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This recipe is by Kim Severson and takes 5 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This Chinese smashed cucumber salad with bits of shredded chicken is so fast and easy. Great for hot summer nights.
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Get Asian Marinated Grilled Pork Tenderloin Recipe from Food Network
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My decision to devote this week’s recipes to salad dressings was partly a reaction to my son’s request for a bottled sesame ginger dressing “We don’t buy dressings in this house,” I said huffily The next day I looked at a bottle of sesame soy ginger dressing at a local market and was horrified to see that the second listed ingredient was sugar
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The seven-layer cookie bar gets an Asian twist with the addition of candied ginger and sesame seeds.
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Cabbage and carrots get a quick brine, then a dressing of sesame, vinegar, cayenne, and sugar for great kimchi flavor without the wait.
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Get The Best Cauliflower Ever Recipe from Food Network
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When a large crowd is coming over, it’s easy for panic to set in, as the Lee brothers discussed in the 2006 article accompanying this recipe Their solution Cooking a big cut of meat
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Get Bloody Mary Dip Recipe from Food Network
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Enjoy these poppy seed muffins while they're still warm out of the oven for a tasty treat with your morning coffee, tea, or glass of milk.
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Hara Masala Pomfret is a cilantro based Indian green curry. Not only is it healthy and simple to make, but it's inexpensive and easy to adapt to what you have...
cooking.nytimes.com
In this savory, satisfying dinner, finely ground polenta and grated butternut squash are cooked together in one pot, the squash adding sweetness to the savory cornmeal Then browned sausages and onions seasoned with rosemary and fennel seeds are spooned on top to round out the meal It’s a dish simple enough for a weeknight, but the butternut squash makes it interesting enough to serve to guests.If you can’t find finely ground polenta, you can substitute coarse; just add another cup of water and plan on cooking the mixture for an extra 10 to 15 minutes