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Get Roasted Leg of Lamb with Mint and Cucumber Yogurt Recipe from Food Network
cooking.nytimes.com
Fresh white bean curd has been an integral part of Asian cooking for centuries Some people turn up their noses: others love this chameleon that tastes like whatever it's cooked with.
cooking.nytimes.com
In these tacos, tofu stands in for meat in a vegan picadillo, cooked in a modified salsa ranchera I’ve never been one for meat “substitutes,” and I normally don’t advocate using tofu in anything other than Asian dishes But I find this pretty irresistible, a sort of vegan picadillo
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Get Holiday Berry Meringue Wreath Recipe from Food Network
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Nothing beats homemade wheat bread for hearty sandwiches.
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Get Grilled Mustard Pork Chops with Carrot Salad Recipe from Food Network
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A good cook needs an assortment of chicken dishes to fall back on Aside from roasting or frying (and in addition to grilling), braising chicken is a simple technique to master Chicken thighs make the best braises; use skin-on bone-in thighs for the best flavor
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A fruity marinade - made with minced pear or kiwi, garlic, sesame oil, and rice wine - tenderizes and flavors the beef, creating a dish that is sure to please. This version is cooked on top of the stove in a grill pan.
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Love California roll sushi, but don't have the nori or rolling mat? Try this simple and fast rice salad that is sushi, deconstructed.
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Get Shrimp Cocktail Recipe from Food Network
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Instead of making a traditional American barbecue sauce, Grace Parisi prepares a sweet, sticky, slightly fiery version using Asian ingredients, like chile sauce, hoisin sauce, rice vinegar, and ginger.