Search Results (71 found)
cooking.nytimes.com
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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If you're a fan of barbeque sauce, Cheddar cheese, and hot dogs, you'll enjoy making this fusion sushi roll with unique flavors at home.
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Japanese-inspired rice balls (onigiri) decorated like jack o'lanterns are a cute finger food for any Halloween-themed party or bento boxes.
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Japanese sushi rice is the best tasting kind of rice. Plus it's very usefull because it's so sticky. I use white or brown rice.
Ingredients: water, salt, sugar, nori, white rice
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Follow this flexible recipe any time you want to enjoy a custom salmon poke bowl at home. The topping options are endless!
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I came up with this recipe for a Cooties bento as part of my homework in the Bento Summer School. This is special because bentos and charabens (Character bentos...
Ingredients: egg, lettuce, green olives, seaweed
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Get Ogo (Seaweed) Salad with Fresh Lemon Dressing Recipe from Food Network
cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Sushi can be filled with any ingredients you choose. Try smoked salmon instead of imitation crabmeat. Serve with teriyaki sauce and wasabi.
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Chef Ricardo "Ricky" Arias's recipe for Cucumber Salad with Trout Two Ways
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Delicious and surprisingly simple sushi rolls with imitation crab, cream cheese and cucumber.
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Get Onigiri (Rice Balls) Recipe from Food Network