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Crunchy vegetables and chicken are treated to a quick garlic-ginger saute, then tossed with a lightly sweetened soy sauce.
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Wrap this authentic larb gai in fresh lettuce leaves to contrast the flavors of fish sauce, lime juice, and toasted rice.
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This West African favorite, adapted from Rama Dione and Papa Diagne, balances the richness of peanut butter with tomato and aromatics, cooked down to a thick gravy The addition of Southeast Asian fish sauce gives the dish depth and is somewhat traditional, given the Vietnamese influence, via the French, in Senegal But absolutely traditional would be to eat this with guests, directly from a large platter, to demonstrate welcome and unity.
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Cubed pork marinated in a tasty peanut butter sauce is grilled on skewers with water chestnuts, green and red bell pepper slices, and chunks of sweet onion.
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Get Szechwan Eggplant Stir-Fry Recipe from Food Network
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Crispy fried wonton chips are topped with ahi tuna, fresh avocado, and a spicy sriracha sauce in this lighter, summery version of nachos.
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Soak thick, juicy beef filets in a heady marinade of Burgundy wine, soy sauce, oyster sauce, minced garlic and dried oregano. Grill the filets and serve with a dollop of butter creamed with shallots, green onions, white pepper and a dash of wine.
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A saucy Asian-inspired ground turkey mixture is gathered up in lettuce leaves to make these easy wraps.
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Use turkey thigh meat instead of pork for these shredded barbecue sandwiches. The meat cooks in the slow cooker all day long. Serve with coleslaw!
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The ultimate comfort food all cooked up in a slow cooker.
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Bacon-and-egg pie is a rustic specialty from New Zealand, here zipped up with a mixture of sriracha and cream Made from whole eggs that hard-cook under a pastry crust lid, with fat chunks of bacon, it is closer in feeling to steak-and-kidney pie, that sturdy pub staple, than to quiche It is terrific picnic fare.
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This recipe is by Nancy Harmon Jenkins and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.