Search Results (3,290 found)
cooking.nytimes.com
Tofu is not solely the stuff of stir-fries For example, I can almost guarantee you will be impressed by this dessert, a pudding that takes about as much time to make as hot chocolate But there are a few qualifiers
cooking.nytimes.com
This guacamole is the definitive recipe, adapted from Josefina Howard, the chef at the original Rosa Mexicano restaurant in Manhattan It is dead simple and easily scaled to serve a crowd, which is good, because you'll need a lot of it — even if you're the only one partaking.
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Okra is filled with mango powder, cumin, ginger, and turmeric and deep-fried in this Indian-inspired stuffed okra recipe; serve with fish, poultry, or meat.
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Ground turkey is seasoned with chili powder, cumin, paprika, and cayenne in this easy recipe for a meat topping for tacos or baked potatoes.
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The trio of mint, basil and cilantro, along with tangy-sweet seasoned rice vinegar, gives this refreshing salad its Thai orientation. Instead of white rice, use...
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This Thai red curry recipe has kabocha squash, garlic, ginger, and green bell peppers simmered in a coconut-curry sauce.
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This is a very easy recipe for chicken breasts with Thai basil, fresh ginger, chiles, and seasoning. Serve with Jasmine rice.
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Shrimp and pork - layered with rice noodles, bean sprouts, and herbs - all rolled together in a fresh rice wrapper and served with a hoisin-peanut sauce for dipping. Great for an appetizer or lunch!
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Chunks of firm tofu are marinated with vegetables in a sauce made with sriracha, soy sauce, sesame oil, onion, and jalapeno.
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Salt, pepper, and sweet chile sauce are all you need for finger-licking-good spareribs!
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These Oysters with General Tso's Cabbage and Furikake bring sparks of sweet, sour, spicy, and umami to fresh, briny bivalves atop crunchy fried cabbage, with...
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.