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This dish is downright addictive Thinly-sliced strips of beef are marinated in a salty-sweet-spicy marinade then quickly seared on the grill Then they're rolled up into ssam (Korean-style wraps) by folding a piece of steak or two, some rice, vegetables and herbs inside a crisp, cold lettuce leaf
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Ground chicken is topped with homemade coleslaw in these clever chicken wonton tacos for a fun Asian- and Mexican-inspired meal.
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Get 15-Minute Tofu and Vegetable Stir-Fry Recipe from Food Network
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Recipe for Olive Oil Vanilla Ice Cream, as seen in the October 2008 issue of 'O, The Oprah Magazine.'
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This easy cornbread recipe uses coconut oil to deliver a slightly sweet and fully delicious take on the quick-bread classic.
cooking.nytimes.com
Steven Satterfield, an Atlanta chef with a deep love for green peanut oil, developed this recipe for a coming book on goobers from Short Stack Editions Green peanuts are nothing more than raw peanuts They have a fresh, vegetal flavor, and retain their greenness when cold-pressed into oil
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Get Whole30 Sesame Chicken and Broccoli Rice Recipe from Food Network
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Ramen noodles are served cold with chili sauce, cucumber, and carrot slices as well as ham and egg. This is a common cold noodle salad in Japan, and always great to eat when the weather is hot.
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Whether you start with fresh or frozen sugar snap peas, this recipe bursts with soy sauce and sesame flavor. Serve the snap peas hot as a side dish, or chilled for an Asian-inspired appetizer.
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Start your morning off right with this mind-blowing recipe for hot coffee with coconut oil and butter.
Ingredients: coffee, coconut oil, butter