Okinawan Sweet Fritters by Tamara Daugherty

I grew up loving this delicate treat, both from the market in Okinawa (watching elderly women fry these up in giant cast iron pots) and made at home by my "Oba-ason" (Okinawan grandmother)". I use to wait for these little doughnuts to float on top in her pot over a wood-fed fire. (we never had a stove). Similar to the American version…

Tandoori Chicken by PreeOccupied

Nothing extraordinary about this tandoori chicken, except that I have used a "Chuza" for this recipe. Cornish Hen is what is closely classified as a chuza you can get from a supermarket. Not to mention that this was my first time making a tandoori of a whole cornish hen!

Kogi Kimchi Quesadillas by jason kim

We finally got to try something other than our usual haemul pajeon (Korean scallion & seafood pancake) for our late-night snack when I ran into an article mentioning Chef Roy Choi, the man behind the famous Kogi BBQ truck and the man who inspired us with tonight's appetizer recipe--kimchi quesadillas.....full story and recipe at…

Chicken Loaf by Sucre Spice

The loaf has a nice brown crust with chicken and cheese filling.While its served warm,it can be a great evening snack or an accompaniment at dinner.

Homemade Sweet Pumpkin Seeds by stella dias

Healthy snack at any time.

Pork With Prawn Dumplings by Marelie

Golden brown, crispy and crunchy yet soft and meaty in the middle. The aroma of sesame oil when used with dumplings is perfect. I read that there are about twenty types of dumplings in Chinese cuisine that are popular. Wow! what about the not so popular ones...I wonder how many types of dumplings in all. Hmmnnn... I don't want to…

P. F. Chang's Chicken Lettuce Wraps by Casey

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.

Mom's Mulligatawny Soup by anna d

A meal in itself - make early in the morning Friday and treat yourself to an easy meal for Sunday night.

Lime Pickle in Oil by Lesley Winch

My adaptation of a recipe by Dharamjit Singh