Author Notes I grew up eating my grandmother's salads with hot bacon dressing. She makes hers with escarole; my mother uses sweeter Napa cabbage (which, in retrospect, I have no idea how she found in small...
17 Crispy, Crunchy Napa Cabbage Recipes
You can find napa cabbage at most grocery stores with well-stocked produce sections, but if not, an Asian market will definitely carry it. Pick a heavy head with bright white ribs and crisp leaves that don't look limp or tired. To keep it fresh, wrap the cabbage in plastic wrap and store in the vegetable crisper. Feel free to peruse our 17 favorite napa cabbage recipes for inspiration on how to use it.
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Author Notes I always look forward to comforting food as the weather changes, and this delicious vegetable stew fits the bill. It's also much easier to make than you may think. This stew is made from Napa...
Author Notes My mom is the best cook I know, and I'm not just saying that because she's my mom. Not only does she make some awesomely impressive dishes for potlucks and the like, she also makes awesome...
Author Notes Heidi Swanson's "lemony" dressing was one of my favorites- tahini, lots of lemon, creamy yet pungent. I was inspired to add honey and sumac after Lynne Rossetto Kasper chided a caller on Splendid...
Author Notes I usually don't follow a recipe for soup, and I rarely write one down. I wrote up this one for publication, and even if I don't follow it exactly every time, at least I've got a good framework...
Author Notes We've been taught to use our pickle brine to marinade meat, so kimchi counts, too. Here, it works its magic on shrimp, puncturing it with flavor and then serving as the dressing for a noodle...
Author Notes While this salad might not have anything to do with authentic Chinese food, but it's deliciously refreshing—and simple and flexible enough that all the ingredients are accessible anywhere....
Author Notes A fresh take on the classic wedge salad, with Napa cabbage, crisp apples, red onion, and a robust, creamy buttermilk Parmesan dressing. —Elizabeth Stark Serves 4 to 6 For the buttermilk Parmesan...
Author Notes This is the very first recipe my mother ever decided to write down for me, and frankly, I'm honored! This recipe could only have been written by a parent who doesn't measure when they make...
Author Notes This recipe takes a bit of elbow grease but yields about 40, and you can pop the extra in the freezer. So delicious and so versatile, try them steamed, fried, or even boiled in your favorite...
Author Notes This recipe takes a spin on the classic beef and blue cheese combo and the pulled pork and coleslaw sandwich. The crunch of the slaw, soft but toasty bread, and savory steak satisfy all my...
Author Notes My noodle soup haiku: I love noodle soup. Laksa, Tan Tan, Bun Rieu Chay! Slurpy noodle joy. I do love noodle soup but have seldom taken the time to make a rich, flavorful broth. I decided...
Author Notes Tell us about your recipe. —dinneralovestory Serves 4 to 6 1/2 cup plain yogurt • 2/3 cup cilantro • juice of 1/2 a lime • 1/4 teaspoon cumin • Salt to taste • 12 ounces fully cooked chorizo...
Author Notes Despite burning the roof of my mouth every time I slurp up that first soup dumpling, I am still blown away by the magic of being able to put boiling soup into such a delicate edible wrapper....
Author Notes Nguyen has thoughtfully recreated the characteristics that make other pho broths swirl with that delicate teeter-totter of comfort and sweet spice. But that doesn’t make it fragile. You could...
Author Notes I think you either really love congee or really don't. But you never know until you try it. This one is good to start with as the ingredients are readily available. I always think of congee...
Author Notes This stir-fried rice isn't based on authentic Asian recipes—although those that I have followed in the past all share the same spirit of improvisation. Rather, this is what I have come to...