1Steam chicken breasts 15 minutes. Allow to cool. Chop chicken into bite size pieces, set aside.
Combine sugar, soy sauce, lemon juice, oil, garlic and ginger in a small saucepan. Heat over medium until sugar is dissolved, stirring often.
Bring to boil. Combine cornstarch and water.
Add to sauce pan, stirring often. Add chicken. Reduce heat and simmer 4-6 minutes or until sauce thickens.
1In a wok or sauce pan, heat oil. Sauté onion until translucent. Add carrots and snow peas. Stir fry for few seconds.
Add the soy sauce and stir. Immediately add the water, sesame oil, ground peppercorn and sugar. stir and finally add the mung bean sprout. Mix and stir until the sauce is all over the ingredients. Cover and wait for it to simmer.
Once it simmers, turn off heat and mix once more
1Combine both dishes and serve over or beside rice, noodles or pasta.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
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.
Put jackfruit bacon on your pork bacon or use it as a smoky, salty sub.
Smoky-Sweet BBQ Beef Short Ribs
Beef ribs can stand up to strong flavors. Here, a spicy-sweet rub with chili powder, cumin, cayenne, garlic, and brown sugar coats the meat, which is roasted to tenderness. Finishing on the grill with a smoky chipotle barbecue sauce ensures the meat gets a nice char and the sauce lacquers. Read more.
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.
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy
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.