Place flour on a plate and season with salt and pepper to taste. Rinse fish fillet and pat dry with a paper towel. Dip into seasoned flour, making sure both sides are coated. Shake off excess flour.

In a pressure cooker, add the vegetable oil, saute the onions, cumin, garlic and minced ginger until golden, add the black pepper and meat spices, mix well and crumble in the beef bouillon cubes (you ...

For the skewers, place the chicken in a mixing bowl with the oil. Toss to combine, sprinkle on the paprika, salt, dehydrated lemon peel, pepper, and garlic powder. Mix to evenly distribute the ...

Emma Wartzman is the kitchen and dining writer at New York Magazine’s the Strategist. Previously, she was an editor at Bon Appétit. Leftover rice is one ingredient I always have sitting in my fridge.

Pepper Lunch, the Japanese-born experiential fast-casual concept unlike any other, with a cult following and more than 540 locations across 17 countries, today announced its first annual “World Pepper ...

Set a fine-mesh strainer over a small bowl and set it near the stove. Put garlic and neutral oil in a large nonstick skillet and set over medium heat. Cook, shaking pan often, until garlic is lightly ...