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Fresh Herb Khoresh (Khoresh-e qormeh sabzi) | Delicious lamb stew subtly seasoned with fresh herbs and spices.

Fresh Herb Khoresh (Khoresh-e qormeh sabzi) | Delicious lamb stew subtly seasoned with fresh herbs and spices.

Chicken in Tamarind Gravy (Ayam Sioh) | A favorite recipe in Malaysia and Singapore, served during Chinese New Year.

Chicken in Tamarind Gravy (Ayam Sioh) | A favorite recipe in Malaysia and Singapore, served during Chinese New Year.

Mom's Recipe: Thai Spring Roll (Paw Pia Tord) -  learnt in Chiang Mai Thai Cookery School, Thailand :-)

Thai Spring Roll (Paw Pia Tord)

Mom's Recipe: Thai Spring Roll (Paw Pia Tord) - learnt in Chiang Mai Thai Cookery School, Thailand :-)

Everybody loves Asian cream cheese wontons - this dip version tastes exactly the same but is easier and quicker to make with just 3 INGREDIENTS!

3 Ingredient Cream Cheese Wonton Dip

Everybody loves Asian cream cheese wontons - this dip version tastes exactly the same but is easier and quicker to make with just 3 INGREDIENTS!

Egg Foo Yung is something I love to order at Chinese-American restaurants, but this homemade version is great (from Kalyn's Kitchen.)

Chicken Egg Foo Yung with Mushrooms and Green Onions

Egg Foo Yung is something I love to order at Chinese-American restaurants, but this homemade version is great (from Kalyn's Kitchen.)

Sicilian Olive Chicken    This saucy one-skillet chicken dish is full of tomatoes, spinach, olives and capers. Try Kalamata olives in place of the green Sicilians or a combination of both. Serve over whole-wheat egg noodles with a mixed green salad on the side.

Sicilian Olive Chicken

Sicilian Olive Chicken This saucy one-skillet chicken dish is full of tomatoes, spinach, olives and capers. Try Kalamata olives in place of the green Sicilians or a combination of both. Serve over whole-wheat egg noodles with a mixed green salad on the side.

This recipe for moussaka is adapted from one found in David Rosengarten's book “Taste” which includes an entire section devoted to the classic Greek casserole In the book, Mr Rosengarten claims that his is “the lightest, least oily, least tomatoey, most eggplanty, most refined moussaka that you've ever tasted.” Isn't that just what you want as you plan a dinner party

Moussaka

This recipe for moussaka is adapted from one found in David Rosengarten's book “Taste” which includes an entire section devoted to the classic Greek casserole In the book, Mr Rosengarten claims that his is “the lightest, least oily, least tomatoey, most eggplanty, most refined moussaka that you've ever tasted.” Isn't that just what you want as you plan a dinner party

Fried rice is easy to eat. How beautiful and flavorful. In one spoonful, you have everything you want – rice, meat, veggies all nicely ready to be consumed. But did you know that fried rice is actu...

Fried rice is easy to eat. How beautiful and flavorful. In one spoonful, you have everything you want – rice, meat, veggies all nicely ready to be consumed. But did you know that fried rice is actu...

NYT Cooking: This recipe is an adaptation of one created by Tamasin Day-Lewis, the Stevie Nicks of British cookery. A casserole recipe that she credits to the British food writer Jane Grigson has just four ingredients — sausage, cabbage, butter and pepper — but after two and a half hours in the oven, it emerges mysterious and succulent.

Sausage and Cabbage

NYT Cooking: This recipe is an adaptation of one created by Tamasin Day-Lewis, the Stevie Nicks of British cookery. A casserole recipe that she credits to the British food writer Jane Grigson has just four ingredients — sausage, cabbage, butter and pepper — but after two and a half hours in the oven, it emerges mysterious and succulent.

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