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Ketchup, a Western ingredient that has been adopted by the Japanese, helps form a sweet glaze on both the mushrooms and tofu.
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With only a few ingredients, these Asian tacos pack a punch of flavor.
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Always looking for a way to make green beans different, this one is such a winner. Green beans are sauteed with garlic, shallot and sesame seeds for a tasty side dish with Asian flair.
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These super nutritious little sesame truffles are easy to make, vegan, dairy-free and of course, gluten-free. Don’t let all those labels scare you though, more...
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Blood oranges and olive oil make this a unique cake that can be made for any special occasion.
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Seasoned pork cutlet slices, naruto, and a hard-boiled egg top ramen cooked with shoyu and miso in this authentic Japanese noodle bowl.
cooking.nytimes.com
This fast-assembled salad, perfect for Thanksgiving leftovers, is nothing more than shredded turkey under a satay-like sauce of peanut butter, chile bean and Chinese vinegar, with some shredded lettuce and chopped cucumbers It’s gloriously wolfable and easy as well.
cooking.nytimes.com
Steaming a whole fish is an excellent, and speedy, way to cook The fish here, dabbed with ginger and a few other aromatics, is transformed by the process, and delivers a sweet, near-melting succulence The pan juices are the only sauce necessary
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A salad recipe that's a tasty, ultrahealthy way to eat your dark, leafy greens with an Asian-inspired marinade.
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These grilled baby back ribs are comfort food for me. As a kid growing up in the San Francisco Bay area, at one point I went to high school in “The City”. My...