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cooking.nytimes.com
This is not your corner takeout's moo shu pork, but it is popular in China, where its northern origins are debated, according to the author Carolyn Phillips The egg is thought to resemble the flowers of the sweet olive (osmanthus fragrans) shrub, hence its Chinese name, muxi rou, or osmathus blossom pork The ingredients are stir-fried in batches to cook evenly and retain the vibrancy of the colors
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This chopped salad recipe tosses raw snap peas, carrots, cucumber, and scallions with a spicy Thai vinaigrette for a healthy and easy salad.
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For those times when you want buffalo chicken wings for dinner.
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Get Savory Peach Chicken Recipe from Food Network
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Apple crumble pie with sliced apples, dried cranberries and currants, in a buttery crust with a brown sugar streusel topping.
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Get Copycat Kung Pao Spaghetti Recipe from Food Network
cooking.nytimes.com
This recipe is by Trish Hall and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This macaroni salad is given added depth with the addition of tuna, shrimp, cucumber, and hard-cooked eggs.
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Get The Best Pumpkin Pie Recipe from Food Network
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Chef John's classic American potato salad is made with celery, chopped hard-boiled eggs, and a creamy mayo-Dijon mustard dressing. It's perfect for picnics!