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cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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The delicious sweet and savory combination of pineapple, ham, peas, green onion, and eggs quickly wok-fried with rice is a sure-fire family favorite. Start with leftover cold rice for a super quick weeknight meal.
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This is a wonderfully simple chunky soup. I use good quality Irish back bacon but if you can't get this, it tastes equally good made with pancetta. The dark green colour of the cabbage alongside the tomatoes gives the soup a beautiful colour.
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English muffins are topped with Cheddar cheese to make a simple appetizer that everyone will enjoy.
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This is a great party dish or appetizer, made with creamy hummus and bell pepper.
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These are perfect, bite-size mushroom appetizers that are always a hit at parties and family gatherings.
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Vegetables and rice are wok-fried with sesame oil, chiles, and other seasonings in this flavorful side dish.
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Sophie Dahl fondly refers to this dish as Paris Mash because she used to make it in Paris while visiting an artist friend, Annie Morris.