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This is a three-cabbage slaw - green, red, and napa - but the real delight is the dressing. It is made with creamy peanut butter laced with brown sugar, fresh ginger, and garlic.
cooking.nytimes.com
This recipe is by Cathy Barrow and takes About an hour, plus cooling time. Tell us what you think of it at The New York Times - Dining - Food.
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The tangy, bold taste of quickly cooked mustard greens pairs perfectly with nutty sesame oil and Japanese rice wine for a simple but savory side dish with an Asian inspiration.
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Sake, green tea, and ginger syrup mixed into a refreshing drink.
Ingredients: green, sake, rum, ginger syrup
cooking.nytimes.com
This dish is downright addictive Thinly-sliced strips of beef are marinated in a salty-sweet-spicy marinade then quickly seared on the grill Then they're rolled up into ssam (Korean-style wraps) by folding a piece of steak or two, some rice, vegetables and herbs inside a crisp, cold lettuce leaf
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Get Pear Clafouti Recipe from Food Network
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Get Shrimp and Mango Summer Rolls Recipe from Food Network
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Kelp noodles are made from seaweed and are gluten free. Here they are combined with chicken, spinach, and vegetables for a quick main dish.
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Sliced cucumbers are tossed in a sesame-chili vinaigrette for a simple Japanese-inspired salad.
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This light, delicate smoothie is perfect for those hot summer days. The Asian pear flavor really comes through.
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Get Foil-wrapped Pears with Caramel Sauce Recipe from Food Network
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This dessert is divine in its simplicity. Rich, tangy buttermilk makes the cake deliciously moist, and a splash of vanilla throughout.