve from top to bottom. Scoop out seeds, peel, and you're home free.

As long as the kohlrabi's greens are fresh-looking and not wilted, you can eat them. They can be sauteéd just like spinach.

The pan-flip doesn’t just look cool, it ensures that food cooks evenly over high heat.