This recipe illustrates the influence of the Pacific Rim on San Francisco cuisine. The flavors are unmistakably Asian, including the chicken marinade and mix of cabbage, bean sprouts and daikon radish in the slaw.
Flank steak in the right marinade becomes succulent and tender. The marinade for this dish is based on Cuban mojo, the signature marinade of Cuba. It’s often served in Latin American restaurants as a dipping sauce for meats, poultry and fish. Try this heart-healthy version.
This recipe is simple and a great way to add veggies to your grilled fare. The dressing is light and gives this slaw a distinct Asian flavor.
Edamame, or green soybeans, are available shelled or fully cooked in pods in the produce and frozen vegetable sections of supermarkets.
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Not all pasta recipes are based on tomatoes, oil and hard Italian cheeses. This light, creamy recipe offers a new, delicious option.
Chimichurri sauce is as popular in Argentina as ketchup is in the United States. A sauce that’s full of fresh chiles, herbs and onions, it will liven up anything you grill.
These green beans offer sweet and spicy flavors along with the distinctive taste of cilantro or Thai basil. They make a great side dish, and you can also use the sauce to pour over grilled white fish or chicken.
Combining low-fat feta and tofu makes for a lighter, healthier Greek salad. Serve this salad on lettuce leaves garnished with toasted whole-grain bread.
Never tried those tiny blue potatoes you see in the produce section? Our Peruvian Blue Potato Salad is the perfect chance to give them a shot. You’ll never believe how brilliantly colorful a potato salad can be!
Throughout history, chocolate has been beloved around the world, at times serving as a medicinal cure and a ritual drink. The good news is that recent studies tell us this popular sweet is heart-healthy and full of antioxidants. Find out more about which chocolate is best for you and why.