|
Tequila & butter create
a saucy base for garlicky, spicy shrimp
|
|
Pancakes, meet pandan.
Asian American restaurants add their own spin to the weekend brunch.
|
|
Fresh tomatoes and tomato paste impart deep flavor in this
comforting Indian rice dish
|
|
Skip the mayonnaise
for an elevated take on chicken salad
|
|
5 delicious summer meals
for when it’s too hot to cook
|
|
Orange creamsicle or
minty watermelon? Homemade popsicles are healthier than in the freezer
aisle.
|
|
Thinly sliced fried
scallions add bold flavor to savory pork noodles
|
|
A simple recipe
for onigiri, or Japanese rice balls, with salted plums
|
|
Spicy Chinese Beef
Skewers (Niu Rou Chuan)
|
|
For an easy, flavorful
stir-fry, combine chicken breasts, bell peppers, and umami-rich hoisin
|
Canned chickpeas —
and their liquid — create an elegant, garlicky soup
|
Transform Asian
kitchen staples into an umami-packed vegetarian soup
|
|
For the new year,
Shanghai-style noodles and greens augur tastiness — and prosperity?
|
Indian-spiced Tomato
Soup
|
Mixing up homemade
granola is simple
|
|
Sweet Potato
Brown Rice with Soy and Scallions
|
School is back: 3 lunch
ideas that kids (and parents) can enjoy
|
Spice up your afterschool
snacks with uncommon ingredients
|
|
Garlic Fried Rice with
Chicken
|
Recipe for My Mom’s
Japanese-Style Mapo Tofu from The Wok
|
Lunar New Year
desserts: customary or "cute-ified"
|
|
Kimchi Grilled Cheese
with Ham
|
Chilies and turmeric
boost 20-minute shrimp stir-fry
|
Tea drinkers enjoy possible
health benefits, study suggests
|
|
Sugar and savory spices
liven up summer berries
|
Miso adds richness to
chicken salad
|
Try a weeknight-easy
spiced steak
|
|
Asian chili-garlic sauce
punches up pork burgers
|
Rhode Island-Style
Fried Calamari
|
Vietnamese Skirt Steak
Sandwiches
|
|
Mideast twist jazzes
up chocolate dessert
|
Miso-Gochujang Shredded
Pork
|
Miso-Spiced Rum
Bananas Foster
|
|
Vietnamese caramel
sauce yields complex savory sweetness
|
Asian seasonings simplify weeknight salmon
|
Soy marinade makes
weeknight steak simple
|
|
Love infusions in your
cocktails? Bring that skill home
|
Curry powder shortcuts
savory beef skewers
|
Blueberry Crumble with
Oats and Tahini
|
|
Spice cabinet
shortcut speeds up this Kurdish braise
|
From quick shortcuts to
slow cookers, how we’re eating now
|
Sure, throw hot dogs on
the grill. But don’t forget bananas.
|
|
Poach boneless chicken
breasts for flavor, tenderness
|
Set the table
early, and other tips for Thanksgiving hosts
|
Put down that takeout
menu: Stir-fry basics for home cooks
|
|
How to make sinfully rich brownies for
real chocolate lovers
|
Icebox Cheesecake
|
You won’t miss the
meat in these rice and edamame burgers
|
|
Tumeric Chicken
Salad Sandwiches
|
Easy Weeknight Chicken
Tacos
|
How to make a
traditional tandoori chicken — at home
|
|
A foolproof way to
make chicken drumsticks ultra-tender
|
You won’t miss
the meat when you make this mushroom burger
|
Grilled Vegetable Kebabs
|
|
Make these
toothsome noodles with shreds of tender chicken
|
Skip delivery
tonight and make pizza at home — in a skillet
|
Pair earthy, hearty
mushrooms with equally hearty farro
|
|
You can freeze that?
Tips for freezing all kinds of foods
|
Thai Red Curry with
Lentils and Tofu
|
This vegetable
curry has bold flavors to keep everyone happy
|
|
A one-pan chili with
maximum flavor starts with toasted rice
|
Chinese Chicken Salad
offers an enticing variety of tastes
|
Key tips on how to
avoid making your tabbouleh salad soggy
|
|
Gingerbread
Layer Cake
|
Foolproof Holiday
Cookies
|
Olive Oil Potato
Gratin
|
|
Cooking on
deadline: Cauliflower Tots
|
Roasting gets
Brussels sprouts caramelized on the outside
|
Scratch the mushy
stuffing and make cornbread from scratch
|
|
This apple crisp gets
an unlikely boost from cranberries
|
Cooking on
deadline: Spicy Brussels sprouts, kimchi dressing
|
Robust grilled
cheese sandwiches for adults, not just kids
|
|
Red lentils shine
when you add garlic, ginger, and curry
|
Cooking on
deadline: Roasted Cauliflower and Chickpea Salad
|
A stir-fry with
easy-prep ingredients done in an hour
|
|
Korean Fried
Chicken Tenders
|
Bring two
beloved desserts into one with an ice cream cake
|
Don’t chase ice
cream trucks — making it at home is easy
|
|
Get a handle on
chicken satay with a peanut dipping sauce
|
Chicken Tikka
Masala
|
Cooking on
deadline: Watermelon Strawberry Smoothie
|
|
A simple shrimp pad thai that requires just one skillet
|
Chicken larb bursts
with flavor
|
Korean Grain Bowl
is built on healthy, filling ingredients
|
|
Dan Dan Noodles
|
Ripe Banana
Pancakes
|
Coconut milk and curry
paste take chicken to new heights
|
|
Shrimp and Pineapple
Brochette
|
Creamed Kale with
Parmesan
|
Chocolate
Peppermint Cookies are a holiday treat
|
|
A berry tart in under an hour, using an olive-oil cake
base
|
A berry tart in under an hour, using an olive-oil cake
base
|
Greek-Style Rice Pilaf
|
|
Mashed Sweet
Potatoes with Roasted Garlic
|
Cauliflower with
Sesame Drizzle
|
Ginger Tea is a
soothing drink
|
|
Sever egg rolls from
the restaurant by making these at home
|
Easy weeknight meal:
Spicy Sautéed Fish with Pineapple Mango Salsa
|
Cooking on a deadline:
Korean-Style Grilled Short Ribs
|
|
These
melt-in-your-mouth pork belly steamed buns will vanish
|
Salmon on the
grill gets tasty with miso and lime juice
|
Wine, saké, and
orange juice makes a memorable cocktail
|
|
Naan Pizza is a fun
way to eat the flavors of India
|
Roasted Sweet
Potato and Carrots in Quick Soy Sauce Marinade
|
Poached Cod with
Raw Papaya Relish
|
|
Cauliflower is
surprisingly versatile
|
Asian Bok Choy
|
Chinese Take-Out
Chicken and Broccoli
|
|
Vietnam inspires a healthy chicken salad
|
Ready for breaded
cutlets of a different kind? Cauliflower!
