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This easy chicken and ginger clay pot recipe uses a flavorful marinade, then braises the chicken to yield supertender meat.
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This cold rice-noodle dish, dressed in vinegar and chile oil and topped with spicy pork, herbs and peanuts, has roots in Yunnan, a southwestern Chinese province, where the garnish may vary according to the kitchen and season The dish is quick to put together but can be served at a leisurely pace: Plate it, or set all of the components on the table and let people put together their own bowls the way they like, to their taste The chef Simone Tong, who runs a Yunnan-inspired noodle restaurant in Manhattan, makes her version with ground pork, peanuts and a mix of fresh herbs but adds raw breakfast radishes and lacto-fermented pickles as well, for extra crunch and flavor
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A bite of this tangy noodle salad will help you feel fuller and satisfied longer, thanks to protein-packed canned chicken.
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This Asian-style tuna salad features vegetables and dried cranberries in a mayonnaise-based dressing with Asian-style chile paste, soy sauce, and honey.
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Get Chicken Skewers with Peanut-Ginger Marinade Recipe from Food Network
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Get Calamari Stir Fry with Peppers and Cukes Recipe from Food Network
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Get Deep-Dish Vegan Apple Pie Recipe from Food Network
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Get Beef and Mushroom Stir-Fry Recipe from Food Network
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Get Chicken, Pepper and Corn Stir-Fry Recipe from Food Network
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This recipe is by Mark Bittman and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Home alone This is a superfast soup that is meant to feed one person — that’s right, one Soy sauce, sherry and ginger give tang and heat to the broth, and udon noodles lend a decidedly Asian feel