asian

Seafood pasta is one thing that pescetarians will likely never tire of. Toothsome noodles and chewy shellfish are an unbeatable duo. But if linguine con vongole is one of those dishes you can make with your eyes closed, then try a new spin on that winning combination. This pan-Asian pasta adds a completely new angle to a comfort food standby. Rather than sautéeing or steaming the clams, the recipe calls for stir-frying clams in a smoking hot wok with ginger, garlic, and Chinese black bean sauce — then tossing Japanese udon noodles with the sauce until well-coated. The entire dish can be made as speedily as any stir-fry. For the recipe, keep reading.

Now that the temps are dropping, having the oven heat up the kitchen is a welcomed side effect of preparing dinner. Who doesn't like a cozy, aromatic kitchen during the holidays? Well, you're in luck! This Asian-inspired seafood dish is not only healthy — complete with two of my favorite types of veggies: asparagus and mushrooms — it's also a cinch to make. Just pop the white, flaky cod and accouterments in the broiler and in 20 minutes, start to finish, you've got a melt-in-your-mouth glazed cod dinner and a warm kitchen: done and done!

Here's the recipe.

I recently spilled the beans about my ambivalence over turkey; it's my least favorite part of the holiday meal. But I'm not alone: more than a quarter of you admitted to being undecided about the big bird. To all of you naysayers out there, I suggest you make another roast instead. Don't even worry about it being something pricey, like crown roast of lamb or beef fillet — simply make pork tenderloin. With its cranberry sauce and sweet potato side, this foolproof recipe, which comes courtesy of Ming Tsai's latest book, tastes just like Thanksgiving, no turkey required. Want the recipe? Keep reading.

Make the most of surplus food by changing up supporting flavors and cooking techniques. Last night's easy seafood paella and tonight's shrimp and scallion stir-fry are both healthy, quick-cooking, gluten-free shellfish stunners, but they couldn't please more different sides of the palate.

Enjoy a traditional Chinese stir-fry combination — shrimp and scallions — tossed in a smoldering wok with garlic, hot peppers, and a squeeze of lemon juice for acid. Serve over a bowl of steaming rice with soy sauce on the side for dipping; from pan to plate, you'll only need 15 minutes. Ready for dinner? Then get the recipe.

Love Chipotle Mexican Grill? Then get excited for next year. Yesterday, Steve Ells, the company's founder, chairman, and co-CEO, revealed plans to debut a similar Asian fast-casual concept by the middle of 2011.

Although the company, which simultaneously announced plans to partner with Facebook Deals, wouldn't reveal details about the new fast-casual eatery, representatives did confirm that the menu will have a pricing structure similar to Chipotle's and follow the same focus on naturally and sustainably raised ingredients. The restaurant will open in one of approximately 40 existing Chipotle markets.

With the Mexican chain's future foray into Asian fast-casual food, maybe it's time it considered hopping on the Latin-Indian fusion bandwagon. What do you think of an Asian-themed Chipotle?

Source: Flickr User Mr. T in DC

Stir-fries should definitely be a part of your regular weeknight-cooking repertoire. They come together incredibly quickly and can be made with an endless assortment of ingredients. This basic variation combines chunks of skinless boneless chicken tenders with bell peppers and onions. For a complete meal, serve on a bed of brown rice with a side of sautéed bok choy. The recipe calls for frozen vegetables, but it doesn't take that much time to chop fresh peppers and onions. To get the healthy technique that can be used over and over again, keep reading.

In need of a healthy vegetarian dinner idea? Tara Sharp has you covered! She shared her recipe for spicy tofu and veggies over quinoa in the Kitchen Goddess group.

This is a dish I've made several different ways, depending on the veggies and type of rice I have on hand. The sauce always has the three main elements — red chili paste, soy sauce, and sesame oil — but the measurements aren't exact, it depends on what you like. This was the first time I put the tofu/vegetables over quinoa (ran out of Calrose rice), and I have to say the grain paired nicely with the spicy dish. Thanks to some of the prepackaged elements, can't-screw-it-up tofu, and rice-cooker-made quinoa, this recipe is about as uncomplicated as it gets.

Here's the recipe!

I've never met a cuisine I didn't like, and ethnic dives are among my most regular haunts. But I recently have come to terms with the fact that I've never made any of the sought-after dishes at the top of my list: North India's saag paneer, Korea's bibimbap, Cuban tostones con mojo. Then, when I learned that most of you are just as interested in adobo and banchan as I was, I decided it was time to tread through previously uncharted kitchen territory.

So, in a new series, I'll be exploring new dishes from around the globe, beginning first with a wildly underappreciated dish: chicken adobo. The term adobo can mean many things, but in the Philippines, a Southeast Asian country that's heavily influenced by Spanish and Chinese cultures, it refers to the process of stewing chicken or pork in a vinegar- and soy-based sauce. I can't get enough of the succulent result, which has an intoxicating sweet-and-sour aroma, and the sauce, which is phenomenal with rice. Make a new chicken dish when you read on.

Worried about a week's worth of overindulgence? Then a light, healthy fish dinner may be just the ticket. Budget-friendly tilapia is versatile enough to be delicious in tostadas or soup, or even crusted and fried, but in this simple dish it takes center stage. A quick glaze of Chinese five-spice, soy sauce, and brown sugar gives it a flavorful kick. The added bonus? It can be made in 15 minutes!

Get the recipe when you keep reading.