Author: Jean Georges Vongerichten
Made of chiles, garlic, basil, shallots, lemongrass, and ginger-green curry paste packs amazing flavor.
Author: Jen Fisch
A fresh tasting Asian-inspired kabob. Preparation time: 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
Author: Robyn Webb
Author: Ruth Cousineau
Crispy air-fried polenta cakes topped with shrimp, tomatoes, and seasoned butter.
Author: Soup Loving Nicole
Author: Tony Matranga
Author: Melissa Robert
Author: Gregory Zapantis
Shrimp are quick to cook, but still manage to feel rather special. This recipe borrows spices from the southern shores of India; I tasted a dish similar to this when I was learning about the local cuisine....
Author: Anjali Pathak
Author: Marcus Samuelsson
Use your favorite BBQ sauce to make this quick zesty and tangy skillet meal.
Author: Land O'Lakes
To keep shrimp tender, don't let them sit in the marinade for too long before grilling. The acid in the citrus will start to firm up and cook the flesh.
Author: Andy Baraghani
This is the delicious savory cake served in dim sum houses throughout the year and, most auspiciously, on New Year's Day as a symbol of prosperity and rising fortunes. Turnip cake is made with Chinese...
Author: Grace Young
Giant bay scallops are a great sous-vide candidate as they come out tender and juicy and delicate. Pair with an airy espuma soy ginger sauce and you have a special meal.
Author: Silicon Valley Sous Vide
Author: James Beard
Serve on greens as an appetizer or with pasta for a main course.
Author: CLOVER DAVY
A recipe that will impress everyone. It should, because of the cost alone, but it's flavor makes it worth every penny.
Author: MIKE SNOW
Author: James Beard
Author: Ashley English
Author: Shirley Cheng
Author: Gordon Hamersley
A mixture of almond meal and cornmeal takes the place of traditional breadcrumbs in these scallion- and mint-studded crab cakes. And a raw snap pea salad is just the refreshing crunchy side to turn it...
Author: Anna Stockwell