Search Results (32 found)
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Sardines are simmered with onion and tomato and served over white rice for an Island-style meal perfect as breakfast with a cup of coffee.
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Make this crunchy nutrition-packed salad in a flash. Whip up a second batch of dressing and keep in the fridge to satisfy the next kale craving.
cooking.nytimes.com
At Wu Liang Ye in Manhattan, the Ma Paul Tofu is zippy with flavor, and yet its braised cubes melt creamily With a little ground pork and leek for texture, the dish is simple to make, once the shopping is done, and comes together quickly Take care not to overcook the tofu.
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Get Goat Karahi Recipe from Food Network
cooking.nytimes.com
The textures in this delicious recipe for pajeon, traditional Korean scallion-based pancakes, are manifold: meaty from the squid, crunchy yielding to soft from the fried bits of batter, juicy from the scallion It came to The Times from Hooni Kim, the chef at Hanjan in Manhattan One of the secrets to this pancake is waiting for the oil to heat up before mixing the batter
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This better-for-you main-dish salad is quick, colorful and full of satisfying texture. To explore a variety of grains, substitute 3 cups cooked regular couscous, brown rice or quinoa.
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Get Miso-Ginger Marinated Grilled Salmon Recipe from Food Network
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Get Grilled Squid with Chamomayo Recipe from Food Network
www.chowhound.com
Ssamjang is a common Korean condiment served with many types of grilled, boiled, or stir fried meats. There are many different variations ranging from sweet and...
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These Chinese-style Italian noodles are mixed with stir-fried minced pork bursting with flavor thanks to garlic, ginger, dried shrimp, and a complex sauce based...
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Get Kahlua and Horchata Cupcake Recipe from Food Network