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Get Adobo-Style Cornish Hens Recipe from Food Network
Get Adobo-Style Cornish Hens Recipe from Food Network
Ingredients:
jasmine rice, cornish game hens, canola oil, onion, cloves, soy sauce, sugar, black peppercorns, bay leaves, scallions, white vinegar
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Get Peanut Soba Noodle Salad Recipe from Food Network
Get Peanut Soba Noodle Salad Recipe from Food Network
Ingredients:
soba noodles, sesame oil, garlic, ginger, peanut butter, soy sauce, honey, rice vinegar, sriracha, carrots, scallions, peanuts
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Get Wild Mushroom Spring Rolls with Chinese Mustard Dipping Sauce Recipe from Food Network
Get Wild Mushroom Spring Rolls with Chinese Mustard Dipping Sauce Recipe from Food Network
Ingredients:
olive oil, garlic, ginger, scallions, wild mushrooms, napa cabbage, carrot, hoisin sauce, oyster sauce, bean thread, bean sprouts, cilantro leaves, roll wrappers, egg, dijon mustard, water, rice vinegar, sesame oil, sugar
cooking.nytimes.com
These ribs are often served in Thailand to accompany ice-cold beer, said Andy Ricker, the chef and owner of the Pok Pok restaurants in New York and Portland, Ore He warns against overcooking them: Thai diners prefer ribs on the chewy side rather than falling-off-the-bone tender They may be cooked over indirect heat in a covered charcoal grill, but it is far easier to bake them in a slow oven, then reheat (on the grill, if you wish) at the last minute
These ribs are often served in Thailand to accompany ice-cold beer, said Andy Ricker, the chef and owner of the Pok Pok restaurants in New York and Portland, Ore He warns against overcooking them: Thai diners prefer ribs on the chewy side rather than falling-off-the-bone tender They may be cooked over indirect heat in a covered charcoal grill, but it is far easier to bake them in a slow oven, then reheat (on the grill, if you wish) at the last minute
Ingredients:
ribs, salt, honey, soy sauce, hoisin sauce, sesame oil, garlic, ginger, red pepper, black pepper, cinnamon, shaoxing, garlic chives, cilantro leaves
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Get Galway Bay Coleslaw Recipe from Food Network
Get Galway Bay Coleslaw Recipe from Food Network
cooking.nytimes.com
This cold rice-noodle dish, dressed in vinegar and chile oil and topped with spicy pork, herbs and peanuts, has roots in Yunnan, a southwestern Chinese province, where the garnish may vary according to the kitchen and season The dish is quick to put together but can be served at a leisurely pace: Plate it, or set all of the components on the table and let people put together their own bowls the way they like, to their taste The chef Simone Tong, who runs a Yunnan-inspired noodle restaurant in Manhattan, makes her version with ground pork, peanuts and a mix of fresh herbs but adds raw breakfast radishes and lacto-fermented pickles as well, for extra crunch and flavor
This cold rice-noodle dish, dressed in vinegar and chile oil and topped with spicy pork, herbs and peanuts, has roots in Yunnan, a southwestern Chinese province, where the garnish may vary according to the kitchen and season The dish is quick to put together but can be served at a leisurely pace: Plate it, or set all of the components on the table and let people put together their own bowls the way they like, to their taste The chef Simone Tong, who runs a Yunnan-inspired noodle restaurant in Manhattan, makes her version with ground pork, peanuts and a mix of fresh herbs but adds raw breakfast radishes and lacto-fermented pickles as well, for extra crunch and flavor
Ingredients:
rice noodles, rice vinegar, soy sauce, vinegar, chile oil, sugar, neutral oil, pork, salt, garlic, ginger, scallions, peanuts, breakfast
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Get Caribbean Rice and Peas Recipe from Food Network
Get Caribbean Rice and Peas Recipe from Food Network
Ingredients:
peas, olive oil, turkey kielbasa, scallions, celery, cloves, jalapeno, jerk, thyme, tomato paste, brown rice, bay leaves, collard greens
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Get Microwave Potato-and-Chorizo Scramble Recipe from Food Network
Get Microwave Potato-and-Chorizo Scramble Recipe from Food Network
Ingredients:
yukon gold, olive oil, eggs, half and half, scallions, goat cheese, spanish chorizo, parsley
cooking.nytimes.com
This is an adaptation of a classic French bistro dish, poulet Basquaise The chicken is cooked in a pipérade of onion, garlic, hot and sweet peppers, tomatoes and, in the authentic version, cured ham, which I’ve omitted In this version I use skinned chicken pieces
This is an adaptation of a classic French bistro dish, poulet Basquaise The chicken is cooked in a pipérade of onion, garlic, hot and sweet peppers, tomatoes and, in the authentic version, cured ham, which I’ve omitted In this version I use skinned chicken pieces
Ingredients:
chicken, vegetable oil, olive oil, onion, red pepper flakes, garlic, red bell peppers, tomatoes
cooking.nytimes.com
Here's a creamy, savory and sweet soup that perfectly captures the flavors of fall Amy Lawrence, and her husband, Justin Fox Burks, the authors of the Chubby Vegetarian blog, brought it to The Times in 2012.
Here's a creamy, savory and sweet soup that perfectly captures the flavors of fall Amy Lawrence, and her husband, Justin Fox Burks, the authors of the Chubby Vegetarian blog, brought it to The Times in 2012.
Ingredients:
white onion, butter, sparkling wine, parsnips, honeycrisp apples, russet potato, rubbed sage, vegetable stock, half and half, green onions
www.chowhound.com
A rich stuffed poblano peppers recipe with eggs, chorizo, and black beans.
A rich stuffed poblano peppers recipe with eggs, chorizo, and black beans.
Ingredients:
poblano peppers, eggs, heavy cream, butter, olive oil, chorizo, black beans, monterey jack, sour cream, ancho chile, green onions
www.delish.com
It's carby, meaty, cheesy, spicy and creamy—what else is there?
It's carby, meaty, cheesy, spicy and creamy—what else is there?