These are what seem to be the original “coconut shrimp,” as noted in Vic Bergeron’s 1968 cookbook, “Trader Vic’s Pacific Island Cookbook.” But instead of coconut, the shrimp are coated in crushed rice ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

This recipe draws inspiration from the classic Hong Kong–style pan-fried noodle dish, which typically features a vegetable and seafood or meat stir-fry with sauce served over a bed of fried noodles. I ...

Chef Ohm Suansilphong from Fish Cheeks in NYC makes a warming hot and sour Thai soup, Tom Yum. This soup begins with a ...

With just 1 pan and 30 minutes, you can whip up this flavorful and balanced meal featuring tender shrimp, broccoli, and ...

1. Cook the glass noodles according to the package instructions, usually by soaking them in hot water until they turn soft. Drain and set aside. 2. In a wok or large skillet, heat the vegetable oil ...

Bring a large pot of water to a boil. Remove from heat and add rice vermicelli. Leave in the water for 3 to 5 minutes, until al dente. Rinse in cold water and drain well. To make the dressing, combine ...

At my dad's favorite steakhouse, shrimp cocktail was the star of the menu. Plump, pink and pretty, there were five shrimp clinging to a wide martini glass filled with ice. A tiny crystal dish of fiery ...

This popular Thai dish couldn’t be easier to prepare. Whisk together a few pantry staples to create a sauce, stir fry veggies in hot oil, add noodles and eggs to the mix and boom—you’ve got dinner.

Who doesn’t love a plate of noodles done right? From quick Lo Mein to flavorful Chicken Pad Thai, these dishes are all about simple comfort and big taste. You don’t need a long list of ingredients or ...