char grilled beef tenderloin with teriyaki sauce by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

char grilled beef tenderloin with teriyaki sauce

Hot bricks by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Hot bricks

Slipper lobster (Teriyaki) by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Slipper lobster (Teriyaki)

Shrimp, Chicken and Mango Summer Roll by Lauren

A light version of the Vietnamese Summer Roll with shrimp, chicken breast, mango, Romaine lettuce, jicama, cucumber, cilantro, mint and Thai Basil rolled in rice paper and serve with a Peanut Hoisin sauce.

A refreshing Drink to Welcome All members by sanjeeta kk

A natural summer cooler made with mint, lemon and ginger. Refreshing and healthy with no added preservative in it.

Jalebi by Suhaina Rasheed

Indian sweet made with all purpose flour fried and dipped in flavored sugar syrup.

Pista Kulfi Ice-Cream by Suhaina Rasheed

Rich and creamy Indian ice-cream bursting with flavor.

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.

Vegetable Puff Pastry by A2Z Healthy Vegetarian Cuisine

Vegetable Puffs are a wonderful snack option for the days that you want something quick super easy to make yet super yummy. I remember I used to indulge these in college canteen humm..it was my favorite snacks any time of the day. I always keep a package of these puffs in my freezer, and you can have endless options for the…

Sweet Potato Shao Mai Dumplings by SoCal Sustenance

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

Crab Wontons by erin de martini

Chicken Lettuce Wraps by Joanne Weir

This is one of those dishes that I have to order every single time I go to Chinatown and see them on the menu. I love the crunch of the lettuce, the saltiness of the soy sauce, and the sweetness of the oyster sauce. You can substitute turkey, pork or squab with equally delicious results.

TUNA WITH AVOCADO, LIME AND TWO TYPES OF CILANTRO by Linda Tay Esposito

Cilantro or coriander, depending on where you come from, is perhaps the world's most widely consumed herb. Cilantro is used in cuisines from Latin America to across Asia. I refer the seed of the plant, the spice, coriander and plant itself, cilantro. You can use the stem and the leaves. In this Asian Fusion recipe, we combine the…