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04/12/2009
Chinese Minced Chicken Wraps
This recipe was given to us by Bee Yin Low, who writes the blog www.rasamalaysia.com.
Issue #120
10/18/2000
Minced Chicken in Lettuce Cups
This dish is based on a famous Cantonese recipe for squab.
Issue #43
03/02/2007
Chicken Skewers
A few simple ingredients and a touch of Greek flavor transform basic grilled chicken into a feast of sorts.
Issue #17
12/12/2007
Rumaki
This addictive appetizer is apparently of Japanese origin, but it first achieved popularity in Hawaii.
Issue #71
09/04/2012
Mulligatawny
The Indian antecedent to my favorite soup, mulligatawny, likely was a thin, spicy lentil broth. The British thickened it, added meat, but, thankfully, kept the glorious Indian spices.
Issue #150
04/14/2010
Spiced Chicken Wings With Green Garlic Aioli
This recipe uses Indian spices that are traditionally brewed with black tea. Here, the spices are pulverized with garlic and ginger for a marinade that's spicy and sweet. Green garlic aioli makes for a cooling accompaniment with a slight bite.
Does Not Apply
Source: New York Times
04/29/2013
Pork Kebabs with Cucumber–Mint Yogurt Sauce
Redolent of oregano and cinnamon, these pork kebabs owe their tenderness to a red wine marinade that helps break down even the toughest cuts of meat, like pork shoulder, which is most commonly slow-cooked in the oven or on the stove top. Continue...
Issue #111