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This light-on-the-noodles, heavy-on-the-vegetables dish comes together in under a half hour Lots of fresh ginger and dried Thai chiles provide plenty of liveliness, a perfect counterpoint to the warm earthiness of the dark sesame oil Never heard of tofu skins
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Get George's Artichoke Tuna Salad Recipe from Food Network
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California restaurateur Trader Vic is credited with invention of the mai tai. He served the rum and juice cocktail to friends visiting from Tahiti, who exclaimed, 'Maita'i roa ae!' The term translates to 'very good' and the name mai tai stuck.
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In this Jerusalem artichoke recipe, crispy prosciutto and bright mint elevate this humble vegetable to side dish stardom.
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Such a refreshing salad and it holds nicely in the refrigerator if you want to make it ahead. Light and nutty bulgur is soaked in water until it 's fluffy and ready to be combined with parsley, mint, tomatoes, and a bit of oil and freshly squeezed lemon juice. Serves four.
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A classic Japanese chicken curry recipe with sweet potatoes.
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Get Spicy Lemon Shrimp Skewers Recipe from Food Network
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Get Grilled Whole Fish with Four Pepper-Ginger Sauce Recipe from Food Network
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Get Pollo Guisado Recipe from Food Network
cooking.nytimes.com
This recipe is by Melissa Clark and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is authentic north Mexican chili sauce. It is an excellent sauce to use for slow cooking cubed pork or beef, but it is absolutely the best for enchiladas...
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Barbecue sauce made with Dr. Pepper soda, onion, tomatoes, orange juice, vinegar, honey, and cayenne. Great with pork ribs or brisket.