The first thing I learned to cook was scrambled eggs, followed by macaroni and cheese. I'm pretty sure the third thing I learned to cook was beef and broccoli stir-fry. My best friend growing up (who, ...

Peru’s lomo saltado is fusion cooking at its easiest and most approachable, a quick stir-fry of soy-marinated beef, tomatoes and hot peppers that reflects the country’s cultural — and culinary ...

Small-town Connecticut in the late 1960s was no place to launch a culinary revolution, but there I was, refusing to eat the food my mother made for me. My parents were perplexed: After all, weren’t ...

“There is no man who does not eat and drink but there are few who appreciate taste,” said Confucius. The Chinese must have taken that pronouncement to heart. They invented stir-frying, an ancient ...

This old-school beef dinner that was popular in the '60s is a great way to use up your leftovers. It will give your celery ...

Feel like celebrating the Lunar New Year at home with a minimum of fuss? This Chinese dinner is faster and less expensive than takeout. Stir-fried beef perked up with scallions and cool cucumbers ...

This everyday beef and vegetable stir-fry is a Cantonese classic, and a favorite from Stacie’s childhood. The dish features a wonderfully savory secret ingredient: fermented black bean garlic sauce, ...

Jimmy Lee's version of a Chinese takeaway classic. 200g silverside beef, sliced and velveted (we'll use stir fry beef and ...

From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or ...

Peruvian food is a magnificent melange of Indigenous, Spanish, Chinese and Japanese ingredients and techniques, and I love how this is illustrated in the dish we’re having for dinner tonight: lomo ...