Tag: Asian

Chinese Takeout at Home

by in Recipes, January 27th, 2012

Though it’s easy to pick up the phone and order Chinese food takeout, it can be just as simple to cook up those white-box favorites in your own kitchen — often without the extra cost and unnecessary calories and fat. Prep your pantry for traditional Chinese recipes by picking up a few Asian-food staples, such as soy and chili sauces, rice wine vinegar and fresh ginger, and you’ll be ready to serve up classic appetizers and main dishes in a flash. Find a menu of our favorite Chinese foods below, including stir-fried chicken, fried rice, dumpling soup and more.

Though they’re far more heart-healthy than their deep-fried counterparts, Baked Spring Rolls are every bit as light, golden and perfectly crisp. Those pictured above from Food Network Magazine are filled with delicate lump crab, green cabbage and fresh ginger and served with a salty, sweet soy-mirin sauce.

More Chinese takeout recipes »

Wonton Skins — Off the Beaten Aisle

by in Recipes, November 4th, 2011

spicy pork dumplings
There’s nothing wrong with showing a bit of skin. Especially if it’s steamy.

Because while they may appear a rather mundane ingredient, wonton skins are an inexpensive and easy way to jazz up your cooking. And with the demands of holiday cooking barreling down upon us, anything that produces snazzy and simple company-worthy treats is worth taking notice of.

So let’s start with the basics. Wonton skins (also called wonton wrappers) are thin sheets of dough made from flour, egg and water. That’s basically the same formula as Asian egg noodles, and not all that far off from Italian pasta. Except wonton skins are cut into round and square sheets.

Get the recipe for Steamed Spicy Pork Dumplings »

This Cat Has Nine Jobs

by in View All Posts, October 30th, 2008


The FN Dish just caught a culinary demo and book signing for none other than Iron Chef, Cat Cora in Midtown Manhattan. When not doing battle on Iron Chef America, Cat is plenty busy. Aside from nine lives, she appears to have nine jobs as well.

Her recent book, Cooking from the Hip, is a great overview on whipping up creative, tasty offerings from fresh ingredients and staples every stocked pantry should have.

However, Cat caught us up on an even NEWER venture that’s coming this December. She’s opening a new restaurant called CCQ (think BBQ but add a dash of Cat Cora instead). Keywords for Cat here are affordable, flavorful, fast and casual. Time and money are more valuable than ever but why sacrifice taste? She is taking international BBQ inspiration from Asia, South America and the Caribbean to make the CCQ experience unforgettable.

The OC crowd will get first tastes. CCQ will open within the Macy’s at the South Coast Plaza in Costa Mesa, CA. If SoCal isn’t in the cards, FN has the recipe to the CCQ Signature BBQ sauce here that should tide you over.

If that all weren’t enough, Cat is also President and Co-founder of Chefs for Humanity which supplies relief and aid to fight worldwide hunger — created in response to the 2004 Asian Tsunami tragedy. You can learn more here or even donate and get a signed photo of Cat for your kitchen here.