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This recipe is more of a Chinese-American invention than an authentic Mongolian classic. Nonetheless, it's a fantastic example of America's love of Chinese food.
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Orange and onion seem strange bedfellows, but they sure work well together in this simple baked chicken.
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Rhubarb is in full season right now and I have been enjoying several sweet (some not so sweet) experiments with this wonderful ingredient in my kitchen. I was...
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Get Vanilla Bean Pastry Cream Recipe from Food Network
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This recipe makes a great teriyaki sauce, quickly and easily, with soy sauce, ginger, and garlic.
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This is a tasty vegetarian version of a Chinese classic. You won't even be able to tell it isn't chicken! Seitan is made from wheat gluten and is very high in protein and low in fat. I recommend using a chicken-style variety.
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Mini chocolate chips are a must.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These coconut shrimp come out perfectly crunchy. You'll wonder why you ever fried them at all!
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Chocolate pudding gets a hint of sesame flavor with the addition of tahini in this quick and easy dessert recipe ready in 15 minutes.
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This tangy curried spinach soup gets a spicy kick from serrano chiles and cumin seeds, with a crunch from cashews. Serve hot.