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09/12/2012
Carrot-Ginger Dressing
This vibrantly orange dressing—from our friend Chef Tadashi Ono—was made famous by Japanese-American steak houses. It gets its incomparably clean flavor from puréed carrot and fresh ginger. Serve it simply tossed with crisp iceberg lettuce.
Issue #150
02/05/2010
Kale and Avocado Salad
Elf in LA’s Echo Park serves a version of this refreshing Japanese-inspired salad.
Issue #127
12/17/2009
Korean Dipping Sauce
This spicy sauce is typically used in Korean cooking as a condiment for leaf-wrapped rice and meats.
Issue #126
10/13/2009
Cabbage Kimchi
Cabbage is rubbed with a handful of ingredients including chile powder and garlic in this popular kimchi.
Issue #124
07/13/2009
Mixed Green Salad with Sichuan Peppercorns
This boldly flavored and refreshing late-summer salad is based on one served at Chase’s Daily in Belfast, Maine.
Issue #122
04/12/2009
Carrot and Daikon Pickle
This crunchy pickle can stand alone as a snack or an appetizer, or you can add it to Asian dipping sauces, sandwiches, or salads.
Issue #120
04/12/2009
Lotus Stem Salad
The jarred white lotus roots or stems for this crisp, tart-sweet salad can be found at many Chinese, Thai, and Vietnamese markets.
Issue #120
04/01/2009
Classic Vietnamese Dipping Sauce
This version of the classic Vietnamese dipping sauce is based on a recipe from SAVEUR contributing editor Andrea Nguyen, author of Into the Vietnamese Kitchen.
Issue #120
07/18/2008
Smashed Cucumbers with Ginger
This easily made pickle is a great side dish for both Asian and Western courses.
Issue #113
07/13/2007
Korean-Style Carrot Salad
This is a unique and tasty way to prepare carrots.
Issue #104
12/11/2007
Chowchow
This piquant condiment is served alongside the Calcutta-style curries at Trader Vic's.
Issue #80
04/10/2007
Avocado Shake
This creamy, sweet shake–made without ice cream–is a popular Indonesian snack.
Issue #58
01/26/2007
Asian Green Salad with Sweet Shallot Vinaigrette
When young and small, Asian greens are mild, tender, and wonderfully delicate enough to eat raw in a salad.
Issue #5
06/06/2012
Singapore Sling
The now infamous Singapore Sling was invented circa 1915 by bartender Ngiam Tong Boon at Singapore's Raffles Hotel.
Does Not Apply
06/04/2012
Pickled Radishes and Green Onion
Crisp, spicy radishes get a dose of toasty warmth from sesame oil in this quick pickle, brightened with scallions and sesame seeds.
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08/30/2011
Hawaiian-Style Sesame Cabbage Salad
Cabbage salads featuring crushed instant ramen noodles are a staple of Hawaiian home cooking.
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07/06/2011
Menu: A No-Cook Asian-Inspired Dinner
This menu, featuring light, refreshing Asian-inspired flavors, requires no heat at all, so you can host a festive dinner party even on the warmest night of the year.
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01/31/2011
Napa and Red Onion Salad
Recipe for Napa and Red Onion Salad from Naomi Duguid and Jeffrey Alford's book Beyond the Great Wall—Recipes and Travels in the Other China. Perfect for Chinese New Year Celebration.
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12/14/2010
Momofuku Ginger Scallion Noodles
Momofuku's recipe for Ginger Scallion Noodles by David Chang
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07/31/2010
Homemade Mochi Wrappings
Eating Out Loud gives you step-by-step instructions for creating the extraordinary sticky rice-flour pancakes that work so well wrapped around small scoops of ice cream. Continue...
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Source: Eating Out Loud
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