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I came up with this colorful and flavorful recipe to go with my garlic chicken when I serve Chinese food. Who'd believe green and orange really go together?
cooking.nytimes.com
A slab pie is nothing more than a regular pie writ large Baked in a 9-x-13-inch pan, this pie feeds 24 but is easier to make (and to carry) than 3 separate pies The filling was inspired by an e-mail from Pete Wells, our restaurant critic, who mused about his ideal Thanksgiving dessert; the brown sugar, ginger and rum give it a complex and more autumnal flavor than most apple pies
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Mini crab cakes encrusted with sesame seeds get a kick from wasabi and soy sauce. The toppings of wasabi, mayonnaise, cucumber, and pickled ginger add creaminess, crispness, and tang, as well as color.
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Great for dinner parties, this colorful and flavorful dish is inspired by southern Indian cooking. Potatoes, cauliflower florets, and red lentils combine with onions, garlic, curry powder, ginger, tomatoes, malt vinegar, and chutney.
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Warm up your menu with this spicy Indian-inspired curried tomato soup.
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For this amazing sauce, you'll need a bottle of prepared barbecue sauce, some Scotch whiskey, and a slew of spices: hot pepper sauce, cayenne, chili powder, crushed red pepper flakes, onion powder and more.
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Get Radicchio-Green Mango Slaw Recipe from Food Network
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This recipe is by David Tanis and takes 20 minutes, plus chilling. Tell us what you think of it at The New York Times - Dining - Food.
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Susan Feniger likes to quickly simmer raw shrimp in broth or sauté them with garlic and ginger, but you can certainly use precooked shrimp to save time.
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We make these every year for Christmas and are always a sure-to-please treat.
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Give your chicken wings a sweet-spicy makeover.
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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.