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For a quick and tasty lunch, try these Thai-inspired vegetable chicken wraps with roasted bell pepper covered in a cilantro-lime dressing.
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This delicious, caramelized chicken is enhanced with an exotic marinade featuring Chinese 5-spice powder.
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This version of a classic macaroni salad gets a little sweetness from sugar and tanginess from rice vinegar.
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The rolls can be made at the table by each diner, or ahead of time and stored in the fridge for up to 3 hours.
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This is a dish my brother prepared for me in Seattle. It is by far the best salmon I've ever eaten. I like to serve it with an Asian-inspired rice and roasted asparagus.
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Broccoli, chicken and cheddar cheese nestled on cushion of yellow rice, under a capping of seasoned bread crumbs.
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Soft and chewy Japanese dessert. A tradition of boy's or girl's day. Great for a snack for picnics or parties. This recipe is easy to make, but do not try cheating and double it. The directions should be followed exactly.
cooking.nytimes.com
This recipe is by Alex Witchel and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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If you are beet-phobic because you fear the inevitable crimson stains, try golden yellow beets instead Yellow beets, nearing orange on the color spectrum, are slightly milder than red ones They make a beautiful assertive salad, dressed with horseradish, mustard and mustard seeds. 
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This light and refreshing pasta salad is sweet, tart, and spicy all at once. Garnish with cilantro, sesame seeds, and lime wedges.
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This versatile recipe, made with Morningstar Farms® Asian Veggie Patties, can be served as a delicious snack, side, or meal.