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Stuff bell peppers with a mixture of rice, beef, mushrooms, onions, garlic, and tomatoes.
cooking.nytimes.com
This bisque is the best chance for a home cook to shine Adapted from the recipe of the Carlyle’s executive chef, James Sakatos, it contains one of the great kitchen cheats of all time: a method for imparting rich creaminess that in a lesser establishment would come from a roux of butter and flour or a handful of cornstarch You may end up using it all the time.
cooking.nytimes.com
This classic Japanese dressing elevates a simple green salad into something restaurant-worthy We also like it spooned on top of a pile of sautéed spinach or drizzled over a piece of grilled fish.
www.delish.com
Looking for an easy-to-make dish that's loaded with flavor?  Try this family-pleasing dish that mixes picante sauce, brown sugar, and mustard to make a savory sauce for moist and juicy baked chicken.
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Impress guests with these exotic Japanese oyster shooters, with sweet and salty flavors that come together in a taste explosion!
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An easy braised Buffalo chicken thigh recipe. You will need chicken thighs, canned chipotle chiles, hot sauce, brown sugar, yellow onion, and celery.
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Cucumbers are tossed with Asian-inspired seasonings and marinated for a great side dish to serve cold.
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A traditional Chinese New Year dessert flavored with almond extract and Chinese brown sugar.
cooking.nytimes.com
This recipe is by Elaine Louie and takes One hour. Tell us what you think of it at The New York Times - Dining - Food.
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Sushi can be filled with any ingredients you choose. Try smoked salmon instead of imitation crabmeat. Serve with teriyaki sauce and wasabi.
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Onion juice and toasted sesame seeds flavor this sweet and tangy salad dressing.