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Rice wine vinegar, honey, wasabi paste, and fresh lime juice are the key elements of this spunky dressing you can serve over a salmon salad.
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This recipe, from TofuXpress.com, uses pressed tofu. Pressing tofu improves texture, and allows the tofu to absorb more flavor.
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This heavenly wild mushroom ragout with creme fraiche is fantastic for breakfast, lunch, or dinner.
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Get Tomato Basil Cones Recipe from Food Network
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Fragrant, intense and full of fiery chile, this lamb stir-fry isn’t for the timid eater For the most authentic flavor, it’s worth your while to seek out Sichuan peppercorns, which have a woodsy, tongue-numbing, camphor quality (They are available at specialty spice markets, in Chinatown, or online.) You can substitute regular black peppercorns, but you won’t get the same punch
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This relaxed take on the popular New Orleans shrimp stew comes together in about an hour, so you can get a taste of the Big Easy on a weeknight Just make a quick slurry of onion, bell pepper, ham, parboiled rice, garlic, cayenne, thyme and tomatoes Let it simmer until the rice is tender, about 20 minutes
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Get Spring Pea Soup Recipe from Food Network
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Dig into these Delaware blue crabs boiled in exotic spices. Add your favorite veggies, and treat yourself to a wonderfully delicious crab feast!
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A fast, simple side to serve with your Korean barbecue.
Ingredients: soybean, salt, sesame oil
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The basic, tried and true formula for fried chicken: flour, salt and pepper in vegetable oil.
Ingredients: chicken, flour, vegetable oil
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This savory corn bread is made in the traditional Southern style: not too sweet and very dry. Perfect with butter and maple syrup.