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Expert techniques like "velveting" keep this chicken, bell pepper, and bamboo shoot stir-fry recipe from getting gloppy.
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A simple coconut curry sauce for browned beef skirt steak and vegetables adds a lot of southeast Asian flavors, like red curry paste, ginger, and lime. Vary the vegetables by season or just use your favorites.
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Assorted mushrooms, vegetables, chicken, and noodles mingle well in this hearty and healthy soup.
cooking.nytimes.com
This recipe is by Steven Raichlen and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
For the best stews, use lamb shanks simmered slowly on the bone Here, Moroccan seasonings mingle for a bright balance of flavors: sweetness comes from dates and onions, and heat and spice from ginger and cumin This tagine is traditionally accompanied only by warm whole wheat pita or Arab flatbread
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This is an energizing way to start your day or give yourself a midday boost.
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A whole red snapper, its skin delectably crunchy from sizzling in hot oil, is an Asian classic that is not to be missed. Be sure to serve the fish with plenty of steamed rice.
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Get Sugar Cane Skewered Shrimp Recipe from Food Network
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This recipe for gingerbread men uses butterscotch pudding mix and doesn't require molasses!
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A soy sauce and honey marinade give this excellent piece of meat a great flavor.
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A fluffy cream cheese and whipped topping layer is spread onto the bottom of a graham cracker crust. And then comes the pudding, pumpkin and spice layer. This luscious pie is then chilled and garnished with ginger-flavored whipped topping.
cooking.nytimes.com
Here’s a recipe Mark Bittman picked up on a road trip with his daughter across the United States, from the Black Market restaurant in Indianapolis Kale and sugar snap peas combine with a dressing of ginger, miso and rice vinegar, with dried apricots and feta cheese, almonds and mint — a riot of flavors, and an excellent meal.