These roasted brussels sprouts are tossed in a soy–black vinegar dressing with honey, sesame oil, and a tingly finish from Szechuan peppercorn oil.

Although soybeans are hotly debated legumes, they’re a good source of protein for anyone avoiding meat on Mondays—or every day of the week. And since April is National Soy Foods Month, we wanted to ...

Add oil to nonstick skillet or wok over high heat. Stir in onion; cook until wilted. Add meat; sauté until lightly browned. Add carrots; sauté 2 minutes. Add green peas and salt to taste. Stir in tofu ...

This recipe for vegetarian soy sauce pan-fried noodles from Atlanta pop-up chef Candy Hom (Soupbelly) is a popular dish in Chinese culture, symbolizing longevity, and can be made quickly and easily ...

During the month of April, the Soyfoods association is celebrating National Soyfoods Month. We asked registered dietitian Amber Pankonin how you can incorporate soy, a healthy source of protein, into ...

Have you ever tried to cook from an old, old cookbook? One that doesn’t give measurements, calls for ingredients you’ve never heard of and is missing a bunch of pages? That’s not hard. Translating a ...

Versatile, intense and indispensable in so many cuisines, soy sauce goes far beyond sushi. In this selection of 28 recipes, ...

Food writer Emiko Davies shares recipes from her new cookbook, The Japanese Pantry, including one-bowl chicken teriyaki and a moreish salty-sweet dessert. Among the jars and bottles in your kitchen ...

says she invented this colorful stir-fry one night, borrowing from traditional Chinese kung pao dishes the hot pepper and sesame oil so important to Szechuan cooking. In a small bowl, combine orange ...