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cooking.nytimes.com
High-heat stir-fries are ideal for peas — either snow peas or the sugar snap variety Assertive seasoning and the slight charring from the wok complement the peas’ sweetness wonderfully The method works well for other spring vegetables, too, like asparagus or baby bok choy clusters
cooking.nytimes.com
This sweet, spicy and fragrant chicken soup, called curry mee, is a happy contrast of hot broth, springy noodles and a madness of garnishes Coconut milk has a particular weighty creaminess, called lemak, that can make some curries and soups too rich Here, a combination of coconut milk and half-and-half is used to balance the broth.
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A slight twist on the traditional pumpkin pie.
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This is a typical Chinese soup involving ginger, shrimp, and tofu. It is easy to make and fast! Good for cold weather too!
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This is a tasty and satisfying dish that is quicker than the usual preparation of greens with bacon. Serve on its own or over rice.
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Wontons stuffed with a mixture of pork and shrimp seasoned with soy sauce and ginger root are gently simmered in chicken broth.
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These snappy gingerbread straws add an eye-catching twist to the usual gingerbread cookies.
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A dry mix for instant Chai tea that you can keep on hand for those frequent Chai tea emergencies. It's also a popular gift.
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I made this up b/c I was craving that moist, velvety chicken like some chinese restaurants have. You can season it with anything, really. CAVEAT: The skin...
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This is THE morning after dish, my saving grace after a liquid night out. So simple and so good, you may find yourself preparing it without the hangover.
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Wanting to do something different with the tuna in my cupboard, I threw together some ingredients that I had left over from a sushi party. Hope you enjoy it as much as I did!
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Glazed nuts are a favorite holiday snack, and are very simple to make. Use walnuts, pecans, almonds, or a mix.