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A seasoned up pasta salad using spaghetti noodles.
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Get Shrimp and Snow Pea Salad Recipe from Food Network
cooking.nytimes.com
In this highly sophisticated confection, soft chocolate ganache and crumbly black sesame streusel sit on top of a salty-sweet black sesame and miso cream Eaten together, the flavors veer toward the savory side — as perfect for people who don’t usually like sweets as it is for dessert lovers looking for nuance and depth At NA/NA in Paris, the chef Nathaly Nicolas-Ianniello garnishes this differently depending on the season – using some combination of micro herbs, edible flowers, and/or tart berries, such as currants or wild blueberries
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This dipping sauce features minced garlic and ginger in soy sauce and rice wine vinegar.
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This is my twist on a dish from the River Palm Terrace Restaurant in Edgewater, N.J. They've offered a version of it on their menu as a permanent "special" for...
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Kabocha squash and onion are cooked in a curried coconut milk sauce with ginger and fish sauce in this quick and easy vegetarian side dish.
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This grilled chicken, known as dak gui, has a flavor reminiscent of teriyaki chicken but with a more complex slant.
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In less than 15 minutes, you can put together these mouthwatering, restaurant-style sandwiches that get a kick from banana peppers and cheesy goodness from melted provolone. Enjoy!
cooking.nytimes.com
This recipe comes to The Times from the fertile mind of the chef Jean-Georges Vongerichten Like all fried-rice dishes it begins with leftover rice (freshly cooked rice is too moist to fry well) It’s jasmine rice here, but white from Chinese takeout works nearly as well and is more convenient