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cooking.nytimes.com
Could this be the anti-ramen Either way, it’s my new favorite cold pasta, custom-made for hot summer weather because it is refreshingly and unapologetically spicy Make the sauce in advance, but wait to toss with the noodles until just before serving
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This fresh chanterelle mushroom soup with wild rice, parsley, and dill makes for an elegant, savory meal that can be ready in under an hour.
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Filipino soul food combines oxtails, eggplant, and green beans in a peanut sauce. Serve over hot cooked rice.
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This is a spicy appetizer meatball recipe with a sweet and tangy sauce. Try it over a bed of egg noodles.
cooking.nytimes.com
Seaweed comes in many forms, and is used extensively in Japanese cuisine Most of us are familiar with the pressed sheets of nori that are wrapped around sushi, and kombu, the dark green algae that is simmered to make classic dashi broth Japanese groceries have a dizzying array of salt-packed specialty varieties, but many supermarkets and health-food stores sell packages of dried seaweed, which may be the most user-friendly
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Pork butt is marinated with apple juice overnight, coated with mustard and a sweet dry rub, and smoked slowly in this flavor-packed recipe.
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My mother recalls the old man she used to buy chicken satay from in Rangoon’s Chinatown. She tells me it was something that was eaten by the roadside. There was...
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A classic Bee's Knees cocktail recipe, with lemon juice, Honey Syrup, and gin.
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A rich chocolate fondue with a little coffee kick. Serve with fruit or pieces of leftover cake on skewers.
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Get Home Made Quick Pickle Relish Recipe from Food Network
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Get Barbecued Beef with Lemon Grass and Noodles Recipe from Food Network