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We're always looking for new ways to serve salmon, and this maple-brined preparation is one of the most satisfying.
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Get Saffron Poached Shrimp with Shaved Fennel and Citrus Vinaigrette Recipe from Food Network
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This dish is loosely based on Thailand’s ubiquitous fried rice dish, kao pad Usually some kind of animal protein accompanies the rice — squid, crabmeat, ham, chicken, whatever the cook has on hand My version relies instead on tofu and vegetables; the most important ingredients are the rice itself, the garlic and the fish sauce
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When Matt Lewis achieved lemon-cake bliss, using the zest of 10 lemons and a little lemon extract to get the flavor just right. The cake has a moist crumb and a crackling, sugary glaze.
cooking.nytimes.com
This savory-sweet stir-fry, known as bo luc lac or “dice” in Vietnamese, gets its English name from the constant shaking of the pan performed by the cook while browning the meat It can be tough work to move the hot wok constantly, and the intense heat can burn the ingredients in a wink This recipe, adapted from the one served at Slanted Door, Charles Phan’s immensely popular Vietnamese restaurant in San Francisco, has been simplified for the home cook
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Get Twice-Cooked Eggplant with Cilantro-Sesame Pesto Recipe from Food Network
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Spicy homemade mayonnaise adds an extra kick to these crowd-pleasing crab cake sliders.
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Get Grilled Thai Chile Garlic Shrimp Recipe from Food Network