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cooking.nytimes.com
This recipe is by Merrill Stubbs and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Marinated strips of pork loin are stir fried with cabbage, celery, garlic, and vermicelli pasta.
cooking.nytimes.com
This Shanghainese noodle recipe, from the British cook and food writer Fuchsia Dunlop, can be made vegetarian by omitting the pork Do seek out light and dark soy sauces; light soy sauce adds salty-umami flavor and dark soy sauce adds color Traditional woks are made from carbon steel, and must be routinely seasoned to keep from rusting
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Ana Sortun includes vegetables and ouzo in her recipe for this Greek appetizer.
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Get Grape Gazpacho Recipe from Food Network
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Panko (Japanese bread crumbs) crusted fried chicken breasts with a sweet Tonkatsu dipping sauce. Serve with your choice of steamed white rice, shredded cabbage, or even mashed potatoes.
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Get Paella Recipe from Food Network
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Enjoy this "CHILLO FRITO CON TOSTONES Y ENSALADA" FRIED RED SNAPPER WITH FRIED PLANTAINS & SALAD recipe with ingredients and easy step-by-step directions from Chowhound.
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Use colorful corkscrew pasta to make a festive cold salad packed full of fresh tomatoes, bell peppers, onions, cucumbers, broccoli and mushrooms. Toss with your favorite Italian-style salad dressing and chill to let the flavors blossom before serving.
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Get Braised Lentils with Cipollini Onions Recipe from Food Network
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Simmering meat and beans to tenderness with tomato and tamarind powder creates a hearty, delicious flavor. It's a perfect dish for the busy homemaker.
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A great spicy and flavorful twist to traditional strawberry preserves...mmmm... A sexy topping for vanilla ice cream, too!