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Get Roasted Pork Rack with Zucchini Fritters Recipe from Food Network
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Get Yucatan Marinated Halibut Grilled in Banana Leaves with Orange-Pineapple Relish Recipe from Food Network
cooking.nytimes.com
Fairuza Akhtar, a restaurant owner in Jackson Heights, Queens, who was born in Pakistan, has developed a quick method for making fragrant, creamy biriyani with whole spices and bites of chicken, at home in her rice cooker "My mother would fall down in a faint," she said, referring to the traditionally reverent attitude toward biriyanis in Northern India and Pakistan "But rice cookers are the way of the modern world."
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Get Conch Tempura Roll with Dirty Fried Rice and Goat Pepper Aioli Recipe from Food Network
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An Asian-inspired ground beef filling is wrapped in cabbage with a spicy, creamy peanut sauce in this easy recipe that's perfect as an appetizer or main dish.
cooking.nytimes.com
During the Vietnam War, the Vietcong's unsporting habit of cutting the roads that connected Saigon with the countryside meant that only a pathetic trickle of first-class produce reached the capital, and that, in turn, meant that the sophisticated Vietnamese dishes that you eat today, there or elsewhere in the world, were out of reach Somehow, though, there was always plenty of pho, the restorative, anise-scented beef or chicken noodle soup, delivered to your door for breakfast by frail-looking vendors, and that was ample compensation.