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Michel Nischan pickles the carrots, celery, and peppers before tossing them with the rest of the salad.
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These crispy seafood pancakes get a spicy tang from the kimchi that's mixed into the batter. To add more heat to the dish, thinly slice a hot chile pepper and add it to the dipping sauce.
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Danny Bowien, the chef and an owner of Mission Chinese Food in San Francisco and sometimes New York, wanted to have a Chinese version of Caesar salad on his menu The dish that he and Angela Dimayuga, his executive chef, came up with is not Chinese in the least Nor does it owe anything to Caesar save for a tin of anchovies
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Get Chipotle-Mango BBQ Chicken Recipe from Food Network
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Is this an American take on a Vietnamese classic or a Vietnamese take on an American classic? Either way, these spicy burgers topped with Tabasco-spiked mayonnaise, slivers of crunchy pickled carrots, and sprigs of cilantro are wonderful.
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Instead of making a traditional American barbecue sauce, Grace Parisi prepares a sweet, sticky, slightly fiery version using Asian ingredients, like chile sauce, hoisin sauce, rice vinegar, and ginger.
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Get Black-Eyed Pea Salad Recipe from Food Network
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These quick, easy Chinese noodles are deliciously savory and chewy, with a bit of heat. Fresh linguine is a great substitute for Chinese noodles.
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Rice pudding made with raisins and just a dash of nonfat milk. Simple, yet easy rice recipe. My family doesn't like plain rice, so we had to come up with something different.
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This quick and easy rice side dish made with tomato, onion, carrot, celery, and chicken bouillon is a fixture on most Guatemalan tables.
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This fragrant stir-fry comes together quickly once all the ingredients are gathered and prepared.
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This salad from F&W's Grace Parisi brilliantly combines some of the most exciting food trends of 2013 into one amazing recipe.