Add Yahoo as a preferred source to see more of our stories on Google. Simply Recipes / Frank Tiu For me, there's just never enough sauce. As a self-proclaimed sauce enthusiast, I love dipping, dunking ...

Heat oven to 450°F. In a small bowl, combine scallions, mustard, ginger, garlic, miso, sugar, 1 teaspoon salt, 1/2 teaspoon pepper and 6 tablespoons of the oil. Mix well. Cut broccoli into large ...

Add Yahoo as a preferred source to see more of our stories on Google. Aside from their being delicious, we love these meatballs for their adaptability and versatility. The recipe is easy to double for ...

Do not stop there: Use it in Dijonnaise grilled chicken breasts, salmon glazed with brown sugar and mustard, honey mustard ...

This one-pan recipe delivers a chicken dinner for two that's built on three main ingredients: scallions, chicken and rice. The scallions are used in two ways, cooked down until soft and sweet to form ...

Skewered foods are the way to go when you want the food to look special and you want to control portion size. One skewer can suffice per person: You’ll have about 3 ounces of meat on each skewer. The ...

At first glance, everything about this Asian-inspired recipe from Mark Bittman's "The Minimalist Cooks Dinner" cookbook (Broadway Books, 2001) might seem wrong. Steamed chicken is boring, right? And ...

Grace Young's version of the Cantonese dish baahk chit gai (a whole poached chicken chopped into bite-size pieces with the bone, served with ginger-scallion dipping ...

For me, there's just never enough sauce. As a self-proclaimed sauce enthusiast, I love dipping, dunking, and even drenching my food. Sauce adds color, flavor, and texture—it makes everything more ...