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Ramen may be all the rage, but chaufa’s day is coming. With the Summer Olympics on the horizon and interest in South American cuisine on the rise, now is the time to dig into a soul-satisfying bowl of ...

Coat a small nonstick skillet with no-stick cooking spray, then heat it over high heat. Pour enough of the eggs into the pan to just coat the bottom, swirling until the eggs set firmly. Cook for ...

“This is the story of the chaufa,” said Jose Diaz, co-owner and head chef of Icaru, the no-frills Peruvian bistro on lower Elm Street, as he seasoned boneless chicken with garlic and ginger, and ...

– In a bowl, add seafood, salt and garlic paste and mix well. – Heat canola oil in a wok and get it very hot. When it starts to smoke add the seafood and let it cook for about 30 seconds. – Now, add ...

The latest thing in Latino cooking is a little less Latino. The growing political and cultural clout of American Hispanics has infused the collective American dinner plate with the flavors of the ...

Rub shrimp with garlic, ginger, sesame oil and chile. Let marinate for two hours. In a hot skillet or wok, add canola oil to medium heat. Cook shrimp for three minutes. Add eggs and cook for one ...

– Put vegetable oil in a hot wok. When it smokes, add an egg and scramble it. Add cooked rice and continue to stir. – When the rice is hot, add julienned carrots, snow peas, a pea and carrot mix, ...