Crab and Chinese Sausage Fried Rice
Chinese sausage is a wonderful ingredient. Its sweet, salty, and slightly smoky. For the best flavor, start with a dry sauté pan or wok set on medium heat. Add sausage and turn to low. The fat will render and in about 5 minutes, you can remove the sausage, leaving the fat. This is where a […]
Pressure Cooker Coconut Curry Chicken
The highly spiced coconut sauce here is so good, you’ll want to slather it on anything! And it’s a great and adaptable medium for cooking other proteins—not just chicken. Try cubes of lamb, fish fillets, or chunks of pork. Or, if you prefer boneless chicken breasts to thighs, use them here, pressure-cooking them for 2 […]
Grilled or Pan-Cooked Albacore With Soy/Mirin Marinade
You won’t break the bank buying fresh fish, but there can be a better selection of moderately priced varieties in the freezer department. Among my findings were albacore steaks, one of the few types of tuna that we can still enjoy with a clear conscience, and a great fish if you’re trying to eat more […]
Garlic, Ginger, and Five-Spice Roasted Chicken
A fragrant seasoning paste infuses chicken parts with deep savoriness, while a high-temperature roast results in flavorful browning. Deep slashes cut into the chicken ensure that the paste seasons the meat throughout and helps speed the cooking. To round out the meal, serve with steamed or stir-fried vegetables and rice.