In a medium bowl, combine the shrimp, soy sauce, 1 tablespoon of the ginger, lemon juice, 1 teaspoon of the garlic, pepper and sherry. Refrigerate for 1 hour. Drain shrimp, retaining the marinade. Mix ...

Imagine the cookbook as Lonely Planet guide -- trail-stained, river-logged, loaded with maps and pictures, the recipes like scrawled postcards -- and you get an idea of the kind of books Jeffrey ...

Salmon makes an excellent dinner choice for its ease of cooking, delicious sweet, buttery flavor, and its wonderfully tender, flaky texture. More than that, though, salmon is packed full of protein, ...

This Citrus-Soy Braised Chuck Roast recipe is deeply savory, with bright citrus and robust fresh ginger. It’s a flexible recipe, perfect sliced thin with sauce, piled onto sliders, or served on bowls ...

Between the bright, savory glaze and crispy, flaky salmon, this dish is so tender and flavorful. And you don’t even need to turn on your oven! Many of the ingredients you’ll need are pantry staples.

In his new cookbook Cook Like a Local: Flavors That Can Change How You Cook and See the World, Houston chef Chris Shepherd calls these “an easy sell for Southerners: we’re no strangers to pickled eggs ...

This recipe makes 1 cup of the tangy, bright dressing, enough to coat about 14 cups of chopped vegetables. If you’re feeding a big household, you can use it all at once. Otherwise, blend the dressing ...

For many of us, pot roast brings to mind a chewy, under-seasoned hunk of meat and the most boring vegetable accompaniments. This recipe could not be further from that image. The meat is highly ...

These Soy Sauce Rice Balls are my easy take on a Japanese classic, also known as Shoyu Yaki Onigiri. I crafted this recipe to bring you a snack that’s crispy on the outside, soft on the inside, and ...

Leftover rice is transformed into a hearty and surprising one-bowl breakfast when it’s combined with garlic, onions, and crumbled breakfast sausage then topped with a fried egg. Stirring in a sauce of ...

The first time I paged through Hetty McKinnon’s newest cookbook, To Asia, With Love, I paused at her recipe for Flourless Soy Sauce Brownies, immediately intrigued. I had baked with miso in the past ...