As she does in many of her videos, Liao, a recipe developer specializing ... with a 70/30 lean-to-fat ratio, curing salt, ...

For the Chinese sausage, you can use either plain (lap cheong) or liver sausage (yuen cheong), or both. The meat makes this a strongly flavoured dish, so it is best eaten with steamed rice.

Lap cheong is Chinese wind-dried sausage, while yuen cheong is liver sausage. The best restaurants have their own secret recipes for the sauce that is stirred into the bo jai fan just before it ...

Shelf-stable gnocchi shines — in all its plump, chewy glory — in my new recipe for sheet-pan gnocchi with sausage and peppers ...