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Though marinated only briefly with lime juice, garlic, ginger and soy sauce, the Cornish hens and vegetables nevertheless have a deliciously intense flavor.
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Make weeknight dinner fun again with these Asian lettuce wraps containing ground pork, fragrant coconut-lime rice, and crunchy sauteed vegetables.
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Thanks to the broiler's high heat, elegance is effortless (and fast) in our pork tenderloin with snow peas, bell peppers, carrots, and scallions.
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This easy, Asian-inspired salad is best for using up the extra Coriander-Dusted Roast Beef.
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This recipe is by Amanda Hesser and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Translucent glass noodles (a.k.a. cellophane noodles) are ubiquitous at pan-Asian restaurants. Hosea Rosenberg gives them extra care, stir-frying them in sesame oil with a generous array of vegetables.
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Tangy pickled cabbage and spicy carrot kimchi are the key to Angelo Sosa's tofu-topped green salad at New York City's Xie Xie.
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Zang Toi's supremely crispy spring rolls are filled with a mix of marinated shrimp, ground pork and a handful of colorful julienned vegetables, like carrot, jicama, and beans.
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This recipe is beyond salad- pasta and Thai-seasoned ground beef combine for a knock-out meal.