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Schaub's in Palo Alto has a marinated tritip called a Fred (named after the store owner's father who invented the recipe and kept it secret for many years...
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This recipe comes to The Times from the fertile mind of the chef Jean-Georges Vongerichten Like all fried-rice dishes it begins with leftover rice (freshly cooked rice is too moist to fry well) It’s jasmine rice here, but white from Chinese takeout works nearly as well and is more convenient
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This recipe for fried rice with chicken replaces the rice with shredded cauliflower for a grain-free version of the traditional recipe.
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Get Vanilla Bean Buttercream, Vanilla Bean White Chocolate Mousse and Vanilla Syrup for Wedding Cake Recipe from Food Network
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Chicken bakes in a complex Asian marinade of soy sauce, onion, ginger, garlic and oyster sauce that gets its heat from chili sauce and powder. Be sure to serve with rice so you can savor every last drop.
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The flavorful heat of wasabi wakes up the senses in a Japanese fusion-style deviled egg.
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For this earthy spring side dish, Su-Mei Yu tosses warm roasted mushrooms and whole shallots with a refreshing combination of dill, mint, and parsley.
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Get Serious Vanilla Ice Cream Recipe from Food Network
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Get Mexican Black Bean Chili Recipe from Food Network
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Get Chicken and Bean Burritos Recipe from Food Network
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This simple three bean salad combines kidney beans, garbanzo beans, and green beans with a flavorful vinaigrette dressing. It is perfect for picnics and potlucks.
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Get Cauliflower and Bean Chili Recipe from Food Network