This weeknight beef stir fry combines thin-sliced flank steak, mixed vegetables, and rice noodles in a bold soy, honey, ...

Look for pre-sliced pepper-and-onion mix in the produce section of the supermarket. It helps save prep time in this quick five-ingredient dinner. This easy dinner calls for hot cooked brown rice, ...

Soak rice noodles in warm water for about 8 minutes or until tender. Drain well. Heat oil in a wok or non-stick pan over medium heat, add chicken and onion. Stir fry until chicken appears cooked. Add ...

This Hunan-style beef stir fry recipe features bold flavors from fresh chile peppers and garlic with Shaoxing which adds ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

"Instead of chicken thighs, other cuts of chicken or proteins like beef, pork, or tofu can be used. If using tofu, omit the velveting step. Opt for a firm tofu, and press the water out before cooking.

There was a time when whole-grain rice meant one thing: brown rice, long grain or short. Eventually brown basmati hit the market, but those choices pale in comparison to what we can find on ...

CEO and co-founder of Food52 Amanda Hesser is joining TODAY to share a few of her favorite recipes from her iconic cookbook, "The Essential New York Times Cookbook: Classic Recipes for a New Century." ...

For this Lunar New Year, instead of enjoying large, family-filled dinner banquets, Ying Compestine will be making a huge batch of stir-fried rice and dropping it off on friends’ doorsteps. The ...

Amanda Hesser, a former food editor at The New York Times, spent years tasting the newspaper’s most popular recipes for “The Essential New York Times Cookbook.” Now she joins TODAY to demonstrate two ...