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This is my simple, everyday take on a dish developed at Momofuku Ssam Bar in Manhattan many years ago by the chefs David Chang and Tien Ho and their band of collaborators It is almost literally a mashup: a meal that is kind of Korean, kind of Chinese, kind of Italian If you don’t like spicy food, use miso instead of the gochujang and don’t use Sichuan peppercorns, which add a numbing, tingly pop to the fire
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Get Fried Rice Recipe from Food Network
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Steak and veggies are sauteed together in this delicious morning favorite made with egg substitute.
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Chicken thighs bake on a bed of rice ideally seasoned with chicken bouillon, butter and onion. A simple meal that simply tastes great.
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This is the recipe adapted by Leslie Jonath for her You're Doing It All Wrong: Latke video.
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Beer keeps these burgers moist!
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A lovely light soup to serve as a wonderful starter on a winter-day.
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Using a spaetzle press or potato ricer makes these seasoned German noodles a breeze to put together.
Ingredients: flour, basil, onion powder, eggs, water, salt
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Sesame sauce bathes layers of chicken, cucumber and noodles in this satisfying main-course salad. Assemble the salad just before serving, or the cucumbers will release liquid, turn limp and make the sauce watery.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Honey Hoisin Glazed Wings Recipe from Food Network