Succulent, gently poached chicken, soothing soup, fragrant rice and a sparkly ginger-scallion sauce. What’s not to love?

1. Make the scallion oil: In a wok, heat oil to 284 degrees. Add scallions and ginger and fry until golden, about 25 minutes. Use a slotted spoon to transfer to a paper-towel-lined baking tray.

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This is the KUOW Book Club, and we're cooking along with "Feasts of Good Fortune" by Hsiao-Ching Chou and Meilee Chou Riddle.

On Feb. 23, the Japanese Student Association (JSA) hosted its highly anticipated annual festival Matsuri, bringing a taste of Japanese summer traditions to Pittsburgh.

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Here's how you can make Dr. BBQ's Lobster Pizza. Ingredients: Two tablespoons of butterOne cup of uncooked, chopped lobster ...