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	SHANGHAINESE LION’S HEAD by Linda Tay Esposito They call it Lion's Head because the meatballs are ye big with manes of soft, tender napa cabbage...looking like a lion. Seriously, in Shanghai, the meatballs are the size of a tennis ball - let's call that a quarter pounder meatball. Slowly braise or steam to get a tender, melt-in-your-mouth meatballs. If you have a small…	4 votes 1 review 1 comment 19121 views
	INDIAN KOFTA CURRY by Linda Tay Esposito Delicious Gujerati style of curry, with lamb kofta aka meatballs. A flavor explosion experience.	3 votes 1 review 14464 views
	Pork and Shrimp Pot Stickers by A.L. Wiebe This is my version of a really delicious fried dumpling. I have found many recipes for pot stickers over the years, and it seems that no two are alike. I have made adaptations according to what I have on hand and what I like. Also, I use my handy dandy dumpling folder-upper-thingy that I have pictured here. It cost me 50 cents at a…	2 votes 1 review 4 comments 5636 views
	Braised lamb shanks in a fragrant almond sauce by Lemon Squeezy Minimal prep and slow cooking for meltingly tender meat	1 vote 3974 views
	INDIAN BUTTER CHICKEN by charlene sherman This spicy Indian butter recipe is simple and tasty serve with rice and Nann [indian bread]	1 vote 2326 views