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Fried rice with shrimp, green onions, egg, soy sauce and bean sprouts. Works well with left-over cooked rice.
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Swordfish is marinated in white wine and soy sauce flavored with ginger, then stuffed with arugula and tomato and grilled for a fresh, hot, summer meal.
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Chunks of pork belly are crisped and caramelized in a decadent sweet-and-salty sauce in this recipe for Chef John's caramel pork belly.
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A sweet and sour dressing is the perfect thing for this very Asian cabbage salad. It mates perfectly with the crunchy ramen noodles, almonds and sesame seeds. Makes six servings.
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Packaged gravy mix and mushrooms will amp up the flavor of turkey drippings for a rich, savory gravy.
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Skirt steak is perfect for grilling, and is versatile enough for salads, sandwiches, kebabs, or just a stand-alone grilled steak. Taking just 15 minutes to marinate the skirt steak before grilling adds a lively and delicious union of sweet, tangy, and spicy.
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This fusion barbeque sauce with East-West flavors from the Pacific Rim is quick and easy to make and will get rave reviews from guests.
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A recipe for a party mix made in the slow cooker—the only requirement is to keep stirring every 30 minutes.
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Assorted mushrooms, vegetables, chicken, and noodles mingle well in this hearty and healthy soup.
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This recipe is by Steven Raichlen and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Ena's Signature Spicy Jerk Chicken and Jerk Sauce Recipe from Food Network
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A hearty loaf of banana bread is an excellent way to use up a pile of leftover bananas, but sometimes you want a lighter option These tender banana muffins are crowned with a delightfully crunchy cinnamon crumb topping that lends to their addictive nature The easy recipe, which doesn't require any special equipment – just a couple of bowls – was adapted from one originally developed by a 9-year old named Meghan Cwikla