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11/30/2008
Julie's Tangy Tamarind Pie
A sweet, airy meringue topping counteracts the mouth-puckering custard filling.
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Source: The Spice House
11/24/2008
Vietnamese-Style Clay Pot Chicken
Just a touch of fish sauce gives this comforting braise plenty of pungency.
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Source: Appetite for China
11/23/2008
Garlic Chive and Ginger Pork Dumplings
Crisp, sweet fuji apples in the dumpling filling lend a surprising contrast to the savory meat.
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Source: Nibbledish
11/21/2008
Pineapple Tarts
These flaky tarts are bursting with a fruity, tropical filling.
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Source: Rasa Malaysia
11/20/2008
Basil Eggplant
Chili peppers and Thai basil add excitement to the humble eggplant.
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Source: Thai Table
11/19/2008
Filipino Leche Flan
An eggy custard covered with caramel looks impressive but is amazingly simple to make.
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Source: Filipino Food Recipes
11/18/2008
Chinese Noodle Salad with Roasted Eggplant
Snow peas, bean sprouts, and julienned carrot add lots of crunch and color.
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Source: Orangette
11/17/2008
Sauteed Greens with Chili and Garlic
Use spinach, Swiss chard, Chinese broccoli, or any type of leafy greens for this easy side.
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Source: NPR
09/27/2008
Chicken and Pork Seekh Kebabs
Toasting the spices before mixing with the meat brings out their aromas and intense flavors.
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Source: Martha Stewart
09/22/2008
Sake Braised Short Ribs
Star anise, lemongrass, and sake infuse the dish with complex Asian flavors.
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Source: Chez Christine
09/20/2008
Bittermelon with Pork and Black Bean Sauce
Dried anchovies, Asian black bean sauce, and miso lend incredible richness and depth.
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Source: No Recipes
09/15/2008
Indian-Spiced Grilled Lamb
This recipe—from a June 2008 Los Angeles Time article about outdoor grilling by the paper’s food editor, Russ Parsons—calls for a boneless leg of lamb. That compact cut cooks evenly on a grill and is easy to carve.
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Source: Los Angeles Times
08/24/2008
Stir-Fried Fish with Chile and Basil
Use any type of firm white fish in this super-quick stir-fry.
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Source: Rambling Spoon
08/17/2008
Easiest Indian Stew
Serve this filling chickpea stew with rice and cooling yogurt.
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Source: In Good Taste
08/15/2008
Crispy Tofu with Shiitakes and Chorizo
Tofu is anything but bland when it's cooked with spicy sausage and earthy mushrooms.
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Source: New York Times
07/11/2008
Vietnamese Noodles with Pork and Peanuts
Make this dish as spicy as you like, and serve warm or at room temperature.
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Source: Recipe Zaar
07/08/2008
Lasagnette with Cannellini, Water Chestnut and Dried Scallop
Dried scallops have a more intense flavor than fresh, and crispy water chestnuts lend juice and crunch.
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Source: Kitchen Unplugged
06/30/2008
Thai Curry-Spiced Stuffed Eggs with Shrimp
Cilantro, curry paste, and garlic give deviled eggs an Asian flair.
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Source: Culinary Concoctions by Peabody
06/29/2008
Asian Flank Steak
A marinade of honey, orange juice, soy sauce, and rice wine vinegar does double duty—it flavors the steak and also forms the sauce.
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Source: All Recipes
06/28/2008
Edamame Salad
Corn and radishes add juice and crispness to this bright, snappy salad.
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Source: Woman's Day
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