Spicy Pork and Cashew Stir-Fry with Snow Peas and Red Pepper

This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.

This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.

Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.

The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.