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Entries tagged with 'Corinne Trang'

Cook the Book: Scallion Flat Breads

Serious Eats Caroline Russock 4 comments

These scallion flat breads from The Asian Grill are a take on the Chinese restaurant staple, the scallion pancake. This is version a little lighter and not as greasy. The flat breads are great by themselves, used as a wrap,... More

Cook the Book: Pickled Daikon, Carrot, and Cucumber

Serious Eats Caroline Russock 5 comments

These simple pickles from The Asian Grill are served at some Chinese restaurants before the meal to whet the appetite; they're also perfect when paired with the pork patty recipe featured earlier this week in a homemade banh mi. Pickling... More

Sweet Summer Corn and Edamame Salad with Walnut-Miso Dressing

Serious Eats Caroline Russock 3 comments

The following recipe is from the April 15 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Although is isn't quite corn season, I couldn't resist posting this recipe for a corn and... More

Cook the Book: Grilled Wild Salmon Sushi Rolls

Serious Eats Caroline Russock Post a comment

I love sushi but not everyone else does. Corinne Trang's recipe for Grilled Wild Salmon Sushi Rolls from The Asian Grill is a great way to introduce Japanese flavors to those who might be a little squeamish around raw fish.... More

Cook the Book: Country Ribs with Hoisin Sauce

Serious Eats Caroline Russock 4 comments

These country ribs from The Asian Grill are marinated in hoisin sauce, which gives them a distinctly savory flavor emphasized by the smoky notes from the grill. Corinne Trang chooses boneless country style ribs because they have a high meat-to-fat... More

Cook the Book: Pork Patties

Serious Eats Caroline Russock Post a comment

This recipe for pork patties from The Asian Grill is perfect for making your own variety of banh mi at home. Just fill a sliced baguette with a few pork patties, some cilantro, sliced cucumber, a few slices of jalapeƱo,... More

Cook the Book: 'The Asian Grill'

The Serious Eats Team Closed

If your summer cook-out repertoire is limited to hot dogs, hamburgers, and the occasional kebab, The Asian Grill might help you spice up the grilling season. Corinne Trang has put together a pan-Asian compendium of recipes using her "East meets East" concept of fusion cooking. Trang, dubbed the Julia Child of Asian cuisine, has taken flavor components from China, Vietnam, Thailand, Korea, India, Indonesia, and the Philippines and adapted them for the American grill. The Asian Grill utilizes the five-flavor concept, combining sweet, sour, salty, spicy, and bitter elements to create depth and complexity of flavor. Taking a cue from most Asian cuisines, meat is not the main focus of the menus outlined in The Asian Grill; instead one protein... More

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