Grilled Chicken Tikka by John Spottiswood

I adapted this recipe from Steven Raichlen's The Barbecue Bible for a super bowl party. I added paprika and cumin and made a few other small changes. It came out amazingly flavorful and tender. I hope you'll try it!

Spicy Asian Grilled Pork Chops by John Spottiswood

This is an old favorite that I've made since my days living in Chicago. We lived near the main Korean part of town (near Lawrence I think) and frequently ate Bulgogi. One day I bought some boneless pork chops and tried to create my own marinade. This one is close. I do it somewhat by taste, and you can play with the quantities a…

Stir Fried Vegetarian Mutton With Curry Leaves by Navaneetham Krishnan

It’s a side dish for rice; magnificent aroma of spices and curry leaves.

Moor Kolambu (Yogurt Vegetable Curry) by Navaneetham Krishnan

The distinctly unique aromas, flavors and colors will suit many a local palate.

Asian-Style Grilled Black Bass by John Spottiswood

This fish is simply delicious. The flesh is like butter and the flavor is from heaven. I know that sounds extreme, but it's true. I was in Costco and the fresh fish counter had whole black bass. I'd never made it before, but the woman behind the counter said it is similar to yellowtail (hamachi) which is one of my favorites, so I…

Skinny Baked Vegetarian Egg Rolls with Peanut Sauce by Skinny Kitchen with Nancy Fox

“Meatless Mondays” or any day of the week never tasted so yummy with these skinny vegetarian egg rolls! You normally wouldn’t think egg rolls would be healthy but these actually are! They’re loaded with good-for-you broccoli slaw, cabbage and other veggies. Plus they’re baked, not fried and served with a peanut butter dipping sauce,…

Grilled Flanken Style Korean Short Ribs (Galbi or Kalbi) by John Spottiswood

I adapted this recipe from one in Bon Appetit and another from Chef John (foodwishes.blogspot.com). Chef John recommended blending an asian pear into the marinade to help tenderize the meat. I didn't have an asian pear, so I substituted a fuji apple and reduced the sugar slightly. I thought the resulting marinade, and ribs, were…

Ginger-Marinated Pork Tenderloin by Nancy Miyasaki

This pork tenderloin was super moist and was wonderful with the rich sauce over it. Our whole family loved it. I used the leftovers for a make shift fried rice the next day, and that was delicious too.

creamy chicken korma by Chez la mere

Shrimp and Tofu with Black Bean Sauce by John Spottiswood

We're on a mission to create the ultimate black bean sauce. This recipe is getting pretty close I think. I took bits from a traditional Chinese recipe and combined those with another few bits that I got from a Martin Yan recipe. The result was not as sweet as Martin Yan's, but with just enough sweetness to fill out the flavor of…

Asian Chicken BBQ by The Farmers Wife

BAKED CHICKEN GARLIC by MARIA LOURDES V. LIPARDO-AYUB

I love garlicky food. It gives so much flavor and good for health. This Indian dry dish is so tasty and succulent up to the last bite...

Spring "Risotto" by tigerfish

Risotto's close resemblance to Asian version (Cantonese) "wet rice",

Noodles with Cabbage, Mushrooms and Roasted Seaweed by tigerfish

I use instant noodles "cakes" for this. I partially cook them in boiling water prior to using, in order to get rid of the "oil" which they have been pre-fried in during manufacturing. Switch to healthier, "fry-able" options such as Udon, Fresh Egg Noodles or Pasta, if you have to. The roasted/toasted seaweed sheets used here are…

Stir-Fry Noodles with Vegetables by tigerfish

vegetarian