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Simply toss your favorite frozen potstickers into this hearty pot of cabbage, ham, sherry, and ginger to witness the magic of dumpling soup!
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Get Jerk Rubbed Rib-Eye with Green Papaya Relish Recipe from Food Network
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Layered flavors are the secret behind this chicken salad, from the chef Sara Kramer of Kismet in Los Angeles After grilling the chicken and letting it rest, reserve the chicken juice to whisk into a vinaigrette of olive oil and lemon juice Then add chile crisp, that chile-flake-in-oil condiment some Chinese restaurants have on the table, and augment it with toasted and crushed coriander, fennel seed and cardamom
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Get Glazed Salmon and Bok Choy Sheet Pan Dinner Recipe from Food Network
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This spicy beef curry is best served with plain basmati rice or eaten with naan or pita bread. It can be made on the stovetop, in a slow cooker, or in a pressure cooker.
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Bok choy, chicken, green onions, carrots, plus hints of peanut butter and sriracha mingle to make a Chinese ramen soup that hits the spot.
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This chutney recipe comes direct from the Pakistani friend of an American living in an international community in Saudi Arabia. The zesty condiment combines green mangoes, garlic, ginger, cumin, cardamom, cinnamon, cloves, sugar and vinegar in a magical blend of spices to accompany meats, vegetables, and curries.
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Get Teriyaki Chicken with Pickled Cucumbers Recipe from Food Network
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A versatile tart appropriate as an hors d’oeuvre or a dessert.
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This recipe is by Suzanne Hamlin and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This delicious dish uses skinless boneless chicken breasts cooked in a gingery, spicy, soy sauce. It's great as an appetizer or as a main dish served with rice and a veggie.