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Momos are traditional Tibetan steamed dumplings. These are made with beef, spinach and onion as the main ingredients. Very easy to make and disappear quickly!
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Coconut milk gives this garlicky soup its intensely creamy texture.
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A favorite chicken dish from the Chinese restaurant comes home in this quick but tasty version. Curry paste, coconut milk, ginger, and garlic flavor the sliced chicken breast meat and potatoes and give the dish its lovely yellow color. Serve over hot cooked jasmine rice.
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Fresh sea scallops wrapped in bacon are already a crowd pleaser, but when you dip them in a sweet teriyaki sauce, you may want to double the recipe.
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Make this simple cranberry punch a holiday tradition this coming Thanksgiving, Christmas, or New Year's.
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This gingery, spicy peanut sauce is perfect for tossing with pasta and veggies or for dipping chicken skewers.
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Matt Lee and Ted Lee snatched this recipe for chili crab from chef Zakary Pelaccio before the first Fatty Crab opened in New York There are now locations in St John and Hong Kong
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This vegan-friendly recipe combines the flavors of arame seaweed, tahini, and kale in a soba noodle dish with a spicy, nutty flavor.
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An updated pasta saladwhole-wheat spaghetti served at room temperature with sautéed tofu, cucumbers, scallions, and an Asian dressing makes a delicious warm-weather meal, reminiscent of Japanese soba-noodle dishes.
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A spicy coconut-cilantro sauce tops this sweet dish of beans, vegetables, and mangos.
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Skip the restaurant. Make this version of pad thai in your kitchen.
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This recipe is by Marian Burros and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.