Search Results (635 found)
www.delish.com
For unexpected flair and flavor, make this classic tea sandwich with herbed feta butter.
www.allrecipes.com
This easy and flavourful salad is perfect for a hearty lunch or a light dinner.
www.allrecipes.com
Soft tofu and canned tuna are paired with peppery watercress and crunchy bean sprouts in this Asian-inspired salad. Top with a fragrant dressing of soy sauce and garlic-infused sesame oil, and you've got an easy meal in no time.
cooking.nytimes.com
This stir-fry noodle dish, char kway teow, was inspired by one served at a crab restaurant in Kuala Lumpur frequented by the chef Zakary Pelaccio.
www.allrecipes.com
Brussels sprouts, carrots, and garbanzo beans simmered with soy milk, tamari, and garlic, are tossed with basmati rice and spooned into baked butternut squash. A delicious vegetarian and vegan main dish.
cooking.nytimes.com
I love the way the bulgur swells and fluffs after you let this comforting, nourishing dish sit once it’s cooked In fact, I liked the leftovers even more than the freshly made dish I also love the lemony flavor, the result of just a small amount of lemon juice added at the end of cooking
cooking.nytimes.com
With farm-fresh asparagus, no cooking is needed If the stalks are fat, slice them lengthwise with a simple kitchen peeler; if they’re skinny, just chop everything up fine Add radishes, fresh herbs, pea tendrils (if available), toasted pumpkin seeds, and you have an easy, incredibly vibrant salad
www.chowhound.com
A quick, easy chicken pho recipe. You will need rice vermicelli noodles, a rotisserie chicken, chicken broth, basil, mung bean sprouts, and Sriracha.
www.allrecipes.com
Delicious, fresh, and summery, this recipe pairs marinated and grilled flank steak with a spicy-sweet Thai mango salad, perfect for dinner.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
This shaved Brussels sprouts slaw recipe tosses thinly sliced raw Brussels sprouts with hard-boiled eggs and a tangy Dijon dressing.