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Szechuan peppercorns, garlic, and sesame seeds come together in this spicy Szechuan green bean recipe that is quick to prepare.
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Gingersnap cookie crumbs are the base of the sweet, nut-filled crumble that tops this pear crisp.
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Syrup to spice up anything from cocktails to your next bowl of ice cream.
Ingredients: plus, ginger, sugar, water
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A fresh ginger cake recipe from Maxie's Supper Club in New York.
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This easy, Asian-inspired salad is best for using up the extra Coriander-Dusted Roast Beef.
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Fresh, lemon-scented crab cakes are pan fried to golden brown and served on top of mixed greens with a tangy vinaigrette and avocado slices in this elegant appetizer dish.
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A hot pumpkin custard filling made with eggs, cream and pumpkin puree is spiced with ginger and cinnamon and baked in a chilled pie crust.
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This homemade take on Szechuan green beans is less oily than the Chinese take-out version and gets a spicy kick from red pepper flakes.
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Sweet, nutty, and herbally aromatic, this vinaigrette compliments a wide variety of dishes, and is easy to make! The sugared walnuts, nut oils, and fresh herbs dramatically open the palate for roasted meats, crisp wines, and full-bodied fare. It is a great herald for spring!
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Get Marmalade-Glazed Carrots With Candied Pecans Recipe from Food Network
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West African inspired chicken peanut curry, with lime, coriander seed, onion, cilantro, mint, ginger, chili, peanuts, and chicken.
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A quick and veggie-filled salad, perfect for lunch.