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cooking.nytimes.com
Jok, also called congee, is a rice porridge that’s like the oatmeal of Asia -- a soft, soothing, filling breakfast that can be sparked with add-ins and toppings for flavor and crunch Before dawn in Bangkok, jok vendors begin the battle to make the juiciest meatballs, the tiniest ginger matchsticks and the liveliest pickled fresh chiles This recipe, which also makes a great lunch on a chilly weekend morning, is adapted from two cooks: Leela Punyaratabandhu, author of Simple Thai Food, who makes a vendor-style, puddingy jok; and Chrissy Teigen, the Thai-American supermodel, who makes a simpler version, adapted from her mother Vilaluck’s home recipe.
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Zoodles are a gluten-free alternative to rice noodles in this fragrant slow cooker pho made with chicken breast, bean sprouts, and bok choy.
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Get Beef With Broccoli Recipe from Food Network
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Emilee and Jere Gettle make this hearty vegetarian dish when bell peppers are at their peak in late summer.
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Mastering simple cooking techniques, like high-heat roasting, opens up a world of mealtime options. These roasted vegetables are irresistible.
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Get Stuffed Chiles with Wild Mushrooms and Cilantro Sauce Recipe from Food Network
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Stir-fried beef and broccoli in a savory sauce is served on crispy ramen noodle cake wedges.
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Wontons are a great meal or appetizer. Once they have been put together you can either fry them or steam them, both ways are delicious.
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Get Grilled Mushroom Flatbread Recipe from Food Network
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Get Naw Mai Fan Recipe from Food Network
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One of the preparations that I learned form Chef Chris Canan during his stint at the Columns Hotel on Saint Charles Avenue in the mid-1980’s was this buffet preparation...
cooking.nytimes.com
You don't have to use wild mushrooms, of course, but if you can get chanterelles — oh man It takes a bit of time at the stove, but when the quesadilla is done, you have a great handheld food that is, among other things, very kid friendly.