Joanne Chang's Asian-American Thanksgiving Dinner

Chef Joanne Chang uses Asian flavors in superb Thanksgiving recipes like soy-sauce-and-honey-glazed turkey and wasabi deviled eggs.

One dish served fresh every day.
American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
How we use your email address
Slide 6 of 12
  • < back

Edamame, Celery and Fennel Salad with Candied Lemon

The crunchy mix of ingredients in this salad is unexpected and fun. And the dressing is equally unusual: It’s made with chopped candied lemon as well as soy sauce, toasted-sesame oil and Sriracha, so it’s both sweet and spicy.

More ∨
You might also like