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recipes

Miso-Glazed Eggplant

Shiro miso imparts a nutty, slightly sweet flavor.
August 2004
recipes

Velvet Chicken

This dish takes its name from the moist, velvety texture the chicken gets from being poached at a low temperature.
May 2004
recipes

Baked Shrimp Toasts

Shrimp toasts are traditionally fried, but our version of this classic Asian appetizer is baked, so your guests won’t have to worry about messy, oily fingers.
December 2003
recipes

Scallion Cilantro Pancakes

These scallion cilantro pancakes are supple and crêpelike rather than crisp—more Korean pa jon than Chinese scallion pancake.
December 2003
recipes

Whole Roasted Duck

The rare breeds of Rouen Clair and Duclair are small, tender, and have a low fat content, which makes them preferable to commercially available birds.
November 2003
Keywords
poultry,
asian
recipes

Horenso No Goma Miso Ae (Spinach with Sesame Miso Sauce)

Some miso varieties are quite salty, but the Saikyo shiro misocalled for in this sauce has a sweet, caramel-like taste.
November 2003
magazine

Kitchen Warriors

At first, these San Gabriel chefs struggled to please American palates. Then they decided to cook from the heart.
October 2003
recipes

Steamed Pork and Jicama Dumpings

Though these dumplings are traditionally cooked in stacked Asian bamboo or metal steamers, you can also use a pasta pot with a deep perforated colander-steamer insert.
June 2003
recipes

Mango Shrimp Summer Rolls

To achieve perfect layers in your rolls, carefully arrange each ingredient and wrap the rice paper tightly.
May 2003
magazine

In the Footsteps of Fortune

China's Wuyi Mountains hold the secrets of a wondrous tea that changed the world—then disappeared.
December 2001
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