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cooking.nytimes.com
You don’t need stoneware crocks or special jars to make kimchi You do need a large bowl and multiple containers When you become confident, you can add radishes and turnips, but this is the basic formula, from a book on preserving, “Tart and Sweet” by Kelly Geary and Jessie Knadler
www.allrecipes.com
This rich stew incorporates chopped cooked chicken and vegetables in a creamy soup base with processed cheese and soy sauce.
cooking.nytimes.com
This simple pasta primavera uses a combination of the earliest vegetables available in spring — asparagus, peas and spring onions — making it a true celebration of the season The sauce works best with springy egg pasta, preferably homemade or a good purchased brand Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables
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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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This easy Chinese egg drop soup is ready in less than 15 minutes and tastes just like the soup at your favorite Chinese restaurant! It's made with eggs, ginger, green onions, and mushrooms.
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Curried chicken salad spooned into endive "boats" for a crisp, delightful appetizer.
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Fruity goodness for smoothie lovers!
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Get Iceberg Lettuce with Carrot Ginger Soy Dressing with Cilantro and Red Thai Chiles Recipe from Food Network
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Salmon and asparagus are glazed with honey and soy sauce in this quick and easy salmon recipe that is ready in 20 minutes.
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Get Soy-Garlic Glazed Cola Can Chicken Recipe from Food Network
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Get Honey Soy Grilled Salmon with Edamame Recipe from Food Network
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This simple but tasty recipe calls for sea bass fillets to be marinated in sake, mirin, soy sauce, and miso paste before being broiled.