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Very easy recipe from my Grandmother. Crust can be rolled out a second time if necessary and it won't get tough.
Ingredients: flour, salt, vegetable oil, milk
cooking.nytimes.com
The vegan chef Jenné Claiborne grew up in suburban Atlanta, where she developed a love for the teriyaki chicken stir-fry at Panda Express After she became vegan, she recreated the flavors of her teen-age craving, using dates and soy sauce to produce the flavor of teriyaki sauce If you don’t have chickpeas on hand to add heft to the vegetables, replace them with tempeh, tofu, edamame, jackfruit or mushrooms
cooking.nytimes.com
Here is a remarkably sophisticated though dead simple take on classic dude food: chicken wings that work just as well in front of a football game on the television as at a Chinese New Year party They are sweet, spicy, sticky, fragrant and full-flavored, and they have a fine, shiny lacquered coat Top with a scallion and cucumber relish spiked with roasted peanuts, sesame oil and hot red peppers
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Lighter than the real thing but still plenty tasty with Canadian bacon, edamame, peas, and carrots.
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This recipe is by David Tanis and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Little half-moon shaped pillows made with prepared wonton skins are stuffed with a flavorful filling made of tofu, cabbage, and chopped cooked rice noodles, then fried to a crisp golden brown.
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Get Chili Beef Stir-Fry with Scallions and Snow Peas Recipe from Food Network
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Powdered green tea is used in this delicate cake you make in a bamboo steamer. Black sesame seeds can be found in most Asian grocery stores.
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This classic peanut sauce recipe is great for summer rolls, cold noodles, or salad.
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Get Tropical Teriyaki Pork Marinade Recipe from Food Network
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Get Kid-Friendly Salmon Recipe from Food Network