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 ...

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 ...

There's something joyful about noodles. They twist through sauces, catch bits of veggies, and turn any plate into a colorful ...

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 ...

Bring a pan of salted water to the boil over a medium heat and cook the udon noodles until al dente, according to the packet ...

January is national soup month. Warm up with this recipe for savory chicken udon soup. Thicker than soba noodles, udon makes for a filling meal on a blustery winter day when there is much shoveling to ...

Mikiko Kunitomo tops udon noodles with salad ingredients or cooked spinach or green beans. Cook thinly sliced beef, chicken, or pork in the water with the noodles to add a little protein. Ponzu, a ...

As we get well into the colder part of the year (and a new semester), a hot, comforting udon noodle soup recipe may help lift your spirits. A trusted friend swears by this recipe as a bona fide “quick ...

There's something incredibly comforting about a big, steaming bowl of noodles. Easy to cook – and with several varieties to choose from – they marry well with a whole host of ingredients, so there's ...

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 ...