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cooking.nytimes.com
Spring rolls are quite easy to make, and make a light and delicious lunch, appetizer, side dish or snack You can find the rice flour spring roll wrappers in Asian markets.
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I made this up b/c I was craving that moist, velvety chicken like some chinese restaurants have. You can season it with anything, really. CAVEAT: The skin...
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I haven't seen a definitive recipe on chow.com, so I'll make the attempt. BTW this sauce is a prerequisite for the great 'Merican breakfast burrito and is one...
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This empanada recipe contains braised chicken, olives, and spices, surrounded by a flaky, buttery dough. The empanadas can be frozen for up to 1 month.
cooking.nytimes.com
High-heat stir-fries are ideal for peas — either snow peas or the sugar snap variety Assertive seasoning and the slight charring from the wok complement the peas’ sweetness wonderfully The method works well for other spring vegetables, too, like asparagus or baby bok choy clusters
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This pita sandwich recipe has sliced roasted lamb, marinated cucumbers and onions, and a drizzle of mint and cilantro yogurt sauce on top.
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This Thai-influenced dish combines savory curry roasted potatoes with crunchy fresh vegetables and a light dressing.
cooking.nytimes.com
This recipe is by Alice Hart and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Dr David Eisenberg of the Harvard School of Public Health demonstrated along with his daughter, Naomi, a whole- wheat couscous salad that is the inspiration for this one at the “Healthy Kitchens, Healthy Lives” medical education conference in Napa Valley this year You can use a variety of dried fruits and nuts, as well as a mix of herbs
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Get Asian Watermelon Salad Recipe from Food Network
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This Lebanese version of traditional lentil soup with spinach is seasoned with mint and lemon juice. It's traditionally served with toasted French bread for dipping.