Sharing a great post: Sichuan-Style Wontons in Hot and Sour Vinegar and Chili Oil Sauce (Suanla Chaoshou)

Sweet and savory. Slippery and slick. Juicy and tender. Hot and sour. Garlicky. So. Freaking. Good.
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Sharing a great post: The Best General Tso's Chicken

Unraveling the mysteries of home cooking through science. If the British can proudly call Chicken Tikka Masala their national dish, then surely it's time that General Tso got his chicken in our national spotlight.
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Sharing a great post: Original Teriyaki

Okay, time for teriyaki, but I mean the real thing, not the ho-hum dish we typically see here in America, the one with a gummy, starch-thickened sauce that drowns chicken or fish.
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Sharing a great post: Recipe for Rajma

Need a Rajma Recipe? Here it is. India is a land of diversities, which is well portrayed in its culture and cuisine. A land where taste changes at every 100 kms. Hence, it has a wide spectrum of food.

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