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cooking.nytimes.com
This recipe is by Marian Burros and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Egg drop soup gets a new twist thanks to coconut milk and curry powder added to the mix.
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Thai peanut stir fry sauce is easy to prepare using peanut butter and 6 other simple ingredients. Serve with your favorite stir fry vegetables and meats.
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A delicious Chai tea that is easy to make at home. Serve hot or over ice.
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This American take on a Vietnamese classic pairs watermelon pickles, which are popular in the South, with beef tenderloin and a sesame mayonnaise. The pickles are gingery, sweet and spicy - the perfect counterpart to mildly flavored meat.
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A hearty, healthy soup recipe with napa cabbage, white miso, dried shiitake mushrooms, and Japanese udon noodles.
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Get Chicken Thighs in Mild Red Curry Recipe from Food Network
cooking.nytimes.com
I’ve substituted cooked quinoa here for rice You can use either regular or royal red quinoa for this dish As with all stir-fries, once all the ingredients for this one are prepped, the cooking takes less than five minutes.
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Tangy marinated beef is wrapped in refreshing lettuce leaves in this quick and easy Asian lettuce wrap recipe.
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Quinoa fried rice is made just like traditional fried rice with eggs, veggies, and a soy sauce-based sauce but uses cooked quinoa instead of rice.
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A fresh tasting Asian-inspired kabob. Preparation time: 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
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Get Sassy Wonton Tacos Recipe from Food Network