Asian Shrimp Pancakes

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Asian Shrimp Pancakes

I keep these crisp, colorful appetizer pancakes on the small side so my guests can easily pick them up with chopsticks and eat them in a few bites. I think the little shrimp-topped cakes are as good as any I've tasted in Asian restaurants. —Tonya Burkhard, Davis, Illinois

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Loaded Baked Potato Rounds

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Loaded Baked Potato Rounds

I was trying to create an appetizer that could be served at my teenaged daughters birthday party that the kids would love but that would appear elegant enough for the adults to be interested as well. These are made with simple ingredients yet yield a sophisticated result. Feel free to get creative with the flavors. Try shredded white cheddar in place of mozzarella or thyme instead of the rosemary. Take it up another notch by topping the rounds with smoked fish. —Amanda Digges, South Windsor, Connecticut

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Chinese Scallion Pancake Beef Rolls

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Chinese Scallion Pancake Beef Rolls

Chinese Scallion Pancake Beef Rolls

“This is a favorite in our household, and it's perfect for using up leftover roast beef. The green onion cake dough is easy to make and cooks quickly. Then just reheat the sliced beef in a frying pan with a sweet and savory sauce.” —Carla Mendres, Winnipeg, Manitoba"

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‘Not Just Corn Maze’ Slated for Woodbury at The Farm Site

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‘Not Just Corn Maze’ Slated for Woodbury at The Farm Site

‘Not Just Corn Maze’ Slated for Woodbury at The Farm Site

Three dinosaurs—Tyrannosaurus Rex, Stegosaurus and Pterodactyl appear in the corn maze developed for the Farmstead location of The Farm, 281 Weekeepeemee Rd., Woodbury. The maze and a host of related activities, including pumpkin picking, will be available from Friday, August 30 through October.

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Zucchini Fritters

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Zucchini Fritters

Zucchini Fritters

A great way to use some leftover zucchini; in Lebanon, these fritters are made with the zucchini pulp leftover after they have been cored for stuffing. Simply grate or shred the zucchini in a food processor, add a bit of grated onion, garlic paste and lots of chopped herbs and fry them in olive oil for a few minutes on each side.

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Beets on the Grill

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Beets on the Grill

Ingredients

  • 6 beets, scrubbed

  • 2 tablespoons butter

  • salt and pepper to taste

Directions

  • Step 1

    Preheat an outdoor grill for high heat.

  • Step 2

    Coat one side of a large piece of aluminum foil with cooking spray. Place beets and butter on foil; season with salt and pepper. Wrap foil over beets.

  • Step 3

    Place packet on the grill grate. Cook 30 minutes, or until beets are very tender. Allow beets to cool about 5 minutes before serving. You don't even need to peel to enjoy!

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RAW SPIRALIZED BEET & MANDARIN SALAD WITH MINT

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RAW SPIRALIZED BEET & MANDARIN SALAD WITH MINT

RAW SPIRALIZED BEET & MANDARIN SALAD WITH MINT

If you think you don’t like beets, try eating them raw, you may change your mind! I got this idea from a meal at a raw vegan restaurant where I tried raw beets for the first time, and loved them. The trick is to cut them thin and let them marinate a little while, perfect for spiralizing! Truth is, I love them BETTER uncooked, and with mandarin oranges and some fresh mint, this is not just delicious, but also beautiful!

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6 Asian-Inspired Eggplant Recipes

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6 Asian-Inspired Eggplant Recipes

6 Asian-Inspired Eggplant Recipes

An Old World vegetable with Asian origins, eggplant is thought to have been eaten both raw and cooked in China since at least the T'ang dynasty (established the year 618). When raw, eggplant is bitter, tough, and chewy, but when cooked the vegetable turns sweet with a rich, nutty flavor, and tender, even creamy texture. There are a few different eggplant varieties, with the largest being the most common in American supermarkets.

Most of these recipes feature Chinese eggplant, a slender, thin-skinned purple variety that has a more delicate flavor than the large globe-shaped eggplants most often found in western supermarkets. One recipe calls for Thai eggplant—these small, golf-ball sized eggplants normally have a greenish-white skin. Japanese eggplant works best in the pan-fried eggplant with miso recipe, but you can substitute Chinese eggplant if needed.

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Chinese Eggplant Stew with Minced Pork

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Chinese Eggplant Stew with Minced Pork

Chinese Eggplant Stew with Minced Pork

This meal Chinese Eggplant Stew with Minced Pork is a popular Sichuan cuisine and is very common in Chinese households.The pork, though included in a small amount, is added because it greatly improves the taste of the eggplant dish. The expected cooking time for the dish detailed in the recipe is 35 minutes, including time taken to prepare ingredients.

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Chinese Eggplant Recipe with Spicy Garlic Sauce

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Chinese Eggplant Recipe with Spicy Garlic Sauce

Chinese Eggplant Recipe with Spicy Garlic Sauce

In this Chinese Eggplant Recipe, you’ll learn:

  • How to cook this authentic Chinese eggplant recipe, inspired by one of the most respected authorities of Chinese cooking, Fuchsia Dunlop.

  • You can use either Japanese or Chinese eggplant (even Italian globe eggplant, too)

  • A unique Chinese sauce that’s savory, sweet and piquant, called “Fish-Fragrant” even though there’s no fish in the ingredients!

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Sautéed Kale

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Sautéed Kale

Sautéed Kale

  • YIELD 4 servings

  • TIME 15 minutes

s

This is a technique that elevates basic sauteed greens into something even more savory and tender.

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Buttery Garlic Green Beans

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Buttery Garlic Green Beans

Buttery Garlic Green Beans

Ingredients

  • 1 pound fresh green beans, trimmed and snapped in half

  • 3 tablespoons butter

  • 3 cloves garlic, minced

  • 2 pinches lemon pepper

  • salt to taste

    Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add butter to green beans; cook and stir until butter is melted, 2 to 3 minutes.

  • Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt.

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