Traditionally this bird is taken from the liquid and served without further cooking, hot or at room temperature. But I like to finish it by placing it in a hot oven where, in just five minutes, it develops a dark brown, crispy crust; this browning can also be done a few hours later. Perhaps the best thing about this sauce is that it can be used time and again, as long as you freeze it between uses (or refrigerate it and bring it to a rolling boil every few days) and top up the liquids now and then. Mei Kuei Lu Chiew wine is available at most Chinese markets for about $2 a bottle, and yellow rock sugar can be found at Chinese markets too.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Spiced, tender meatballs get cooked atop a bed of rice pilaf speckled with pistachios and plump golden raisins in this quick, one-pot dinner.