Search Results (10,481 found)
cooking.nytimes.com
This version of chili is more Shanghai than Southwest Serve it with rice, Mexican black beans mixed with some Chinese fermented black beans and Chinese fried noodles.
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The pineapple, rum, and coconut flavors of your favorite cocktail are mixed into this creamy, delicious cheesecake.
cooking.nytimes.com
This is an adaptation of a classic cabbage dish that I never tire of The cabbage cooks for a long time, until it is very tender and sweet I like to serve this with bulgur, or as a side dish with just about anything
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This quick fruit dish with a bit of added crunch is always fun to make with kids.
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Cubed ham, orzo pasta, green bell pepper, and cherry tomatoes are tossed with a creamy dressing. Make over your leftover ham with this delicious pasta salad.
cooking.nytimes.com
This recipe is by Steven Raichlen and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Tom Kha Gai is a tradition Thai soup containing a spicy coconut broth simmered with chicken, vegetables, and fresh basil.
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Vibrant and fruity, this dressing requires no whisking, drizzling, or machinery of any kind--just a jar with a lid. This "make and shake" method should be used only if you are going to eat your salad right away.
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This recipe is inspired by the retro classic cocktail meatballs in grape jelly. I took that idea, along with my love of spicy orange beef, and came up with this combination.
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Fresh tomatoes and mint are whisked together with extra virgin olive oil and white wine vinegar in this refreshing sauce.
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Thai native Nong Poonsukwattana worked her way up from Portland kitchens, refining her recipe for khao man gai, saving her money and eventually landing her own spot within Portland's highly competitive food cart scene.
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This Flourless Coconut and Chocolate Cake from Ottolenghi is gluten free, but rich and buttery enough for everyone to enjoy. Vanilla-speckled almond meal and...