These recipes, with flavors from China, Japan, Thailand, Korea, and more, all take 20 minutes or less to prepare.|Text: Jason Horn and Cooking Light staff
If your butcher is unable to cut an 8-ounce piece of pork loin, buy 1 pound and freeze the remainder for another use. Save
your mushroom stems for stocks or broths.View Recipe: Mu Shu Pork Wraps
Whether it’s grilled, sautéed, or roasted, here's your guide to the ultimate weeknight wonder: Chicken!
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