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www.allrecipes.com
Jicama, cabbage, and apples are dressed with a rice vinegar, cilantro, and lime vinaigrette to make this crowd-pleasing, refreshing jicama slaw.
www.allrecipes.com
These veggie burgers have no soy in them, instead using cashews, almonds, rice, and pinto beans to deliver a meat-free burger option.
www.delish.com
David Chang's quick "white" version of kimchi uses 7UP, an unexpected ingredient that adds lovely bubbliness to the cabbage. It can be served as a side dish like traditional red chile kimchi or with cold noodle soup.
www.delish.com
Lemon is the star ingredient in this classic Greek chicken soup.
cooking.nytimes.com
This recipe is by Trish Hall and takes 34 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This is a popular salad from Northern China that's gaining popularity in the United States. Toss in peanuts, shrimp, or tofu for some protein.
www.chowhound.com
The real deal, unlike the cloying, sticky, bright red sauce often served at Chinese restaurants.
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This vegan chocolate frosting is a perfect topping for vegan chocolate cake or cupcakes.
www.chowhound.com
This dish is literally child’s play – homage to the basics: simple, fun, healthy and happy. It really is the embodiment of blend and live. Just throw everything...
cooking.nytimes.com
This is a typical Provençal gratin, bound with rice and eggs You can use the recipe as a template for other gratins using other cooked vegetables.