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Chicken breast, snow peas, and rice are stir-fried with teriyaki sauce and topped with roasted cashews in this quick and easy weeknight dish.
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Recipe By: Marcia Kiesel
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Buckwheat noodles flavored with ginger, garlic, citrus, and soy sauce.
cooking.nytimes.com
Poaching fish in a mixture of soy sauce and water is a simple, fast method that adds gorgeous flavor to fillets, which emerge moist and succulent It is also flexible and forgiving, with a cooking liquid that can accommodate a host of seasonings Here those seasonings are sugar (to cut the saltiness of the soy sauce), scallions and an optional fresh or dried chile pepper (either minced or put in whole), but you could experiment with ginger, garlic, lime juice or other flavors
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In Korea, chefs typically create stir-fries with just one kind of vegetable, like lotus root. Tradition is broken here with an assortment of vegetables, including Jerusalem artichokes and parsnips.
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Making your own sauce is easier than you think.
cooking.nytimes.com
Bone-in lamb shanks are perfect for braising The marrow in the bones releases into the sauce, deepening its flavor, while the tough meat softens into perfect tenderness during the long, slow cooking In this recipe (very loosely based on a Georgian stew called chakapuli) the shanks are cooked with a prodigious amount of fresh herbs, adding fragrance and body
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Instead of boiling pasta in water, blogger Ashley Rodriguez cooks it in a super-flavorful combination of stock, cream, leeks, scallion, garlic, and chives.
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Get Rancho Viejo Breakfast Burritos Recipe from Food Network
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Get L.e.O. (Lox and Eggs and Onions) Recipe from Food Network
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Get Casa Marina Jerk Wet Rub Recipe from Food Network
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Garlicky, spicy, and bright with lime, this noodle dish is both warming and energizing, according to Thai tradition.