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cooking.nytimes.com
These glazed carrots, from Karen and Quinn Hatfield of the Los Angeles restaurant Odys and Penelope, are caramelized and sweetened from a quick hot turn on the grill, then tossed in a salty dressing of soy sauce, balsamic vinegar, garlic and ginger Turning the carrots often and moving them around on the grill keeps them from burning And if your carrots are burning but aren't yet cooked through, transfer them to a baking sheet and finish cooking in a 400-degree oven.
www.allrecipes.com
Chicken salad is a great way to use up leftover chicken breast. With this great salad, dinner is quick, and you don't have to turn on the oven.
www.allrecipes.com
A creamy, crunchy coating flavored with herbs brings new excitement to chicken!
cooking.nytimes.com
These high-protein burgers are a great way to edge away from beef and still feel like you’re eating a burger If you sear them quickly they’ll be nice and moist.
www.foodnetwork.com
Get Wasabi Crab on Green Onion Pancakes Recipe from Food Network
www.allrecipes.com
This recipe blends coconut and lime while adding a touch of spice with jalapeno peppers.
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Get 30-Minute Pan-Seared Salmon with Baby Bok Choy and Shiitake Mushrooms Recipe from Food Network
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Get "Kimchee" Salad Recipe from Food Network
www.simplyrecipes.com
This Chinese smashed cucumber salad with bits of shredded chicken is so fast and easy. Great for hot summer nights.
www.chowhound.com
The soy-sauce-marinated rib-eye steaks in this recipe are seared on the stove, finished in the oven, and served with a funky pineapple–blue cheese relish.
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Get Asian Marinated Grilled Pork Tenderloin Recipe from Food Network
www.delish.com
Beware: this dip is known to disappear in minutes flat.