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Here's a stir-fry far better than most take-out Chinese, and you can make it with any lean cut of meat — flank steak, London broil, tenderloin, sirloin or skirt steak — so long as it is cut thin against the grain Most takeout joints use snow peas, but sugar snaps are juicier and more succulent, and just as crunchy (Their downside is that they are slightly more work: they need to be thinly sliced.) As for the sauce, it's simple: thick dark soy sauce (tamari works well), sesame oil, chicken broth and Madeira.
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Breakfast can be so much more than eggs and toast or cereal and milk. Here's how.
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Get Fried Pea and Mint Patty Sandwiches: Pea-lafels Recipe from Food Network
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Get Chiles Toreados: Fried Chiles with Lime-Soy Sauce Recipe from Food Network
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Get Deep Fried Cookie Dough with Fleur de Sel Recipe from Food Network
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Get Deep-Fried Cookie Dough with Fleur de Sel Recipe from Food Network
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When I was a little kid and someone said tofu, I heard toad food. So I went around saying toad food.
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Raisins, carrots, pine nuts and tofu are tossed with colorful pasta spirals and blanketed with an aromatic blend of curry powder, lemon juice and mayonnaise or yogurt for a scintillating summer salad.
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More than just a substitute for egg salad! The only egg is in the mayonnaise; use soy mayonnaise for a vegan variation. Serve on wheat toast with crisp lettuce and fresh tomato slices.
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This fried onion-topped tuna casserole is great for a quick meal. Red and green bell peppers, carrots, and zucchini give it color, and it's topped with mozzarella or Cheddar cheese.
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Get Middle Eastern Millet Salad-in-a-Jar Recipe from Food Network