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This recipe, an adaptation from “The Hakka Cookbook” by Linda Lau Anusasananan, came to The Times by way of Mark Bittman in 2013 The Hakka people are sometimes thought of as the Jews of China, because they’re dispersed all over the place But the Hakkas cannot even point to an original homeland: you can find them everywhere
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Get Sheet-Pan Glazed Meatloaf Recipe from Food Network
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Get Grilled Korean-Style BBQ Glazed Pork Chops with Red Onions and Baby Bok Choy Recipe from Food Network
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Get Julius Caesar Salad Recipe from Food Network
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Get Sesame-Lemon Chicken Recipe from Food Network
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This caponata recipe, a mix of eggplant, raisins, capers, and onion, is a sweet and savory topping for grilled garlic bread.
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Get Lamb Loin with Spicy Date Glaze Recipe from Food Network
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Get Tomato Crostini with Whipped Feta Recipe from Food Network
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If you’ve never made chutney, you might think it to be one of those long-simmering, involved recipes that take the better part of a day Really, making chutney is no harder than making applesauce All you do is cook down the fruit with spices, herbs, sugar and, very important, a little vinegar to accentuate the tang, and you’re done
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Get Kim-Chee - K's way Recipe from Food Network
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Pairing spicy chilis and sweet mango in salsa is a classic Here's a twist on a chicken sauté, spiked with plenty of black pepper, a little rum and mangoes folded in at the end to brighten the mix.
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Get Pecan Pie Recipe from Food Network