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Any hearty green can be used in place of kale in this recipe. For the best results, make the filling a day in advance -- it tastes even better once the flavors have had time to mingle.
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Garlic and kale are sauteed with quinoa and sesame oil for a quick and easy side dish. Serve alongside any main dish.
cooking.nytimes.com
This recipe is by Amanda Hesser and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
A marinade of garlic, ginger and chili powder meet the strong flavors of tamarind concentrate, garam masala, coriander and turmeric in this spicy beef dish Once the spices are toasted, the beef is quickly seared over high heat in a second skillet, then transferred to cook among them Serve it topped with cilantro for bright bite to contrast the beef's earthiness and heat.
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Get Cheese-Stuffed Peppers: Chile Rellenos Recipe from Food Network
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This is modeled after North African merguez, which is sometimes served as part of an elaborate couscous meal, but good on a bun, too For its deep rust-red color, merguez relies on lots of dried sweet red pepper (paprika) and a goodly amount of hot red pepper (cayenne) Garlic, cumin and coriander are strong supporting players.
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This is a quick and easy version of an all-time favorite. Instant rice is cooked with scrambled eggs, soy sauce, ginger and green onions.
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Ground pork, cilantro, green onion, and snow peas are mixed with rice noodles and peanuts in this Asian-inspired cold salad, a refreshing lunch.
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This beef stew is hearty, soothing, and packed with flavor. Adding caramelized kimchi as a condiment makes it even more delicious.
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Take your favorite frozen dumplings to the next level by simmering them in this ultra-satisfying wonton soup with snow peas, miso, and tofu.