NYT Cooking: Eddie Schoenfeld, the affable yarn-spinner and restaurateur who opened Red Farm in the West Village and on the Upper West Side of Manhattan, is also one of New York's finest practitioners of Chinese cuisine. In 2007, he helped The Times drill down into the taste history of sesame noodles in America, and specifically to the ones made and sold by Shorty Tang at the res...
Grilled Japanese Farm Style Teriyaki Bowl by feastingathome: This can be made with grilled chicken or portobellos, with refreshing cucumber sesame ribbon salad, avocado, and sweet brown rice. #Teriyaki_Bowl #Chicken #Rice
These burgers are inspired by the pork and shrimp filling of a shu mai dumpling. This gives you uncommon flavor in a burger — not only from the shrimp, but also from the combination of Asian ingredients — with adequate fat. (Photo: Francesco Tonelli for The New York Times)
Keep this easy recipe in your back pocket for when you want to add crunchy, zingy punch to whatever you're serving. The flavor of the rice vinegar creates a pickle that goes particularly well with Asian dishes. (Photo: Andrew Scrivani for The New York Times)
Chicken with vinegar is one of the great poultry dishes from the area around Lyons, France, where the chickens are considered by many to be the best in the world. (Photo: Andrew Scrivani for The New York Times)