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This recipe provides a meat-free version of Asian-style lettuce wraps using rice to fill romaine lettuce leaves.
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You'll make a bee line for these Chinese buffet favorites!
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Bread flour, yogurt, and hints of honey go into the dough for these whole wheat English muffins that are toasted with ghee and finished in the oven.
cooking.nytimes.com
The textures in this delicious recipe for pajeon, traditional Korean scallion-based pancakes, are manifold: meaty from the squid, crunchy yielding to soft from the fried bits of batter, juicy from the scallion It came to The Times from Hooni Kim, the chef at Hanjan in Manhattan One of the secrets to this pancake is waiting for the oil to heat up before mixing the batter
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This naan recipe is deceptively easy to make, and baked under the broiler. You can spice it up by adding garlic, or leave it plain.
cooking.nytimes.com
A classic Italian-American Parmesan — a casserole of fried, breaded meat or eggplant covered with tomato sauce and molten cheese — is all about balance You need a bracing a tomato sauce to cut out the fried richness, while a milky, mild mozzarella rounds out the Parmesan’s tang Baked until brown-edged and bubbling, it’s classic comfort food — hearty, gooey and satisfying
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Get Tamale Stuffing Recipe from Food Network
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Kulich is a sweet yeast bread, similar to panettone, that is studded with candied fruit, rum-soaked raisins, and chopped almonds.
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Chef John's recipe for rustic Italian bread calls for the addition of cornmeal to give it slightly heartier texture.
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Lemon juice is added to the cooked and creamy vinegar custard just before it's poured into the waiting crust, adding a wonderful taste treat to this old-fashioned pie topped with meringue.
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This kabocha squash and sweet potato soup spiced with garam masala and garnished with fried onions is a filling dinner option in the winter.
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Old fashioned, buttermilk marinated, flour coated, crispy, tender fried chicken recipe.