• LaPomme on April 15, 2011

  The Asian Spaghetti recipe is easy and delicious.

Notes about Recipes in this book

• Star anise-ginger "braised" whole chicken

  • nicolepellegrini on January 17, 2021

    Been meaning to try this one for a while, as Ming says once you make chicken this way you'll never want to oven-roast it again. Well, I can't say I agree with that sentiment, even if this did make a nice chicken for a change of pace. I'd actually say the best part of this was the anise-flavored chicken broth - I still have quite a bit I want to freeze for making soups in the future. Had a lot of leftover meat that has made good chicken salad but the flavor of the star anise may be a little off-putting to some. Still, the bird came out perfectly cooked through following Ming's direction...I just missed that something special that comes from a perfectly roasted bird.

• Orange-ginger lamb shanks with barley

  • nicolepellegrini on December 23, 2013

    This. Was. Perfection. My husband isn't even a big fan of lamb and he was gnawing the bone clean for every last bite. I only made it with two shanks, and slightly reduced the other ingredients accordingly, and it was fork-tender in about 2.5 hours. I also served it over farro instead of barley as that's what I had on-hand, and it was great together.

  • hibeez on September 20, 2018

    I love this recipe - easy and so delicious. I have also used lamb shoulder chops with equal success.

• Green peppercorn beef with asparagus and rotini

  • nicolepellegrini on May 21, 2019

    Green peppercorn is definitely the overwhelming flavor here - far too much so, in my opinion. I'm trying to figure out what to add to this to salvage the rest of it, maybe some hoisin or other sweeter sauce. Also this is one of those recipes that feels like an awkward stretch to make "one pot" for no real good reason. I am not going to boil pasta in my wok, I'll just use a pasta pot to cook the asparagus and pasta first. Actually saves time that way since the other ingredients can be stir-fried at the same time. Not a recipe I'd make again.

• Scallop and bacon fettuccine

  • LaPomme on March 11, 2011

    Page 48

• Clams with pork and jicama

  • nicolepellegrini on December 22, 2013

    Tasty and relatively simple. I liked the crunch of the jicama.

• Black-bean scallops and zucchini

  • nicolepellegrini on August 30, 2019

    Just ok. Be careful about cooking times as both scallops and zucchini were a bit overcooked following the timing given in the recipe.

• Chicken meatballs with penne and tomato sauce

  • nicolepellegrini on November 12, 2020

    The meatballs were good. I liked that the onion and garlic are cooked first so that their flavor is a bit more mellow. Other than that, though, it...barely feels like a recipe? The rest is basically a slightly jazzed up jarred sauce. But, ok for a night I was too tired to fuss with making anything else.

• Loin lamb chops with eggplant and lemongrass tzatziki

  • LaPomme on September 15, 2011

    Incorporating lemongrass into the tzatziki sounded interesting, but I found it overpowering.

• Black bean orecchiette with spicy pork and broccoli

  • nicolepellegrini on December 21, 2013

    Easy, quick, super-tasty. The fusion of black bean sauce with a pasta dish is a great combination here.

• Lemongrass scampi with pappardelle

  • nicolepellegrini on February 09, 2015

    OK but a little overpowering with the lemon flavor. Kept thinking it needed something else to give it more dimension or interest. A little boring as a "one-pot meal"; I needed a salad on the side to feel it was a more balanced meal.

• Seared curried butterfish with warm olive chutney

  • nicolepellegrini on February 17, 2015

    This was nice, easy to make, and the curry worked well in the crust for the fish. I recommend using a non-stick skillet.

• Potato-crusted halibut with shaved fennel salad

  • hibeez on March 25, 2023

    An excellent recipe for halibut. The fennel salad is a nice complement to the fish, and sautéing with potato flakes is a nicer lighter twist on breadcrumbs. Always a hit, and relatively quick and easy.

• Chicken sausage with fennel rice pilaf

  • Jane on September 27, 2012

    Nice enough for an every-night dinner but I don't think I'll repeat it. Meatballs are made of chicken sausage meat rolled in crushed coriander seeds, browned then in the same pan fennel, onions and celery are softened and browned. Rice and chicken stock added then simmered until stock absorbed and rice cooked. It was pleasant but I need more than that for a dish to be repeat-worthy.

• Cranberry-hoisin chicken 'n' rice

  • wodtke on January 17, 2015

    This is decent, and comes together fairly quickly, but nothing special. Don't think I'll make it again.

• Moroccan spiced lamb shoulder with bell pepper couscous

  • LaPomme on February 10, 2011

    Page 112

• Five-spice honey pork tenderloin with leeks

  • nicolepellegrini on August 21, 2015

    Would definitely make this one again. The tenderloin came out incredibly moist and tender, my SO loved it enough to be talking about it the next day. I added some chopped kale to the rice and onions to get some greens into the dish, and that worked well.

• Lion's head and snow cabbage with house rice

  • nicolepellegrini on February 20, 2015

    I made this with ground venison instead of beef and pork, since that's what I had on hand and I wanted to keep it lean. I think my partner liked it more than I did as he devoured 4 large meatballs in one sitting and I could barely manage 2. Mostly I found it needed a bit more seasoning than specified to give it some real flavor, along with more rice in the rice/meat ratio to get it to actually bind together. I would probably make again just remembering to tweak the seasonings (and steam a little longer than specified.)

• Lemongrass-coconut chicken soup

  • hibeez on January 26, 2026

    Wonderful soup for a cold snowy evening. Because I don't always have lemongrass on hand, I will substitute lemon juice and zest. It's worth cutting the chicken into soupspoon size pieces. I have also added wide rice noodles or Chinese egg noodles to make it more substantial. One of our favorite soups for dinner.

• Three-bean chili

  • nicolepellegrini on February 17, 2015

    Interesting take on "chili"; I liked the addition of the fermented black beans. Not sure I'd rush to make it again, however.

• Coriander-crusted tuna salad Niçoise

  • hibeez on May 05, 2026

    this is my second-favorite way of preparing tuna when we get fresh bluefin. it's easy and most delicious. sometimes we have frisee, or I'll use endive; or whatever greens look good at the store. A cheese course would be wonderful after this dinner, or a soup beforehand. A great meal when tuna is looking good.