A last-minute basting of a lemongrass and cilantro paste gives this dish a wonderful aroma. The tangy ginger-lime dipping sauce is also great with other roasted or grilled meats and with steamed…
If you like sesame noodles, you'll love this roast chicken.
This quick, colorful stir-fry, punched up with spicy sriracha and fragrant lemongrass, is an excellent use for leftover chicken and rice.
Yuzu kosho brings bold flavor to these lemony roast chicken breasts, enhancing the citrus flavor in the dish, too. But beware: Yuzu kosho is very spicy, so start with a…
Eating a whole chicken or duck for Chinese New Year symbolizes happiness and prosperity. The red-roast technique used here imparts a reddish-brown hue to the bird; red is the color…
Store-bought rotisserie chicken is a time-saver here, but it’s the punch of fresh ginger plus soy sauce and sesame oil that makes this a dish you can’t stop eating.
Though the classic pot roast formula is a classic for a reason, it's fun to change it up to make it more boldly flavored. In this version, for instance, beef…
You can roast the chicken and eggplant ahead of time, but don’t toss them with the vinaigrette until you’re ready to serve or the chicken will turn mushy.
I love serving this chicken with white rice tossed with toasted sesame seeds and stir-fried asparagus tips, snow peas, and a julienne of carrots.
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