The salt-and-pepper treatment is a Cantonese technique that can be applied to give almost any meat, seafood or tofu a crunchy exterior and tongue-tingling flavor. The protein typically is deep-fried, ...

When seasoned simply with salt and pepper, they remind me of samgyeopsal, or grilled pork belly, the kind you’d eat at a Korean barbecue restaurant, just from a different life and with less fat (not ...

Deglaze with port wine. Stir in fig preserves and demi-glace. Continue cooking until sauce is slightly thickened and meat is ...

The salt-and-pepper treatment is a Cantonese technique applied to meat, seafood and tofu. The protein typically is deep-fried. But the cooks at Christopher Kimball’s Milk Street instead opt to pan-fry ...