Search Results (599 found)
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This spicy stir-fry is inspired by the Chinese-American take-out classic. Thinly sliced beef sirloin is coated in cornstarch and deep-fried until crisp, then its tossed with vegetables and a fiery sauce flavored with three kinds of chiles.
cooking.nytimes.com
This recipe is by Elaine Louie and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Recipe for Tiny Mint Chicken Burgers, as seen in the May 2007 issue of 'O, The Oprah Magazine.'
www.allrecipes.com
Forget the complicated Cantonese Hot and Sour Soup with a million ingredients! This is an authentic central Chinese version that will warm your heart and your palate without sending you on a hunt for ingredients.
www.chowhound.com
An easy spicy chicken and asparagus stir-fry recipe.
www.delish.com
An appealing combination of shrimp, carrots, cucumbers, peanuts and cilantro in a spicy Asian dressing.
www.allrecipes.com
This South Asian stir-fry recipe tastes great on Basmati rice. Increase or reduce the red curry paste to your tastes.
www.foodnetwork.com
Get Lobster Quesadillas Recipe from Food Network
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This may look like a lot of ingredients, but it's really quick and easy... and so beautiful and tasty at the same time!
www.allrecipes.com
Chicken is soaked in a flavorful brine with hot peppers and cherry tomatoes, before it's grilled until crispy on the outside and moist and juicy on the inside.
cooking.nytimes.com
In a 2010 love letter to the food processor, Mark Bittman gave the machine the ultimate compliment: “I upgraded its position in my kitchen from a cabinet to a spot on my itsy-bitsy counter,” he wrote Here, he uses the machine to chop and grate vegetables, cutting down on prep time (and any possibility of shredding your knuckles on a box grater) The end result is a quick side dish, full of flavor from the ginger and soy sauce.