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    Dumplings   Gung hei fat choi! The Lunar New Year for 2012 will begin on January 23, 2012, and this year will mark the Year of the Dragon.

    Some New Year foods have deep traditions, including lettuce, also known as sang choi, which represents prosperity. Dumplings, jiaozi, symbolize wealth. Long chinese noodles symbolize longevity (so don't cut them), and whole-cooked fish, yue, symbolizes abundance.

    Make celebrations auspicious (and delicious) with a few great selections from our pan-Asian menu.



    All Chicken Shrimp/Shellfish Fish Beef/Veal Vegetables Pork/Ham Rice & Grains Vegetarian Healthy Living
    34 recipes — Page: 1 · 2
    Display 15 | 30 | 45 per page
    APPETIZERS

    Ginger-and-Cilantro Crab Cakes
    from "A New Way to Cook" by Sally Schneider

    Thai Chicken Sates Served in Lettuce Leaves
    from "The Barbecue! Bible" by Steven Raichlen

    Lime-Ginger Scallop Saute
    from "The New Basics Cookbook" by Julee Rosso and Sheila Lukins


    SOUPS/STEWS

    Silky Coconut Pumpkin Soup
    from "Hot Sour Salty Sweet" by Jeffrey Alford and Naomi Duguid

    Golden Delicious Egg Drop Soup with Crabmeat Dumplings
    from "Bowlfood Cookbook" by Lynne Aronson and Elizabeth Simon


    ENTRÉES

    Cantonese Chicken with Vegetables
    from "Real Simple® magazine"

    Pepper Crusted Tataki of Tuna with Hoisin Vinaigrette
    from "Terrific Pacific" by Anya Von Bremzen and John Welchman

    Thai Chicken Sates Served in Lettuce Leaves
    from "The Barbecue! Bible" by Steven Raichlen

    Fried Rice with Shrimp
    from "The New Basics Cookbook" by Julee Rosso and Sheila Lukins

    Lao Yellow Rice and Duck
    from "Hot Sour Salty Sweet" by Jeffrey Alford and Naomi Duguid

    Pasta à la Chinoise
    from "Passionate Vegetarian" by Crescent Dragonwagon

    Lime-Ginger Scallop Saute
    from "The New Basics Cookbook" by Julee Rosso and Sheila Lukins

    Grilled Tofu with Flame-Wilted Spinach
    from "BBQ USA" by Steven Raichlen

    Grilled Lamb Chops with Asian Flavors
    from "Celebrate!" by Sheila Lukins

    Stir-Fried Beef with Broccoli
    from "Dad's Own Cookbook" by Bob Sloan

    Cucumbers with Cool Somen Noodles
    from "Monday-to-Friday Pasta" by Michèle Urvater

    Microwave-Steamed Hoisin Fish and Vegetables
    from "The Dinner Doctor" by Anne Byrn

    Roasted Pork Loin with Honey-Hoisin Marinade
    from "Bowlfood Cookbook" by Lynne Aronson and Elizabeth Simon

    Moo Shu Chicken Lettuce Wraps
    from "The Great American Eat-Right Cookbook" by Colleen Doyle and Jeanne Besser

    Salmon in Asian Broth
    from "The Great American Eat-Right Cookbook" by Colleen Doyle and Jeanne Besser

    Hunan Orange-Ginger Roast Loin of Pork
    from "Dad's Own Cookbook" by Bob Sloan

    Salmon with Sesame Butter
    from "The New Basics Cookbook" by Julee Rosso and Sheila Lukins

    Chinatown Soy Sauce Chicken
    from "New York Cookbook" by Molly O'Neill


    VEGETABLE SIDES

    Asparagus with Soy Dressing
    from "Real Simple® magazine"

    Eddie's Chinese Sauteed Watercress
    from "New York Cookbook" by Molly O'Neill


    STARCH SIDES

    Coconut Rice
    from "Staff Meals from Chanterelle" by David Waltuck and Melicia Phillips

    Mango and Coconut Rice
    from "Bowlfood Cookbook" by Lynne Aronson and Elizabeth Simon

    Cucumbers with Cool Somen Noodles
    from "Monday-to-Friday Pasta" by Michèle Urvater

    Ming Tsai's Lemongrass Fried Rice
    from "Magic in the Kitchen" by Jan Bartelsman


    DESSERT

    Lemongrass Granita
    from "Granita Magic" by Nadia Roden


    34 recipes — Page: 1 · 2
    Display 15 | 30 | 45 per page




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