Sukiyaki was one of the few Japanese dishes Grandma Kimiye Hayashi cooked for her children when they were growing up. She would throw in ...
Fire up that grill and make this recipe for Korean Barbecued Beef Short Ribs! Loaded with flavor, this easy beef recipe is one that is sure to be a hit with just about everyone in the crowd. You can also adjust this recipe for beef short ribs to suit your tastes and preferences, with a quick tip posted in the Notes section following the recipe's instructions.
Kids and adults alike love this simple and tasty vegetable dish. Any seasonal leafy greens such as dandelion greens or fiddlehead ferns can be prepared this way. Even ho-hum broccoli and green beans get an upgrade when tossed with sesame sauce. I like the addition of black sesame for color, but using all white seeds is fine too. For a protein-packed dish, add some firm tofu to the sesame seeds in the food processor.
This soup is perfect for a cold, dreary day or anytime you want an easy light lunch. Depending on where you live, you may find fresh English peas and sweet corn available at the same time-they are absolutely delicious in this soup. Shelling peas isn't my favorite thing to do, so I always look out for the already-shelled English peas sometimes sold at grocery stores. To save time, or if you can't find one or the other, frozen peas or sweet corn are fine.
Pancit, the universal Filipino crowd-pleaser, is usually made with egg noodles or rice noodles. This version, pancit sotanghon, uses bean thread noodles, commonly known as cellophane noodles or glass noodles. Cellophane noodles sometimes end up being too bland or too chewy, but I've circumvented this by soaking the noodles in vegetable stock first to both soften them and amp up their flavor. Enlivened by the tang of lemons, this dish is sure to be a hit at your next potluck or party.
Pancit is probably one of the most well-known Filipino dishes. In the Filipino vernacular, pancit simply refers to noodles. This version ...
Healthful and simple, this nutritious soup is named for the nine different beans that go into it. In Nepal, kawatee is eaten during the h...
The original version of this Bengali recipe uses white pumpkin (Benincasa hispida) that is cultivated extensively in India. It’s hard to ...
Don’t let the various steps in this popular Cantonese dish fool you; it’s fairly easy to make and the results are delicious. As with all ...
This versatile recipe is a Thai favorite that often appears at breakfast or on the dinner table as part of a family-style meal. Ground po...
The subtle, citrusy scent of lemongrass, the bittersweet flavor of caramel, and the heat of red chilies marry very well in this popular V...
By cooking the shrimp in their shells, all the moisture is preserved and the shrimp meat remains nice and plump. For Hong Kong-born May L...
When Churairat Huyakorn owned a Thai restaurant in Bremerton, Washington, pad see ew was one of her most popular dishes. She developed a ...
