The peanut occupies a strange and remarkable place in our national consciousness. It’s not a true nut (it’s a legume, like lentils and peas), but might as well be for purposes of food allergies and ...

Makes 5 (1-cup) servings. Recipe is by Holly Clegg from her "Guys Guide to Eating Well" cookbook. Great served with rice or Chinese noodles. Prep time: 15 minutes. Cooking time: 20 minutes 1 ...

A stir-fry is an easy go-to dinner. To stir-fry means to cook foods quickly in a small amount of oil over high heat. The only real work and time is in chopping and slicing the ingredients. The spicy ...

The poet T.S. Eliot famously wrote that “April is the cruelest month,” but I could make a strong case for January. With the holiday season concluded, we’re left with relatively few fun diversions from ...

Glazed peanuts are a versatile topping to shower over virtually any steamed or roasted vegetable, particularly broccoli, cauliflower or carrots. You can use equally tender Japanese eggplant but you’ll ...

In a large bowl, whisk the peanut butter with the soy sauce, vinegar, honey, chili garlic sauce, sesame oil, ginger, two-thirds of the garlic and 2 tablespoons warm water until smooth. (If the sauce ...

I live in a noodle household. Thick, thin, fresh or dried, I probably could eat them every night and never be bored because there are so many sauces and preparations to make them shine. This spicy, ...

Enough peanut sauce could make even shoe leather taste delicious. Nutty, salty, spicy and bright, my version is a melody of flavors that relies on just a few simple pantry ingredients to make ...

Inspired by the nutty spice of the much-loved satay, I use whole peanuts to bring a new level of creamy crunch to this dish, says Kwoklyn Wan. From our morning news briefing to a weekly Good News ...