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cooking.nytimes.com
This attractive stir-fry is inspired by a traditional Chinese dish called rainbow beef The vegetarian version works well, and it’s also easier to make If you prefer a very firm tofu, take the extra time to weight it as directed in step 1
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Get Jerk Marinade Recipe from Food Network
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Get Broccoli, Tofu and Peanuts Recipe from Food Network
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Chef John livens up plain steamed rice with bok choy, sesame oil, and soy sauce.
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It's a typical Japanese fast food and it's served in many fast food places in Japan. Ingredients can be a little hard to find, but just go your nearest Asian...
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This dish is quick and easy to make on a week night. The marinade is derived from Japanese bottled Ponzu. If you don't have Ponzu in your pantry, then you can...
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A recipe for a vegan one-bowl dessert.
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These wrinkly dumplings are filled with pork, shiitake mushrooms, bok choy, scallions, and ginger. For Halloween, David Burtka soaks the brain-like dumplings in the dipping sauce, then serves them in science-lab beakers.
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GOOEY SEDUCTIVE BREAD PUDDING WITH CARAMEL SAUCE AND A SECRET INGREDIENT!
cooking.nytimes.com
There are a lot of ingredients in this bright and bold-tasting pork salad recipe; they add up to a vibrant dish you can serve warm or at room temperature to a spice-loving crowd Lean pork tenderloin is marinated with chiles, ginger root and cilantro, grilled or broiled, then combined with cabbage, fresh herbs and nuts and coconut for richness A bit of reserved marinade serves as the dressing
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Rich and creamy pumpkin flan gets a makeover by substituting low-fat milk and half-and-half for the cream.