I’ve never been able to get the hang of making spring rolls; there’s either too much or too little filling or, even worse, the wrappers tear mid-fold, causing all of the filling to spill out. So, ...

Japanese culture has introduced many excellent food products and dishes to America’s culinary palate. Most of us are familiar with surimi (imitation crab and lobster), ramen noodles, the hungry ...

AMERICAN FOOD has always been something of a grab bag of international culinary traditions. “Because the United States is a land of immigrants, a boiling pot of different cuisines if not a melting pot ...

These three sauces have different flavor profiles, but also the colors are very pleasing to the eye. Cook rice noodles in hot water for about 2 minutes or until they are tender. Rinse in cold water ...

Place the noodles in a bowl. Pour enough boiling water over the noodles to cover. Let sit for about 15 minutes to tenderize. Drain thoroughly and chop into about 4” long pieces. Allow to cool by ...

My go-to order at Vietnamese eateries is always the Chicken Pho (S$6), so that was the first dish I decided to try. The hefty bowl of steaming hot noodles contained rice noodles, shredded chicken and ...

8 8-inch, spring roll rice paper wrappersDirections: Cook ramen noodles according to package. Drain and rinse ramen in cold water. Leave ramen to drain in a fine mesh drainer until you roll the spring ...

Clouds hover in the corner of Joe’s Steam Rice Roll, inside a narrow mini-mall in Flushing, Queens. A single rice noodle fills a steaming tray as big as a newspaper, one broad sheet, wobbly like ...