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cooking.nytimes.com
This fragrant beef stir-fry is an adaptation of one found in Fuchsia Dunlop's “Revolutionary Chinese Cookbook,” whose subject is the food of Sichuan’s less celebrated eastern neighbor, Hunan province Cumin, a spice rarely used in Chinese cooking, chiles, chile flakes and garlic create a heated yet sophisticated flavor profile.
cooking.nytimes.com
This simple Chinese method for steaming fish fillets on a plate yields remarkable results If you don’t have a steamer, use a large wok with a lid or a wide, deep skillet The untraditional pistachios add a pleasant nuttiness, but feel free to leave them out
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Pork shoulder slow-cooked Asian style with soy sauce, ginger, and star anise.
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A classic wine-based drink, this perfect summertime quaff is tangy and refreshing.
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Get 'Shepherd's Pie' with Asian Braised Duck Recipe from Food Network
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This easy chicken stir-fry recipe has crisp snow peas and red peppers tossed with marinated chicken in a light coating of savory sauce. Instructional video included...
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The success of this simple recipe lies in the quality of the wine. Choose a full-bodied red and youll be rewarded with a richly colored, flavorful sauce.
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This jelly is a lovely accompaniment to crackers and cream cheese. You can use any kind of wine, red or white.
Ingredients: wine, lemon juice, pectin, sugar
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Traditional turkey gravy is enriched with rosemary and dry white wine in this easy recipe.
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A vegetarian version of one of the most well-known Chinese soups with mushrooms, bamboo, and tofu.
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This stir-fried eggplant recipe is cooked with soy sauce, fish sauce, tamarind paste, garlic, and sherry for a fast weeknight vegetable side dish.