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Korean-style spicy pancakes made of kimchi in an egg and flour batter, served with a snappy dipping sauce, are great for using overly-fermented kimchi.
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Use soy. No, use beans. No, use oats. No, use rice. Hey, why not use them all? This veggie burger is an alternative to eating its beefy cousin. It's high in fiber and as a stand alone patty, actually tastes pretty good. Once you layer the ketchup, mustard, pickles, etc. you won't be able to tell the difference.
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Get Chinois Chicken Salad with Chinese Mustard Vinaigrette Recipe from Food Network
cooking.nytimes.com
Sesame seeds are used in both the dough and the coating of these nutty-tasting breadsticks.
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Get Paella with Tomatoes Recipe from Food Network
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Get Adobo-Style Cornish Hens Recipe from Food Network
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Get Peanut Soba Noodle Salad Recipe from Food Network
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Get Avocado Noodles Recipe from Food Network
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Get Crab, Avocado and Mango Roll Recipe from Food Network
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Short rib kebabs with Korean seasonings.
cooking.nytimes.com
This makes a delightful hors d’oeuvre, appetizer or even a light supper If you’re serving it as an hors d’oeuvre you can spoon it onto cucumber rounds, small endive leaves or toasted pita triangles The better the salmon, the better this will be (sashimi grade is the best).
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Get Collard-Wrapped Bean Burritos Recipe from Food Network