Chop off both ends of the cucumber. Holding the cucumber down on the cutting board, use long strokes from end to end with the ...

This vegan crispy dumpling salad combines pan-fried dumplings with fresh vegetables and a tangy, savoury dressing. It is a ...

Turn instant ramen into something fun and refreshing.

No need to leave it in fantasty, because that’s the reality that awaits you with our cucumber salad with peanut dressing recipe! We all know cucumber salad, but this version adds a little something ...

You can pair this recipe with any protein of your choice in our segment we paired it with grilled chicken thigh skewers with ...

This robustly seasoned, almost meaty tomato salad was inspired by Mexican salsa macha, a savory-spicy condiment made with dried chilies, garlic, nuts and seeds that are fried in oil, then pureed.

1 small clove garlic, minced 2 1/2 teaspoons toasted sesame oil 1 1/2 tablespoons vegetable oil 3 tablespoons rice vinegar 2 tablespoons low-sodium soy sauce 10 cups packed chopped kale leaves ...

Dust the vegetables with salt, pepper and garlic powder. Roast in the oven, stirring every five minutes, for a total of 20 minutes or until tender with a bit of brown on edges of sweet potatoes.

1 (8- oz.) can sliced water chestnuts drained and cut into julienne strips 1/3 cup oil 1/3 cup rice vinegar 2 tbsp sugar 2 tbsp. soy sauce 1 tbsp. sesame oil 1/2 tsp. garlic powder 1/4 tsp. pepper ...

To the same saucepan over medium, add the sesame seeds. Cook, stirring, until lightly golden, about 2 minutes. Remove from the heat, then stir in the chipotle and adobo sauce, vinegar and ¼ ...

Add the squid and let stand for 10 minutes. Meanwhile, in a medium-sized bowl, whisk together remaining sesame oil and lime juice, rice wine vinegar, soy sauce, honey, mayonnaise and garlic.