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This recipe, an adaptation from “The Hakka Cookbook” by Linda Lau Anusasananan, came to The Times by way of Mark Bittman in 2013 The Hakka people are sometimes thought of as the Jews of China, because they’re dispersed all over the place But the Hakkas cannot even point to an original homeland: you can find them everywhere
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Spicy chicken fajitas with guacamole are a great family favorite for weeknight dinners; perfect for outdoor dining in the summer!
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Rotini pasta and vegetables are tossed with ranch dressing in this cold pasta primavera salad that is perfect for picnics and potlucks.
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Get Curried Chicken Salad Recipe from Food Network
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Get Vegan Quinoa-Cranberry Stuffed Acorn Squash Recipe from Food Network
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This recipe is by Steven Raichlen and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Molly O'Neill and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Healthy Chicken Fajita Stuffed Peppers Recipe from Food Network