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cooking.nytimes.com
Spicy, brawny and full of ginger and garlic, these pork noodles are a play on dumplings, but easier to make at home If you don’t have the black vinegar to sprinkle on top of the sliced ginger, you can simply leave it out Or try substituting balsamic, which is a bit sweeter, but has similar caramel notes to play off the ginger’s pungency
cooking.nytimes.com
This recipe is by Mark Bittman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Whole Wheat Spaghetti with Greens, Lemon, and Ginger Recipe from Food Network
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Sugar pie made with brown sugar, cream and pecans.
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You'll find an explosion of flavor in this vodka based martini - pomegranate, cranberry, raspberry, and orange.
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Give out homemade treats that are great in hot cocoa -- or straight from the bag.
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Get Spicy Hermit Bars Recipe from Food Network
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Cold Japanese plum wine not only makes an excellent after-dinner drink, it can be used to create quick-soak plums.
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Irish whiskey mixed with cream and sugar with hints of coffee, chocolate, vanilla and almond. Will keep for 2 months if refrigerated.
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Thin-sliced beef flank steak gets a quick fry in hot oil, then is simmered in a sweet soy-based sauce with fresh green onions for a dish that's like eating out at home.
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You needn't restrict yourself to chicken with this teriyaki marinade of sweetened soy sauce with Worcestershire, ginger, vinegar, onion and garlic.