Search Results (5,043 found)
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Using a pressure cooker saves a lot of time in this recipe for corned beef brisket seasoned with garlic and onion powder and cooked in beer.
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Buckwheat noodles flavored with ginger, garlic, citrus, and soy sauce.
cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This cupcake recipe is amazing. These Gingerbread cupcakes are made with Guinness and then topped with a delicious cream cheese frosting.
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Recipe for Citrus Pomegranate Chicken Over Whole Wheat Couscous, as seen in the January 2006 issue of 'O, The Oprah Magazine.'
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This Chinese brisket and turnip stew recipe uses Chu Hou paste, ginger, garlic, and star anise for a brothy, satisfying stew.
cooking.nytimes.com
This colorful mixture is hard to resist, with its contrasting chewy and crunchy textures and the nutty Asian dressing Black rice, high in antioxidant-rich anthocyanins, is now a staple in my pantry.
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If you've never made a vegetable stir-fry before, start with this recipe, including a brown sauce made from scratch and many fresh veggies.
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Expert techniques like "velveting" keep this chicken, bell pepper, and bamboo shoot stir-fry recipe from getting gloppy.
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Raspberries, strawberries, honeydew, and watermelon soak in white wine for this refreshing summer beverage.
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A healthy coleslaw recipe with Asian flavors.
cooking.nytimes.com
This recipe for pork-and-chive dumplings comes from the chef Helen You, who learned to make dumplings from her mother in Tianjin, China She serves these classic boiled dumplings, along with 100 other varieties, at her restaurant, Dumpling Galaxy, in Flushing, Queens The filling is a simple mix of ground pork, seasoned with grated ginger, soy and garlic chives, and it works best with slightly fatty ground meat (about 30 percent fat, if your butcher asks)