On the Portuguese island of Madeira, espetadas are made by threading chunks of beef onto fresh-cut branches of bay. The ...

Sink your teeth into legendary burger joints that define New York’s food scene—from old-school taverns to modern smash hits ...

Deptford flourishes once more. Through all its mistreatment, perhaps even because of it, Deptford’s closely-knit sense of ...

As you might expect, that gift has become an essential ingredient in Georgian cooking — and in dishes with names like pkhali where walnuts are ground with water and turned into a thick paste to flavor ...

The Panegyri Greek Festival is celebrating its 50th anniversary June 27-29. Here's everything to know before you go.

Beef with Broccoli is a Chinese-American classic featuring stir-fried beef strips and broccoli in a glossy soy-garlic sauce. It’s fast, satisfying, and packed with umami. Cook this easy beef stir-fry ...

Discover iconic Texas dishes—from smoky brisket to chili and pecan pie—that everyone should taste at least once for the full ...

Sogogi oi bokkeum is a savory Korean stir-fry featuring tender beef and crisp cucumbers, seasoned with soy sauce, garlic, and sesame oil for a quick, flavorful side or main dish.

8 to 9 ounces (about 227 to 250 grams) beef top sirloin or round steak, cut into thin, 2-inch long, strips (see Eric’s options) 1 Tbsp soy sauce 1 tsp cornstarch 1 medium or large garlic clove ...

Add the celery and stir-fry, combining it with the meat, until piping hot, another 2 to 3 minutes. Season to taste with soy sauce, if using, then add the vinegar, stirring to combine.

Although fried chicken can be an absolute party, texturally speaking, it doesn’t have much to offer, flavorally speaking, at least not without additions. This isn’t a weakness; it’s a strength.