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.

Asian Baked Salmon by Connie Mcmillan

Its delicious and easy to make, the portion can be easily adjusted for 2 or for 8. Enjoy!

Baby Back Ribs With Fruity Marinade by Connie Mcmillan

Simple Pan-fried Fish with Indian Spices by John Spottiswood

This is a simple dish I throw together with fresh white fish fillets (typically Swai, Tilapia, Catfish, or Orange Roughy). It's easy to make and our whole family loves it. I know it seems crazy to give this four and a half stars, but it's a really great combination of flavors. Try this with rice and a vegetable side dish or salad,…

Stir-Fried Broccoli with Chili-Garlic Sauce by John Spottiswood

My father-in-law has become an amazing cook, and he made this as part of our Easter lunch this year with the fabulous pork tenderloin recipe (see linked below). This version isn't gloppy with extra sauce like you find in many Chinese take out places. It's very flavorful but also relatively light and healthful. He made a TON of it,…

Cilantro Shrimp by Nancy Miyasaki

This is a simple and absolutely delicious stir-fry shrimp dish. I've been looking for something easy and tasty like this. I have a new staple! I used a red chile sauce that we had on hand instead of the sambal oelek, and I added it selectively after stir frying to my husbands and my plates, but not to the kids plates. It was…

Spicy Coconut Chicken Curry by John Spottiswood

This is more of an Indian than Thai curry, and has a condensed, pungent sauce. It is unusual and really wonderful. Curries are hit or miss with our kids, but they all loved this one (except for the peas...which meant more for me!) We served this with a brown/white rice mix and steamed brocco-flower. The sauce on this is so pungent…

PF Changs Chicken Noodle Soup Copy Cat by Lisa

I found this recipe for PF Changs Chicken Noodel Soup - which I Love! I made it this week adn it is pretty right on. I am copying the exact recipe below but here are my suggestions/modifications based on the soup I made: use less soy or low sodium, soup was a little salty for my liking. I did a pretty long squirt of siracha - (2…

Basmati Rice with Herbs by Nancy Miyasaki

This is an excellent, flavorful side dish that goes really well with fish, shrimp, or chicken. It's like a mild version of a Briyani...easy to make and full of healthy ingredients. I thought the Parmesan cheese was weird addition, but the flavor blends nicely and it isn't over powering. Enjoy!

MANGO PUDDING by Linda Tay Esposito

A newer addition to the dim sum repertoire, the mango pudding is influenced by Western desserts techniques (since the Chinese are not too big on desserts! "Not too sweet" is always a sign of a good dessert for the Chinese!). Instead of heavy cream, you can substitute with coconut milk to give it a more tropical flavor.

"Tandoori" grilled chicken by Chris Patil

While this dish isn't made in a traditional Indian clay oven, the yogurt marinade and spice blend can still yield a very authentic-tasting end result on a backyard grill.

Curry Lentil Soup by John Spottiswood

This is a surprisingly light and tangy lentil soup. If you are used to thick and heavy lentil soups, this one will surprise you. It's very tasty and was a great complement to the pizza recipe I just put up. This is also adapted from a Greens restaurant recipe.

Mandarin Honey Garlic Ribs by Connie Mcmillan

Japanese Teriyaki Chicken by manabu masuda

Buy a bottle of Teriyaki sauce? NO!! It is amazingly easy to make teriyaki sauce at home. All you need is soy sauce, mirin, and sugar. The key ingredient is mirin, which adds shiny look (teri). You can find mirin in Japanese, Korean or Chinese grocery stores .

MASALA CHAI TEA by Linda Tay Esposito

Spiced sweetened milk tea. Every Indian family has their own recipe to make chai, but the most important base spice is cardamon. The sweet fragrance of cardamon mixed with other spices such as fennel, cloves and cinnamon gives the tea a heady aroma. The tea is simmered slowly to extract its full strength. Goes really well with…