Step 4: Sauté the Onions Add the remaining oil to the skillet. Toss in the sliced onions and stir-fry for 3–4 minutes until softened. Add garlic and cook 1 more minute.

Trim the ends of the bok choy. Wash, pat dry with paper towels, and then set aside. Heat a large skillet or wok over medium-high heat. Add the oil, and then add the garlic and ginger. Cook for 1-2 ...

Remove ribs and sauce from the refrigerator 30 minutes before cooking. Preheat oven to 225 degrees. On a sheet pan lined with foil, place the ribs, and cover with foil to seal. Bake for approximately ...

In a new book, Chef Hugh Mangum — based in Los Angeles, with contributions from Chef May Chow in Hong Kong — compiles ...

Slow-braised Short Ribs with U.S. Blueberry Sauce, Pomme Fondant, Kimchi Puree, and Crispy Red Cabbage. Ingredients: For the beef: 1 1/2 kgs. short ribs. 2 liters water. 80 grams salt. 200 ml ...

Instructions. Preheat the oven to 160˚C and place the ribs in a large baking dish. Heat the coconut cream, chicken stock, galangal, oyster sauce, lime leaves and lemongrass in a large heavy-based ...

Serve the short ribs with a dollop of the spicy tomato sauce or your favorite salsa. Beth Dooley is the author of "The Perennial Kitchen." Find her at bethdooleyskitchen.com.

In a large saucepan, heat the olive oil until shimmering. Add the celery, carrot and onion and cook over moderate heat, stirring, until lightly browned, about 10 minutes.

2021 F&W Best New Chef Matt Horn shares recipes for his go-to rub and sticky Bourbon Sauce to go along with this take on burnt ends: crispy, caramelized, and oh-so smoky. Get the Recipe Barbecue ...