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cooking.nytimes.com
Think of this miso-ginger sauce as a universal sauce, because it’s so good on so many things: tofu, tempeh, winter squash and napa cabbage salads, for starters This recipe, adapted from "In My Kitchen," by the vegetarian cookbook author Deborah Madison, spoons the dressing over sweet potatoes, and suggests serving them with spicy Asian greens or stir-fried bok choy, and maybe soba noodles or brown or black rice Not surprisingly, the sauce is good on them, too.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The cooked dressing is flavorful and easy. And the salad is crunchy and fun. Shredded cabbage, lettuce, noodles, chicken, green onions and almonds. Serves twelve.
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Get Black-Eyed Pea Soup Recipe from Food Network
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Get Shop it Don't Chop it Stir-Fry Recipe from Food Network
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Hearty sausage and aromatics give Chef Donald Link's easy eggplant casserole its Italian flavor.
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Make a chicken burrito bowl at home using this quick and easy recipe! With black beans, corn, and rice, it makes a filling weeknight meal.
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Get DiPasquale's Arancini Recipe from Food Network
cooking.nytimes.com
This is an intriguingly sweet winter squash soup, based on a recipe by Ghillie Basan from her wonderful book, “Classic Turkish Cooking.” The sweetness comes from the squash itself and the allspice and cinnamon, with the addition of only a teaspoon of honey or sugar The sour and spicy yogurt and chile garnish make a great flavor contrast
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Weve deviated slightly from the classic version of a popular Thai soup by adding rice to make it more substantial. Serve it with lime wedges; a squirt at the table does wonders.