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Recipes containing Sesame Oil

5/6/2014#Meatless
Brussels Sprout and Tempeh Stir Fry Recipe

Brussels Sprout and Tempeh Stir Fry

Brussels Sprout and Tempeh Stir Fry Recipe

Go meatless one night this week and sub in soybean-based tempeh for a protein source that may surprise you. Although tofu (which is also made from soybeans) is an excellent meat alternative, tempeh provides a bit more substance for a heartier dinner. The fermented bean cake is dense and chewy, with a slight nutty flavor,… Read More »

1/9/2014#WorldCuisine

Chinese Congee (Rice Porridge)

Chinese Congee Recipe - a classic, comforting rice porridge with all of the traditional accompaniments

Congee (also known as jook) is the ultimate Chinese comfort food, an everyday rice porridge often eating at breakfast but also served to people when they are ill. Warm, comforting, and filling, the core of congee comes from humble origins as it was intended to make a little bit go a long way. Just 1… Read More »

10/30/2013#WorldCuisine

Char Siu Bao – Chinese BBQ Pork Buns

Char Siu Bao - Chinese BBQ Pork Buns

Dim sum is a traditional Chinese meal, often eaten by families perched around a large table on weekend mornings. As carts of steamed and fried items roll by, you simply choose what you want and fill the table with your favorites. For us, a true dim sum trip isn’t complete without a few steamed BBQ… Read More »

8/14/2013#WorldCuisine

Hawaiian Salmon Poke

Hawaiian Salmon Poke

You don’t have to leave the mainland for a taste of island cuisine! As the newest state in the Union, Hawaii has a rich cultural and culinary past as a crossroads of East and West. Poke (pronounced poh-keh) is one such delicious result. Love sushi, but don’t love the effort involved? Get your raw fish… Read More »

5/14/2013#Healthy

Roasted Baby Purple Artichoke Black Rice Salad with Avocado

Roasted Baby Purple Artichoke Black Rice Salad with Avocado

Skip the typical rice pilaf as a mandatory side dish. Ditch the whole steamed artichoke appetizer. It’s time to forget everything you know about summer entrees. La Fuji Mama’s Roasted Purple Artichoke and Black Rice Salad will turn your culinary world upside-down. Instead of using the large, stiff flowers we all know, Rachael roasts baby… Read More »

4/29/2013#Meatless

Spaghetti Squash Noodle Bowl with Lime Peanut Sauce

Spaghetti Squash Noodle Bowl with Lime Peanut Sauce

After a long day of work, there’s nothing quite like a big bowl of pasta, right? Not necessarily! Laura’s spaghetti squash noodle bowl is all the comfort of a big bowl of Asian noodles, without the noodles. Spaghetti squash is a healthy, almost crunchy alternative to pasta, and when combined with Laura’s sweet and spicy… Read More »

4/10/2013#WorldCuisine

Bibim Naeng Myun (Korean Spicy Cold Noodles)

Bibim Naeng Myun (Korean Spicy Cold Noodles)

Springtime means the arrival of a variety of lovely things – flowers, fresh produce, and warm weather. But early spring doesn’t always mean consistent loveliness – there’s always a couple of rainy days and starchy batches of farmer’s market peas in April. Amy’s Bibim Naeng Myun – a Korean spicy noodle dish topped with cucumbers,… Read More »

12/12/2012#WorldCuisine

Kimchee Latkes

Kimchee Latkes

When families infuse their different cultures into their food, beautiful (and delicious) things happen. And this unique latke recipe from a part-Korean, part-Jewish household is just that! With latkes being one of the quintessential dishes of Hanukkah, Sarah takes a traditional potato pancake recipe to the next level with some Korean spice by adding chopped… Read More »

11/14/2012#WorldCuisine

Grilled Pork Banh Mi

Grilled Pork Banh Mi

This sandwich is special to us. Why, you ask? As many of you know, we’re based in Boston, Massachusetts, where we have access to delicious cuisines from around the world. One of our favorite go-to spots (as-in, more than once a week) is a Vietnamese stall at an Asian food court where they create the… Read More »

10/24/2012#WorldCuisine

Korean-style Steamed Eggplant

Korean Steamed Eggplant

Steaming is a staple technique in Asian cuisines, from dumplings and buns to whole fish and vegetables. Cooking long and slender Japanese eggplants in a bath of steam allows them to become tender and velvety without turning into mush. After being cut into batons for easier eating using scissors (so you don’t tear them apart… Read More »