This light, simple dish is a fabulous way to use up leftover rotisserie chicken. It’s wonderful served warm, but you can also make it ahead and enjoy it later as a chilled picnic or lunchbox-perfect ...

In a medium saucepan over high heat, combine the stock, soy sauce, and mirin, and bring to the boil. Lower the heat, and add the chicken and shiitake mushrooms. Simmer 4-5 minutes or until chicken is ...

1. Set the chicken breasts between pieces of plastic wrap and pound them to a ½-inch thickness. Cut into ½-inch slices. 2. In a large skillet over high heat, heat 2 tablespoons canola oil. Add chicken ...

There's something joyful about noodles. They twist through sauces, catch bits of veggies, and turn any plate into a colorful mix of comfort and flavor. Whether it's the light bounce of Pad Woon Sen or ...

While shopping at an Asian market last week, I found three kinds of basil. So I rounded up a friendly produce clerk and asked about the differences. That’s how I ended up using red (Thai) basil in ...

1 package Sun Noodle udon ½ teaspoon wasabi paste 1 tablespoon butter 1½ tablespoon shoyu 1½ tablespoon dashi Pinch of sugar 1 teaspoon garlic, minced Black sesame seeds, for garnish In a sauté pan, ...

Add Yahoo as a preferred source to see more of our stories on Google. With noodles, rice, or just plenty of chicken, chicken soup always delivers comfort. Simply Recipes / Alison Bickel Chicken soup ...

Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. With cold weather bearing down upon us like a Shinkansen — the Japanese ...

Welcome to Never Fail, a semi-regular column where we wax poetic about the recipes that never, ever let us down. This week: the chicken noodle soup recipe that editorial assistant Ashley Mason just ...

Forget getting a flu shot this season (unless you’re elderly or a baby). Instead, dose yourself with chicken noodle soup. It’s Jewish penicillin — or in this case Japanese. Chef Norihiko Aratake of ...