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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.
cooking.nytimes.com
Think of this dish as red curry noodles, version 2.0 By doctoring up jarred red curry paste with fresh chile, garlic, ginger, lemongrass and spices, this dish gets a much more complex, intense flavor than the usual version Once you have all the ingredients at the ready, the dish comes together quickly
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This pad Thai dish includes authentic ingredients like dried shrimp, salted radish and palm sugar. A refreshing glass of Thai iced tea is a perfect accompaniment.
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Rotisserie chicken joins udon noodles in a creamy sauce in this quick main dish.
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This recipe is perfect on its own for a light meal or paired with meat as a side dish. Recipe courtesy of It's About Time: Great Recipes for Everyday Life by Chef Michael Schlow.
cooking.nytimes.com
This recipe for spicy peanut noodles is adapted from Ken Hom, the chef and cookbook author best known for his BBC television show "Ken Hom's Chinese Cookery." It is incredibly easy to put together on a weeknight, yet loaded with complex flavors and textures.
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If you love shrimp, make them spicy with an easy sauce of Sriracha and lime juice.
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Put the water on to boil before you prepare all the ingredients, then cook the shrimp and vegetables at the same time as the pasta.
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Beef, bacon, onion, and sauteed mushrooms, all simmered in rice sour cream sauce. Great over egg noodles.
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Get Baked Ziti Recipe from Food Network
Ingredients: butter, turkey, spaghetti, onion, rigatoni
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Ali Maffucci's recipe for Foil Pouch Sea Bass