|
A new way and
improved way to eat peppermint bark
|
|
Cheese fondue that’s
healthy thanks to a sneaky ingredient
|
Cooking on deadline:
Pumpkin Cream Cheese Brownies
|
Don’t settle for dull
turkey gravy at Thanksgiving
|
|
A bit of acid and fat
do wonders to amp up the flavor of fish
|
Make a Chicken Tikka
Masala that’s easy and full of flavor
|
Grill fish and
fruit for an appealing summer dish
|
|
Asian
Beef-and-Mushroom Burgers
|
A spicy turn on
grilled cheese
|
Cardamom lends
fragrant twist to banana bread
|
|
Can parsnip "rice"
sushi hold its own against the real deal?
|
This spring, embrace
vegetables, but don’t overpower them
|
Slow cookers bring
out the best in pork and Indian flavors
|
|
Homemade chicken
soup for when there’s no time for homemade
|
Steamed whole
fish? No. Baking it in foil is easier, tastier
|
For the Lunar New
Year, find affinity in Indian, Chinese foods
|
|
No room in the oven
for sweet potatoes? Take them topside!
|
Roasted duck is easier
— and more delicious — than you think
|
You won’t miss the
meat or bread in this veg-rich oven hash
|
|
Korean foods
making inroads in America via pantry staples
|
Healthy
roast for the holidays? With pork, easily
|
A quinoa dish that
can be a side or delicious main
|
|
Pumpkin pie
reconfigured as Thanksgiving cannoli |
Quick
Asian Chicken Noodle Soup |
A chicken
noodle soup via Africa and Thailand |
|
Rethinking
sushi rolls for a filling packed lunch |
A forbidden
take on a healthy rice pudding |
Moving
asparagus to the center of your plate |
|
Make an indulgent cake even more so for the holidays |
Fruity
inspirations: Tropical Almond Macaroons |
A healthy,
Thai take on the Thanksgiving pumpkin |
|
Shrimp and
Shiitake Noodle Stir-Fry |
Pasta with no carbs
and almost no calories? No kidding |
For tasty
holiday desserts, try saffron and five-spice powder |
|
Yin and yang on
your plate with five-spice powder |
Great turkeys need
equally great classic sides |
Lemon-Herb Carrot
Tarts
|
|
Complex barbecue
flavors from an easy recipe |
Massive flavor in a
little bottle: A hoisin primer |
Fresh ginger: What it
is and how to use it |
|
Lemongrass: What
it is and how to use it |
Wonton skins: What
they are and how to use them |
Family recipe calls for ‘paper clip’ cuts of pork |
|
Agave nectar: What it
is and how to use it |
Coconut milk:
What it is and how to use it |
Revisiting the
pomegranate trend: Pomegranate molasses |
|
Miso: What it is and
how to use it |
Chefs root for
ginger’s versatile properties |
Lunar New Year: A
culinary wish for a long life |
|
Chicken pot pie
re-imagined as a party appetizer |
Do the dunk
with Rocco DiSpirito’s healthy fondue
|
For a healthier
holiday, try Christmas pork, not ham |
|
Shrimp fried rice
that doesn’t come in a box |
Chinese Feasts
& Festivals: A Cookbook |
Spicy Hoisin Beef
with Ginger-Soy Noodles |
|
Seasonal cocktails
spice up the holidays |
Celebrate the
holidays with a fusion of festive breads
|
Thai red
curry |
|
Crab rangoon
without the deep fry
By J.M. Hirsch |
Cooking from
the Heart: The Hmong Kitchen in America
By Sami Scripter and Sheng Yang |
Ani’s Raw Food
Desserts
By Ani Phyo |
|
Top your latkes with a Japanese-inspired sauce
|
Hot chocolate
that’s almost too good to drink |
Lamb Kebabs from
Xinjiang region |
|
New Asian
Cuisine: Fabulous
Recipes from Celebrity Chefs
By Wendy Chan and Grace Niwa |
Sticky Toffee
Pudding |
My Grandmother’s Chinese Kitchen:
100 Family Recipes and Life Lessons
By Eileen Yin-Fei Lo
|
