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These easy broiled salmon and shrimp cakes, seasoned with a lively mixture of mayonnaise, Dijon mustard, Worcestershire sauce, and Old Bay®, are quick to prepare.
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This crunchy bean salad is tossed with celery, green peppers, and cucumbers and coated with a vinegar-based dressing for a perfect picnic salad.
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A delicious mild curry to serve with steamed or boiled rice that's relatively simple to prepare. The use of lettuce in cooked meals is also an interesting novelty for Western tastes used to having it only in salads and buffet dishes.
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Tender chunks of chicken breast simmer in an Italian-style tomato sauce with lots of mushrooms. The dish is served on hot egg noodles and sprinkled with Parmesan cheese.
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Slice yuba (tofu skin) and toss with carrots, green onion, cabbage, and peanut-ginger dressing to make Chef John's recipe for yuba noodle salad.
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Chef John's cheese blintzes, filled with a lemon ricotta-cream cheese mixture, are perfect for a special brunch. Try them with a fresh berry sauce.
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Just two things this dinner party scene-stealer needs: a patient cook and a table of hungry guests.
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An exciting blend of pork, vegetables and spices is sealed inside wrappers, then baked until crisp. Delicious and crunchy without deep frying!
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This make-ahead vindaloo recipe is a guaranteed crowd pleaser and will convert many to Indian food. It can be made with any meat and most pantry items.
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Bright yellow banh xeo stuffed with shrimp and crispy bean sprouts are rolled up in lettuce leaves in this Vietnamese street snack recipe.
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Because the best part of tomato soup is dunking a buttery grilled cheese into the bowl.
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Spiced pastry cream sandwiched between layers of chocolate cake make for a decadent Halloween treat.