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…

Fried Noodles With Peanut Sauce by Wendi Taylor

A simple and delicious take on a traditional Asian dish.

Fortune Cookies by Chef Smith

bharwan tangdi masala by sunil k.nayar

chicken drum stick with a stuffing of grated cheese and chicken mince.

Yoshie's Curried Beef and Rice by Salad Foodie

Her name was Yoshie and she was my houseguest for ten days many years ago. She spoke 7 languages and was a chaperone from Tokyo with a teen 4-H exchange program. Yoshie loved to cook and wanted to prepare dinner every night for us. Did we protest? Not! Curried Beef and Rice was a thumbs-up favorite of teens and families wherever…

Asian Style Chicken Salad by Chef Smith

Ts'u Liu Ming Hsia P'ien by Brett Ede