Mozel Watson (owner of Wines by Mozel), is a die-hard fan of the lo mein at Peking Duck House in New York City’s Chinatown. He likes to pair the dish with Ruinart champagne. The wine’s fine bubbles “act like tiny knives, cutting right through the noodles,” and each of the ingredients complement the wine’s round, …
Sure, takeout is easy—you call into the restaurant, pick out a few stir-fries and noodles that sound good, and then camp out in front of the TV with those little foldable cartons and a pair of disposable chopsticks. But for the most part, making your favorite Chinese takeout dish at home is just as easy, …
This refreshing noodle-based salad comes from Sonoko Sakai, a Japanese American Hollywood movie producer turned cooking teacher and food writer. Whether using fresh soba noodles or dried, take care to cook very gently—don’t walk away from the pot!—as they go from perfectly cooked to overdone in a matter of moments. For the greens, use any …