1,630 finger recipes

Hot cherry fruit compote baked with rum, curry powder, candied ginger, and brown sugar. A retro holiday side dish for ham or turkey, or chill and serve as dessert with ice cream.

Asian sweet and sour bell peppers stir-fried with garlic, ginger, scallions, and a lemon-tamari-honey sauce. A quick low-calorie vegetable side for rice or noodle bowls.

Hot pot is a traditional Chinese cuisine, you can add whatever you want and boil them for a while, easy and quick, this vegetarian hot pot you can aslo add any kind of meat you want, they go very well together.

Red cooked bean curd marinated in soy sauce, sherry, five spice, and brown sugar, then wok-cooked until the liquid absorbs into the tofu. A classic Chinese braising technique that gives tofu deep, savory-sweet flavor.

Broiled chicken breasts stuffed with red bell pepper, Parmesan, and pine nuts, served with a fresh mango-papaya-coconut salsa spiked with ginger, lime, and jalapeno. A 45-minute dinner that's equal parts elegant and easy.

Bulgur wheat baked with roasted eggplant, fresh spinach, roasted garlic, bell peppers, currants, and slivered almonds. A vibrant vegetarian casserole packed with Mediterranean flavor.

Chicken thighs stir-fried with broccoli and scallions in peanut oil, then finished with grated parmesan and whole wheat croutons. A quick East-meets-West dinner ready in 30 minutes.

This recipe makes a dense, small loaf, with much the consistency of a bagel, but very good. It is a cross between pumpkin pie and raisin bread.

Grilled butterflied leg of lamb marinated in Burgundy wine, fresh ginger, soy sauce, honey, and lemon. Bold, savory, and charred over medium coals.

Szechwan spiced beef stew braised with star anise, hot bean paste, crushed peppercorns, and dry sherry. Deeply aromatic Chinese-style comfort food.

Pumpkin snack cake spiced with cinnamon, ginger, and allspice, made lighter with egg substitute and low-fat milk. Soft, moist, and dusted with powdered sugar.

Chinese grilled short ribs butterflied into a single accordion strip and marinated in peanut butter, curry, sesame oil, soy, and rice wine. Smoky, tender, unusual.

.

Green tomato soup with garlic, ginger, and cumin pureed smooth and finished with coconut milk. An Indian-inflected way to use up unripe tomatoes from the late-summer garden, garnished with yogurt, cashews, and cilantro.

Roasted butternut squash and red lentil soup pureed with orange juice and spiced with cinnamon, cumin, coriander, and ginger. A vibrant, velvety vegan bowl.

Char-grilled prawns and noodles drizzled in a Lemon Aspen dressing.