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cooking.nytimes.com
In these tacos, tofu stands in for meat in a vegan picadillo, cooked in a modified salsa ranchera I’ve never been one for meat “substitutes,” and I normally don’t advocate using tofu in anything other than Asian dishes But I find this pretty irresistible, a sort of vegan picadillo
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Get Holiday Berry Meringue Wreath Recipe from Food Network
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Nothing beats homemade wheat bread for hearty sandwiches.
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Get Grilled Mustard Pork Chops with Carrot Salad Recipe from Food Network
cooking.nytimes.com
A good cook needs an assortment of chicken dishes to fall back on Aside from roasting or frying (and in addition to grilling), braising chicken is a simple technique to master Chicken thighs make the best braises; use skin-on bone-in thighs for the best flavor
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A fruity marinade - made with minced pear or kiwi, garlic, sesame oil, and rice wine - tenderizes and flavors the beef, creating a dish that is sure to please. This version is cooked on top of the stove in a grill pan.
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Love California roll sushi, but don't have the nori or rolling mat? Try this simple and fast rice salad that is sushi, deconstructed.
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Get Shrimp Cocktail Recipe from Food Network
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Instead of making a traditional American barbecue sauce, Grace Parisi prepares a sweet, sticky, slightly fiery version using Asian ingredients, like chile sauce, hoisin sauce, rice vinegar, and ginger.
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This Korean beef bowl is seasoned with green onions, ginger, soy sauce, and sesame and served over brown rice for a quick and easy dinner.
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Get Punjabi-Style Masala Shrimp Recipe from Food Network