Crispy on the outside, tender on the inside this tempura softshell crab recipe shows you how to fry up restaurant-style ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. What’s a fool-proof way to make almost ...

I had a dish with these flavors at Jean-George's in New York City. It has been on his menu for many years. The flavor combination is incredible. He pan sears his scallops, and the garnishes are all ...

That’s one of the questions home cooks ask me most often at this time of year. They’re tired of cooking yet another big sit-down dinner; tired of putting out huge buffet spreads of the usual hors ...

Nothing is better than fresh-from-the-dirt asparagus, and we're entering into the season now. I don't do much with those babies; just a 10 second blanch and a squeeze of lemon. That's it. That's the ...

For those who aren't fond of okra's gooey quality, there are two surefire ways to keep it in check: high-heat cooking and a dose of acid. Executive Editor Karen Shimizu's recipe for okra tempura with ...

In the market for finger food? (Who isn't?) Need a party-friendly starter course? There's an app for that, and every Tuesday we'll bring you one from the BA recipe archive. Green beans are crunchy ...

It’s farmers market day in Santa Monica and I have tempura on my mind. The Japanese farmer carries most of my staples — shishito peppers, burdock, kabocha squash and daikon radish, which I like to ...

Tempura made its debut in Nagasaki in the 16th century when the Portuguese brought over the practice of coating food in batter to fry it in oil, a simple technique that changed Japan's food history ...