Chile Crisp Recipe
NYT Cooking: There’s just enough oil to slick all the crispy bits of chile, onion and sesame in this version of the spicy Chinese condiment, so it delivers as much crunch as it does salty, sweet, nutty heat. Dried minced onion from the supermarket spice aisle is a shortcut for the usual step of frying fresh minced onion, and it improves the crispness, too. You can experiment by mixing the hot and fruity fla...
Yo Po Mian Recipe
NYT Cooking: A staple dish from the Shaanxi Province in China’s central northwest, yo po mian literally means “oil sprinkled noodles.” It’s traditionally made with biang biang, or hand-torn flat noodles, but wide wheat noodles are used here for a quick weeknight meal. (In a pinch, any dried noodles will work.) This dish packs a lot of flavor, but its preparation is deceptively simple: Noodles and greens are...
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