Butterflying the ribs speeds up the cooking time.
A few pantry ingredients help transform the ordinary weeknight stir-fry.
This stir-fry features small bites of meat and vegetables evenly coated with a slightly thickened, but not gloppy, sauce.
Usually by the time thin-cut chops pick up a nice char from the grill, the insides are dry.
Peanut noodle salad often gets stuck in the muck. We resolved to make the sauce as smooth as Thai silk.
We love smoky, tender barbecued ribs. And we love sticky, intensely flavored Chinese ribs. Could we marry the two?