Search Results (5,071 found)
cooking.nytimes.com
You can make this salad with wide rice noodles, but I love the nutty flavor and wholesomeness of buckwheat soba.
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Get Fire Roasted Oysters Recipe from Food Network
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Made with grated zucchini instead of potato, these Indian-influenced latkes are flavored with onions, chickpea flour, cumin, and coriander.
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This udon noodle dish works with pretty much any vegetable in your fridge. Bonus: Udon noodles cook in five minutes flat.
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This refreshing and colorful edamame salad has black beans, garbanzo beans, red and yellow bell peppers and is tossed in a light rice vinegar dressing.
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This delicious recipe comes from Boston based Sebastians. It is a quick and easy recipe that everyone will enjoy.
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Korean-style spicy pancakes made of kimchi in an egg and flour batter, served with a snappy dipping sauce, are great for using overly-fermented kimchi.
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Use soy. No, use beans. No, use oats. No, use rice. Hey, why not use them all? This veggie burger is an alternative to eating its beefy cousin. It's high in fiber and as a stand alone patty, actually tastes pretty good. Once you layer the ketchup, mustard, pickles, etc. you won't be able to tell the difference.
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Get Chinois Chicken Salad with Chinese Mustard Vinaigrette Recipe from Food Network
cooking.nytimes.com
Sesame seeds are used in both the dough and the coating of these nutty-tasting breadsticks.
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Get Paella with Tomatoes Recipe from Food Network
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Get Adobo-Style Cornish Hens Recipe from Food Network