This easy, Thai-inspired chicken stir-fry makes good use of two favorite summer farmers market finds, basil and chili peppers. (Gretchen McKay/Pittsburgh Post-Gazette/TNS) My kitchen garden is often a ...

Many cultures use meat as a flavoring instead of as the main ingredient. Here, ground bison adds substance and richness to the tofu and green beans in a chile sauce–spiked stir-fry. For the most ...

Serves 2 to 3 as main dish, 4 as a side. Note: Gochujang, a Korean hot pepper paste, gives these green beans their savory-sweet spiciness. This dish works well as either a main dish with rice, or as a ...

In this fast, piquant weeknight meal, ground pork and green beans are stir-fried with plenty of ginger, garlic and chiles, and seasoned with soy sauce and coriander seeds. A big splash of rice wine ...

Grocery store shelves look nothing like they did 25 years ago. Yes, they're still constructed in the same way, but what populates those shelves is another matter entirely, at least in the ethnic aisle ...

My kitchen garden is often a hit or miss proposition, depending on how hungry the fat (and happy) groundhog who lives under my shed is on any given day or week. But I almost always can count on ...

Make sure the green beans are dry, with no water clinging to them. Heat 1 inch of oil in a wok over high heat until little bubbles appear around a bean dropped in the oil. Add the green beans and fry ...

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Green bean season is shorter than my list of ways to prepare them. Before I can cycle through the dozen or so dishes, it’s time to move on to wintry Brussels sprouts and cabbage. This green bean dish, ...