2,250 form recipes

Vegan cabbage soup with tender tofu and whole-wheat dumplings in a soy-seasoned broth. Filling, nourishing, and completely plant-based.

Why this recipe works: Simmering chicken broth with lime zest and ginger is a shortcut to Asian flavor.

Fettuccine with shrimp and scallions in a ginger-chili-soy sauce spiked with pecans and sesame oil. A 25-minute Asian-Italian fusion pasta.

Pon pon chicken (bang bang chicken) shreds poached chicken over salted cucumber ribbons with a warm sesame-soy-ginger dressing. Classic Sichuan cold-plate appetizer or main.

Thai-style fried rice with red curry paste, green beans, and garlic, finished with fresh cucumber, cilantro, and scallions. Ready in 30 minutes, vegetarian, and easily made gluten-free.

Ma-po tofu, silky bean curd and ground pork simmered in a fiery sauce of fermented chili and ginger, thickened glossy and finished with sesame oil and scallion. The Sichuan classic, hot, spicy and tender.

Heavenly onion casserole with sauteed Vidalia onions, mushrooms, and Swiss cheese layered over French bread in a creamy mushroom soup sauce. Assembled ahead and baked golden.

Spiced tofu burgers with chili sauce, cumin, garlic, and ground hazelnuts. Vegan, smoky-flavored grillable patties that hold their shape on the BBQ.

Vegan hot and sour soup with slivered shiitake mushrooms and tofu in a peppery, tangy broth. Apple cider vinegar brings the sour, black pepper brings the heat, and arrowroot gives it that signature silky body.

Thai-style string bean salad with tofu, red and green chilies, dressed in a coconut milk, lime juice, soy sauce, and chili sauce vinaigrette. Vegan and vibrant.

Plum tuna, canned tuna warmed in a sweet-tangy plum jam sauce spiked with ginger, garlic and soy, served over rice with nuts, parsley and coconut on top. A retro pantry dinner that cooks in 30 minutes.

Coriander flank steak marinated in lemon juice, soy sauce, olive oil, ground coriander, and garlic, then grilled and finished with fresh cilantro. A quick-grilling steak with warm, citrusy spice.

Love shrimp! This is one of my favorite shrimp dishes. It'easy and delicious! Now I don't have to order take-out.

A vegan Caesar salad dressing made from blended chickpeas, lemon juice, capers, and soy sauce. No eggs, no anchovies, no dairy. Toss it with crisp romaine and croutons for a plant-based classic.

Sukiyaki beef stir-fry with round steak, mushrooms, spinach, and celery in a soy-butter sauce served over rice. A simplified Japanese-inspired one-skillet dinner ready in 40 minutes.

Oven-baked sweet and sour spareribs glazed with a homemade sauce of brown sugar, crushed pineapple, vinegar, ketchup, soy sauce, and dry mustard. Fall-off-the-bone pork ribs with a thick, sticky glaze.