729 finger recipes

Pumpkin loaf made with brown sugar, toasted pecans, and warm pie spice. Served with a peach preserves cream cheese spread for a sweet-tangy finish. Fall in slice form.

Crunchy napa cabbage and sweet strawberries tossed with toasted almonds in a warm Sichuan dressing of sesame oil, five spice, and crystallized ginger. Ready in 15 minutes flat.

Mushrooms and tofu simmered in white wine, tamari, ginger, and sesame oil. A vegan Chinese-French fusion braise to spoon over noodles with toasted almonds on top.

Indian lamb saag with fresh spinach, yogurt, whole spices, and garam masala. Lamb cubes braised in a thick green spinach sauce with cardamom and cloves.

Healthy pasta with spiced lentils, tomatoes, and yogurt in a warmly spiced sauce with cumin, coriander, and ginger for a low-fat vegetarian meal.

Creamy ginger penne with grilled chicken, prosciutto, portobello mushrooms, and sweet peppers in a rich lemon-pepper cream sauce. A bold Southwestern-Italian fusion pasta.

A scrumptious side dish where chickpeas are given a spicy taste.

A spicy and delicious curry recipe that can be served over rice or noodles.

Mu shu-style beef roll-ups in flour tortillas with orange marmalade-salsa glaze, spinach, mushrooms, and sliced almonds. A sweet-heat fusion wrap baked until warm.

Never think about fried lemon with some refreshing asparagus salad, this recipe will totally change your mind and let you fall in love with these delicious pair!

Traditional Indian dopiazza chicken curry slow-simmered with golden onions, coriander, cumin, and tomatoes until fork-tender. "Do pyaza" means double onion, and this 2-hour braise delivers deep, layered flavor.

Introduce venison to the spice named "Curry" with this scrumptious recipe that is extremely easy to follow and enjoy!

Grilled chicken sliced over mixed greens with fresh blueberries, Vidalia onion, and a zesty ginger-rice vinegar dressing. A light, colorful summer salad that comes together in under an hour.

Oven-baked monkfish in a ginger cream sauce made with white wine, fish stock, and heavy cream. Includes a from-scratch fish stock recipe. Restaurant-quality seafood entree.

Crisp-fried noodle cake topped with stir-fried leeks, mushrooms, carrots, and bean sprouts in a ginger-garlic sauce. A crunchy, saucy vegetarian Asian main dish.

Stuffed eggplant loaded with ginger, peanut butter, red peppers, and warm spices, then baked until tender. A bold vegetarian Indian-inspired main dish.