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cooking.nytimes.com
This 2004 recipe draws its inspiration from Thailand, where Mark Bittman first sampled it The original was topped with shrimp, but his version uses scallops, “a slightly more unusual and elegant combination,” but don’t feel tied to just scallops: any grilled meat, poultry or fish work just as well here.
cooking.nytimes.com
Marinating, it’s said, not only adds flavor and moisture that will stay with the food through the rigors of the grilling process, but also tenderizes whatever you’re about to put over the coals There’s only one problem with this comforting culinary scenario: It’s mostly not true These ribs are grilled naked, save for some salt and pepper
www.delish.com
Trust us, it's better than it sounds.
www.allrecipes.com
Spinach artichoke dip and hummus come together in this savory dip. Serve it with pita chips or veggies.
cooking.nytimes.com
Bursting with ginger and chile flakes, this simple sauce offers a savory, acidic contrast to the rich filling of mandu.
www.chowhound.com
A classic teriyaki salmon recipe, cooked on the grill.
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A healthy, crunchy, Swedish-inspired snack made with whole-wheat and rye flours.
www.foodnetwork.com
Get Formosa Sticky Ribs Recipe from Food Network
www.delish.com
While chicken wings aren't inherently creepy, once fried and glazed with a Chinese black-bean sauce and arranged to appear in-flight, they convincingly become "bat wings."
www.allrecipes.com
This is an unusual cabbage salad with crunchy ingredients like toasted nuts, sesame seeds and Ramen noodles. It 's dressed with sweetened vinegar and oil, tossed and served.
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Get Hot Dog Fried Rice Recipe from Food Network