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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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An impressive dish that comes together remarkably easily.
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White rice tossed with broccoli, tomatoes, peas, corn, hard-cooked eggs, and chicken, dressed with a simple vinaigrette. Serve chilled with fruit and rolls.
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Order a Caesar salad at a restaurant these days, and it's likely to be a whole meal, topped with chicken or shrimp. We choose meaty shiitake mushrooms here and also make another break from tradition: The eggs in the dressing are cooked, not raw.
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This green salad uses fresh avocado slices, white onion, red onion, and bacon bits.
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Seasonal fresh mushrooms and baby corn are stir-fried with fish sauce, light soy sauce, and oyster sauce for a quick Thai side dish with Chinese influences.
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Get Farro with Coarse Pesto Recipe from Food Network
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A fresh, herby chimichurri sauce is the perfect contrast to the succulent grilled steak in these tacos.
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Get Fish Minestrone with Herb Sauce Recipe from Food Network
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Add a taste of Thai to noodles, salad, rice, or any dish with this cilantro pesto featuring fish sauce, peanut butter, ginger, and garlic.
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These rib-eyes are so tender it is unbelievable! My family has been making these for years and anyone who stops by loves them. These steaks go great with pasta or potatoes.
Ingredients: steaks, soy sauce, cloves