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Asian
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Stew
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Medium (4)
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Pork (4)
Beef (2)
Chicken (2)
Vegetables (2)
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Main Course (7)
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04/15/2013
Beef Rendang
This luscious Indonesian dish, from a recipe in James Oseland's book Cradle of Flavor (W.W. Norton, 2006), is traditionally eaten with white rice, but it is also wonderful with crusty Italian bread.
Issue #156
02/24/2013
Yu Xiang Pai Gu Mian (Sichuan Noodle and Pork Shoulder Soup)
Chengdu noodle shop owner Ma Yingjun shared his recipe for this dish of stewed pork over noodles.
Issue #154
02/24/2013
Lu Rou (Triple-Cooked Spareribs with Chiles)
These lavishly spiced ribs are based on a recipe from Chengdu home cook Ivy Hui.
Issue #154
09/12/2012
Green Curry Chicken
You can buy the green curry paste to make this Thai classic at any Asian market, but it's so easy to make, and the results are so fragrant and flavorful, that it's more than worth making from scratch.
Issue #150
09/07/2011
Jiyou Jun Bao Ji (Clay-Pot Chicken with Chanterelles)
Though this sumptuous stew is traditionally braised in a clay pot, we found a Dutch oven works very well.
Issue #140
01/08/2008
Fish Curry with Potatoes
This dish is one example of the cuisine of the Banda—hot, sweet, spicy and sour.
Issue #94
12/06/2005
Adobo
In the Philippines, the most common main ingredients of adobo, the national dish, are pork or chicken or both, braised in seasoned vinegar.
Issue #87
01/30/2009
Pork Belly Soft-Tofu Hot Pot
The recipe is from Ktown's popular B.C.D Tofu House.
Issue #46