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cooking.nytimes.com
This isn’t the dense scallion pancake you see served in Chinese restaurants, which is made with what amounts to bread dough But this recipe is inspired by that pancake Made with a simplified, scallion-laden batter, it is a fork-tender pancake reminiscent of a vegetable fritter
Ingredients: spring onions, egg, soy sauce, flour
www.allrecipes.com
Chicken legs are simmered in a mix of vinegar, soy sauce, garlic, and black peppercorns in this easy dinner.
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Plantains are gently fried, then smashed and shaped into cups and fried again. The crispy cups are then filled seasoned beef and topped with cheese in this impressive dish.
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Chef John brings big flavor to grilled chicken skewers by using a less-sweet teriyaki marinade and an herb-filled miso 'ranch' dipping sauce to finish.
www.delish.com
Two Middle Eastern staples make one great dressing.
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Cranberry sauce is added to turkey drippings, curry powder, and orange zest, creating a festive twist on traditional Thanksgiving gravy.
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Water chestnuts, bacon, and a sweet-and-savory soy marinade make up these easy hot appetizers.
Ingredients: shoyu, sugar, water chestnuts, bacon
cooking.nytimes.com
This recipe works equally well with bok choy or sturdy greens, both of which have tough ribs and leaves that have a cruciferous flavor I steam them for a minute before stir-frying so the leaves won’t be too tough.
www.chowhound.com
This beet hummus recipe comes from Elise over at simplyrecipes.com. She is one of my favorite bloggers and I was lucky enough to hear her speak at the last Blogher...
Ingredients: beets, tahini, lemon juice, garlic, salt
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Broccoli, cauliflower, and chickpeas are topped in a homemade tahini lemon dressing in this gluten-free, quick and easy salad bowl recipe.
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Spaghetti noodles are tossed with peanut butter, tamari, and Thai chili sauce for this quick, Asian-inspired meal for one.
cooking.nytimes.com
This stylish recipe for a warm kale salad comes from Anna Jones, a British food stylist who worked for Jamie Oliver before striking out on her own It appears in her 2015 cookbook, “A Modern Way to Eat,” a collection of recipes that anyone who spends as much time as I do snooping around home kitchens can tell you is shaping up as a kind of new-era “Silver Palate Cookbook.” (This salad could be Jones’s chicken Marbella.) It calls for oven-roasted tomatoes slicked with olive oil and fragrant with lime, as well as kale cooked soft in parts and crunchy in others, the pure mineral intensity of the greens bracketed by soy sauce and shavings of coconut The dressing – ginger, miso, tahini, honey, olive oil, lime juice and chopped hot pepper – is a far thicker mixture than vinaigrette, one that lends itself better to drizzling over the bowl.