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Get Eastern Style Tuna Nicoise Salad with Tea Marbled Eggs and Wasabi Vinaigrette Recipe from Food Network
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These are great dunked in milk or served with tea.
cooking.nytimes.com
This recipe is by Trish Hall and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This fresh and bright Hawaiian ahi tuna salad can be served as an appetizer or a summer entree. It is traditionally made with a stringy seaweed called limu ogo and inamona, ground roasted kukui nuts.
www.chowhound.com
This virgin Pimm's Cup cocktail recipe is made with infused nonalcoholic white and red wines to replace the gin and Pimm's.
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A nonalcoholic drink recipe for fall with orange juice, ginger beer, and sparkling apple cider.
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I came up with this colorful and flavorful recipe to go with my garlic chicken when I serve Chinese food. Who'd believe green and orange really go together?
cooking.nytimes.com
A slab pie is nothing more than a regular pie writ large Baked in a 9-x-13-inch pan, this pie feeds 24 but is easier to make (and to carry) than 3 separate pies The filling was inspired by an e-mail from Pete Wells, our restaurant critic, who mused about his ideal Thanksgiving dessert; the brown sugar, ginger and rum give it a complex and more autumnal flavor than most apple pies
www.delish.com
This lemony, buttery herb spread is the perfect partner for shrimp.
www.delish.com
Mini crab cakes encrusted with sesame seeds get a kick from wasabi and soy sauce. The toppings of wasabi, mayonnaise, cucumber, and pickled ginger add creaminess, crispness, and tang, as well as color.
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Great for dinner parties, this colorful and flavorful dish is inspired by southern Indian cooking. Potatoes, cauliflower florets, and red lentils combine with onions, garlic, curry powder, ginger, tomatoes, malt vinegar, and chutney.
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Warm up your menu with this spicy Indian-inspired curried tomato soup.