I am a huge fan of dim sum. I am finally making a trip to China. I love eating any and all types... so, I am looking for a couple of suggestions in each of these cities. If you can, let me know what are the specialities in each place.
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.
A perfect margarita is a thing of beauty, and dangerously easy to make. Freshly squeezed lime juice, and the proper balance of 100% agave tequila and Cointreau, are essential. Read more.
Here's the ultimate, savory weeknight meal for your family. Extra-lean ground beef (which sometimes cooks up dry) works well here because it's combined with marinara to keep it moist.
We get a better look inside a Williamsburg restaurant. Chef Connolly gets a little hand in the kitchen at Rider.
Easy Crab Cakes
Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab. Read more.