MEATY. BRAWNY. BLAZING HOT. That’s Korean food to those whose experience of it extends only to barbecue (if that far). But visit one of Hooni Kim’s Manhattan restaurants, and you’ll find a far wider ...

Julienned vegetables are used in all kinds of cooking. Also referred to as the allumette (or matchstick) when used on potatoes, the julienne measures approximately 1⁄8 by 1⁄8 by 1–2 inches (0.3 cm × 0 ...

Cook the noodles in salted boiling water. Drain and rinse with cold water to stop the noodles from sticking. Set aside to cool. In a large bowl, whisk together the garlic, tahini, soy, hoisin, and the ...

Summer squash is in abundance this time of year. Here's a delicious way to put it to use. In a small bowl, whisk together shallots, lemon juice, mustard, vinegar, and salt and pepper. Whisk in olive ...

1. In separate bowls, whisk the egg whites and egg yolks until smooth. In a small nonstick sauté pan, heat a little oil over medium-low heat. Add the egg white and cook, without stirring, just until ...

The Singapore Slaw at chef Susur Lee’s new restaurant, Zentan, is an eye-popping twist on a lo hei salad, traditionally eaten during the Chinese New Year. The slaw is served at all of his restaurants, ...

Bleu Cheese Sauce Ingredients: 1 c. Bleu Cheese Crumbles3/4 c. Heavy Cream Preparation for the Bleu Cheese Sauce: Place the cream in a sauce pot and bring to a simmer. Reduce the cream by 1/2 and turn ...