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The sweet, light rolled omelet from Japan makes a great addition to your sushi platter--or your lunch box.
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This quick and easy buttercream is made with margarine and shortening, just like the in-store bakeries!
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This light-on-the-noodles, heavy-on-the-vegetables dish comes together in under a half hour Lots of fresh ginger and dried Thai chiles provide plenty of liveliness, a perfect counterpoint to the warm earthiness of the dark sesame oil Never heard of tofu skins
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Second-place winner in SF Food Wars’ 2009 Mac Battle Royale with Cheese.
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Host a Japanese hot pot party with this recipe for traditional beef sukiyaki cooked tableside in a savory broth with enoki mushrooms.
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Toss udon noodles in a pan of broccoli, pepper, and zucchini stir-fry, coated with chili-garlic sauce to make this easy Japanese-style dish.
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This recipe is inspired by the retro classic cocktail meatballs in grape jelly. I took that idea, along with my love of spicy orange beef, and came up with this combination.
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This grilled broccoli is dressed simply in tamari, olive oil and balsamic vinegar It results in crisp-tender florets that are beautifully sweet and salty beneath the smoke.
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Chocolate chip cookies with nuts, made rich with freshly ground whole wheat flour.
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Adobo is a simple and hearty Filipino dish. In this version, chicken is marinated in vinegar and soy sauce, then slowly cooked with garlic and spices. Serve over steamed white rice.
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Follow this flexible recipe any time you want to enjoy a custom salmon poke bowl at home. The topping options are endless!