3 ounces low-moisture whole-milk mozzarella cheese, cut into 16 equal-size cubes ...

This speedy fried rice from chef Calvin Eng is a flexible lesson in balancing salty, sweet and savory flavors.

This dish is best made with rice cooked 1 to 4 days in advance. Refrigerate for up to 4 days. MSG, such as Ajinomoto or Accent brand, can be found in the spice aisle of well-stocked supermarkets, ...

The Santa Cruz Beach Boardwalk is leveling up its food game, offering everything from quesabirria tacos and Cajun shrimp ...

In a small bowl, whisk together soy sauce, hoisin, and vinegar. Heat a wok or large skillet. Add oil and heat until smoking. Add pork and Chinese sausages and cook over high heat, stirring, until ...

In a large cast-iron skillet, melt the butter over moderate heat. Add 4 chicken pieces and cook untilgolden brown and cooked through, turning halfway, 6 to 8 minutes. Transfer the breasts to a ...

Instead of using just-cooked rice, which results in a softer texture in the finished dish, we start with plain cooked rice ...