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cooking.nytimes.com
Dongbei cai is the food of Northeast China Weiliang Chen, the chef at Northeast Taste Chinese Food, the biggest of the Dongbei restaurants in Queens, makes an elegant, tender version of a popular Dongbei stir-fry of lamb with dried chilies, made fragrant and crunchy with cumin seeds — a legacy of the nomadic Mongols who long ruled Central Asia, carrying spices on horseback along with their arrows Lamb is considered a Northern taste and excessively “strong” by many Chinese cooks; it is always cooked with powerful aromatics, like chili peppers and garlic, to subdue it.
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Get Cream Cheese Wontons Recipe from Food Network
cooking.nytimes.com
Steaming a whole fish is an excellent, and speedy, way to cook The fish here, dabbed with ginger and a few other aromatics, is transformed by the process, and delivers a sweet, near-melting succulence The pan juices are the only sauce necessary
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This fragrant stir-fry comes together quickly once all the ingredients are gathered and prepared.
cooking.nytimes.com
This recipe is by Marian Burros and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Good in cocktails or homemade soda.
Ingredients: vanilla bean, sugar, water
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Healthy chocolate energy balls are made with only 3 ingredients, hemp seed, dates, and cocoa will satisfy your chocolate cravings.
Ingredients: hemp seeds, medjool dates, cocoa
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Watermelon, feta cheese, and sunflower seeds are all you need to make this refreshing salad.
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Get Beet-Carrot-Apple Juice Recipe from Food Network
Ingredients: beets, smith apple, carrots, seeds
www.simplyrecipes.com
Beautiful golden beet salad peppered with ruby red pomegranate seeds, served on a bed of arugula and lettuce greens.
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An easy recipe for spicy red radishes pickled in red wine vinegar, sugar, mustard, coriander seeds, and peppercorns.