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cooking.nytimes.com
Danny Bowien, the chef and an owner of Mission Chinese Food in San Francisco and sometimes New York, wanted to have a Chinese version of Caesar salad on his menu The dish that he and Angela Dimayuga, his executive chef, came up with is not Chinese in the least Nor does it owe anything to Caesar save for a tin of anchovies
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Potatoes mashed with caramelized onions, cream cheese, brown sugar, sour cream, whipping cream, soy sauce, and more. They are seriously addictive!
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Vegetables and rice are wok-fried with sesame oil, chiles, and other seasonings in this flavorful side dish.
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Green peas and water chestnuts combine with a vinaigrette dressing for a crunchy colorful salad that is perfect for picnics or lunch.
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Thinly-sliced beef is flavored with a complex, sweet and salty marinade with pear juice, soy sauce, garlic, and sesame seeds, then grilled with optional mushrooms and onions for an authentic Korean dish.
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With its impressive high-gloss appearance and savory taste, Chef John's Chinese barbeque pork is easy to make at home--even without a fancy ceramic grill.
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Get Rabbit in Balsamic Vinegar Recipe from Food Network
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This Filipino dish features chicken stewed in a sauce with vinegar, soy sauce, garlic, and onion and is finished with coconut milk.
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This easy no-cook peanut sauce has a terrific authentic Thai taste. It is spicy and peanutty, and is perfect as a dipping sauce for chicken, shrimp, and beef...or even to use tossed with warm cooked noodles for a quick pasta dish.
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Creamy cheesecake with candied fruit in an almond crust.
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A great cooked fudge frosting that's fantastic on brownies.