Search Results (4,417 found)
cooking.nytimes.com
This recipe is by Marian Burros and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Hard-cooked eggs are stuffed with a creamy blend of mayonnaise, Dijon mustard and rice wine vinegar. Fresh dill and garlic powder add a delightful flavor.
www.allrecipes.com
Use this slightly-spicy Japanese dipping sauce for pot stickers or spring rolls.
cooking.nytimes.com
This creamy, pale yellow risotto is studded with chewy fresh corn kernels, making for a nice mix of textures Making your own corn stock deepens the flavor of this dish, but if you don’t have the time, chicken stock will work The dish is also pleasingly light, for risotto — finishing the dish by folding in airy whipped cream adds richness without also adding heft
www.foodnetwork.com
Get Shrimp Pad Thai Recipe from Food Network
www.delish.com
This stir-fry is Cantonese comfort food, with familiar flavors and ingredients put together in a delicious way that takes just a few minutes to cook.
www.foodnetwork.com
Get Saffron Risotto with Grilled Shrimp and Green Onion Vinaigrette Recipe from Food Network
cooking.nytimes.com
In Vietnam, where there is enough rain, heat and sun to grow almost anything in large quantity, herbs are treated much like what most Americans consider "eating" greens They sometimes form the bulk of salads and soups and are often used as wrappers, seasonings and condiments Here, a pile of fresh herbs are served alongside this classic Vietnamese beef soup, so diners can add to taste
www.foodnetwork.com
Get Lightened Chicken and Eggplant Parmesan Recipe from Food Network
www.simplyrecipes.com
Chicken Mango Lettuce wraps are light and nourishing, made with stir fried chicken, shiitake mushrooms, and diced mango, served in wraps of lettuce!
cooking.nytimes.com
In this version of a stir-fry classic I am using less beef than a typical recipe would call for and adding in some shiitake mushrooms and extra peppers