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cooking.nytimes.com
The easy-to-memorize marinade for this fast broiled salmon hits all the right notes: salty, sweet and sour The fish emerges from the oven with caramelized, crisp skin, which contrasts nicely with a salad of fresh parsley or cilantro (or both), tossed with sesame oil and rice wine vinegar Close contact with the intense heat will help crisp up the skin, while keeping the rest of the fish tender and flaky
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A marinade for grilled chicken thighs is a little sweet, a little tangy, and a little hot thanks to maple syrup, rice vinegar, and plenty of seasonings. You can use chicken breasts, too.
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Roll cooked chicken coated with hot sauce, carrot, and celery in sushi rice and nori for a sushi roll inspired by Buffalo-style chicken.
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A recipe for a vegetarian version of the popular stir-fried Thai noodle dish.
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Because canned pineapple is harvested and packed at its peak of ripeness, its nutrients are locked in, making the can one of the best ways to deliver the fruit from its source to your family table.
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Stir-fried rice noodles with chicken, cabbage and carrots. It will remind you of Island Fiestas!
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Rich and creamy risotto with a burst of color from sun dried tomatoes and zucchini.
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Get Easter Pie Recipe from Food Network
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Get Miso-Ginger Marinated Grilled Salmon Recipe from Food Network
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This quick and easy sweet potato tempura is a delicious vegetarian appetizer. Use the same batter to make a variety of vegetable tempura.
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This was a recipe created from 3 other recipes and entered in the SF Food Wars mini cupcake competition. Not only did it win 1st place but it also won photographer...