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Cookies ’n’ Cream Angel Cake from Betty Crocker The Big Book of Cakes (Betty Crocker Big Book)

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asian, fish

Chinese Pork and Shrimp Dumplings (Jiao Zi)

(Fine Cooking, February/March, 2010)

Butcher counters in Asian markets often offer several grinds of pork. For dumplings, use a coarser grind with more fat to ensure a tender, juicy filling. Hand-minced or ground beef or lamb, both typical in northern Chinese cooking, can be substituted for the ground pork and shrimp.Web extra: Watch Thy Tran’s step-by-step demonstration of how to make the dumplings.
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Fried Rice with Crabmeat

(Everyday Harumi by Harumi Kurihara, 2009)

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Shrimp–And–Bok Choy Stir-Fry With Crispy Noodles

(Food & Wine, March, 2009)

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Spicy Shrimp and Cellophane-Noodle Salad

(Food & Wine, September, 2006)

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Tom Yum Goong (Hot and Sour Shrimp Soup)

(Saveur, October, 2010)

Tom Yum Goong (Hot and Sour Shrimp Soup)
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