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cooking.nytimes.com
Think of this miso-ginger sauce as a universal sauce, because it’s so good on so many things: tofu, tempeh, winter squash and napa cabbage salads, for starters This recipe, adapted from "In My Kitchen," by the vegetarian cookbook author Deborah Madison, spoons the dressing over sweet potatoes, and suggests serving them with spicy Asian greens or stir-fried bok choy, and maybe soba noodles or brown or black rice Not surprisingly, the sauce is good on them, too.
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Get Sweet Potato Pancakes with Spiced Pecans and Peach Butter Recipe from Food Network
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This sheet-pan supper brings velvety sweet potatoes together with soft bell peppers, pungent sage and roasted chicken thighs To counter the rich and caramelized flavors, quick-pickled thinly sliced red onion adds a bright and zippy note right at the end If you prefer chicken breasts, you can use them here instead of the thighs
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Curried sweet potato soup is a nicely spiced meal to have any time of the year and fits into a paleo and gluten-free lifestyle.
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I am constantly overwhelmed by the surprising depth of flavor of this simple little soup, the beauty of this soup – it’s simplicity and bare ingredients. You...
cooking.nytimes.com
You can use blond or black quinoa for these delicate burgers Black will look striking against the sweet potato’s orange when you cut into the burgers The red lentils pale to yellow when you cook them; they contribute texture and flavor
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Roasted sweet potatoes with crisp bacon and the mellow sweetness of caramelized onion are glazed with pure maple syrup for a holiday side dish they'll talk about for days.
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Garlic, crushed red pepper, and chili paste add heat; hoisin sauce and ginger sweeten the deal. Great served over jasmine rice!
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Get Grilled Smoked Pork Chops with Sweet and Sour Glaze Recipe from Food Network
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Your favorite snacks (popcorn, nuts, pretzels, dried cranberries) are tossed with melted white chocolate for this easy party mix.
cooking.nytimes.com
This recipe is by Christine Muhlke and takes 20 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Previously featured at Shrine Asian Kitchen Lounge & Nightclub, recipe by Chef Kevin Long. A delicious way to prepare and serve tuna steaks.