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Marinated and baked before being battered and fried, crispy tatsutage chicken is easy to prepare.
cooking.nytimes.com
Everyone loves calamari, but grilling is an easy, delicious alternative to frying Grill the squid whole, then slice it into rings to serve warm or at room temperature, dressed with an assertive vinaigrette — in this case, with ginger, hot pepper, sesame oil and scallions Cooking over hot coals adds a smoky note, but a stovetop grill works well, too
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Plump little Chinese peanut cookies have that melt-in-your-mouth quality.
cooking.nytimes.com
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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This delicious and versatile stuffed squash with rich, deep flavors makes a great cold-weather meal. You can use your favorite sausage and adjust the seasonings.
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Rustic Tomato Tart takes free form pastry dough to new summer heights! Add basil pesto, sweet corn, a spot of cheese and garden tomatoes!
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Homemade caramel cake with creamy caramel icing is a labor of love; everyone who tastes it will love you for baking this moist yummy treat.
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Get Classic French Toast with Strawberry Syrup Recipe from Food Network
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Get Lemon-Pepper Fettuccine Recipe from Food Network
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The batter for these deep-fried miniature candy bars uses club soda and confectioner's sugar.
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Puff pastry topped with almond paste, apple slices, and a scoop of fresh apple ice.