This pan-fried whole tilapia draws inspiration from Cantonese cuisine and makes for a show-stopping dinner centerpiece.

When you expose peas to this type of heat, as opposed to boiling or sauteing them, you'll get an extra crispy texture.

Drain the cooked sweet potatoes and peas, and add them to the pan with the haddock. Stir in the butter and heat through for 2-3 minutes. To serve, spoon the parsley and chilli sauce onto a serving ...

Put the pan-fried tofu on paper towels. Place a wok over a high flame and when it's hot, coat it with about 10ml (2tsp) of oil. Add the snow peas and stir-fry over a high flame for about 30 ...

Then rinse them a few more times. After rinsing, put your black-eyed peas in a pan and cover them with water. Bring the water to a boil and then simmer the peas for 5-10 minutes. Turn off the heat ...

Add green peas to the pan and mix everything well. Cook for 3 more minutes. Mix in some freshly grated ginger for flavor.

Roll each coxinha in breadcrumbs, then fry until golden brown, about three minutes per side. Drain on paper towels and serve ...

The egg is pan-fried into small, thin omelettes before being folded over a meaty filling. I use a small wok, but a small skillet works, too. If you want to get more luxurious, substitute cooked ...

1: Bring a large pot of salted water to a boil. Cook gnocchi according to package instructions (about 2 minutes, or until ...

Another keeper for the fall and winter dinner party rotation: David Tanis’s peppered sea scallops with spinach. Spiked with ...

As the dough for yeast rolls rises, it must go over the lip of the muffin pan, a lesson every baker at Wade’s Restaurant in Spartanburg, South Carolina, must learn on the first day of employment.