Bread In 20 Minutes, Or the Fast, The Delicious and The Gluten Free by kathy gori

Every culture and cuisine has their own version of bread and I like all of them. Flat or tall, round, square oblong, leavened, or un, paper-thin or giant heavy slabs. I love the stuff. What I don't love is the mixing, kneading, waiting, rising,…

Pearl Dumpling by Lydia Teh

Steamed mince ball coated with glutinous rice. It is a great finger food for gatherings, we love it!

Japanese Cuisine: Ankake Tofu Kani Chawanmushi-Tofu & Crab Chawanmushi with Sweet & Sour Sauce by Robert-Gilles Martineau

Tofu accomodated as Chawanmushi, a very popular dish in Japan

Glutinous Rice Meatballs by Esther

Lamb Siu Mai With Spicy Tomato Sauce by Danielle Pallaske

A Northern Chinese twist on a Cantonese favorite from Martin Yan's China Cook Book.

Tuna fish escabeche by Guest of winter

Tuna escabeche is easy to make and served on top of a nice bed of salad it is a wholesome and delicious dish, good as single course. Perfect for hot weather and nourishing at the same time.

Tofu Chicilate Cake by Robert-Gilles Martineau

As I said before, tofu has the great quality that it makes all things lighter, especially cakes. have you ever thought of combining it with Chocolate?

Tofu Chawan Mushi by Robert-Gilles Martineau

Here is another simple tofu recipe you can either serve hot (great in winter) or chilled, although I would go for the former. Chawan Mushi/Chyawanmushi/茶碗蒸し is a Japanese way to steam a flan/pudding that is not sweet. It makes for great appetizers or full meals if served aplenty. Great for kids and waistline-conscious people!

Buttery Mashed Potatoes by Frank Fariello

While it's true that we mostly eat Italian at home, there are some dishes that even I have to admit the French do better. (I hope nonna Angelina isn't listening....) One of them is potato puree, also known as mashed potatoes, and, more specifically, the incredibly buttery version made famous by Joel Robuchon at Jamin, his Paris…

Tamales by Michael Montgomery

Tamales OK OK – these do take awhile. The masa goes together pretty quick and if you made Carnitas (see last post), that's already done. The real time is for the assembly and the cooking. Tamales are steamed, so that takes about 1.5 hours. Yes, it is a long time but you don't really have to do much except add a little water to the…

Sweet Potato Shao Mai Dumplings by SoCal Sustenance

A quick, simple vegetarian steamed dumpling with sweet potato... made sans steamer!

Halibut Over Wilted Escarole by JoannE.

Escarole has broad leaves and is less bitter then other members of the endive family. Despite the difference in appearance, it has almost the same taste as radicchio. High in folic acid, fiber, and vitamins A and K it thrives in the fall growing season *Sea Bass, Salmon or Tilapia can easily be substitute for halibut. The same 8…

Steamed Mussels by norah lucus

This is an easy, tasty and pretty popular way to steam mussels.

Fried Cabbage.... by Pyrohy Pusher

A healthy alternative vegetable side dish, or great just as a snack or meal by itself. It's a good cold day "comfort food" that fills the house with a terrific aroma. It's also a good recipe for the slow cooker. My version of this recipe is not fried, but it's also an extremely low fat dish.

Toasted-Coconut Rice by Nancy Miyasaki

This is a light, tasty rice that goes well with curries or other asian dishes.