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Wontons stuffed with a mixture of pork and shrimp seasoned with soy sauce and ginger root are gently simmered in chicken broth.
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This sweet, spicy and fragrant chicken soup, called curry mee, is a happy contrast of hot broth, springy noodles and a madness of garnishes Coconut milk has a particular weighty creaminess, called lemak, that can make some curries and soups too rich Here, a combination of coconut milk and half-and-half is used to balance the broth.
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This shepherd's pie recipe layers roasted, puréed kohlrabi—instead of potatoes—over a savory lamb filling.
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Whole wheat flour and wheat germ give a mild, nutty undertone that complements the chopped pecans in this honey-sweetened bread.
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Rice-flake cereal, seasoned nori (seaweed flavored with sesame oil and salt), miso, and wasabi come together in this light, munchable, Asian-inspired riff on Chex Mix.
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Rosemary and sage flavor this pork tenderloin. A fresh blackberry-Cabernet sauce provides the perfect accompaniment.
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These little bars are great to snack on, are perfect at holiday time, and would be excellent for a cookie exchange. If you have leftover dough after forming the bars, don't worry, I find that the thinner the crust, the better.
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This noodle kugel (noodle pudding) with apple sauce and cinnamon makes an easy and delicious dessert.
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A combination of crab, onion, celery, egg and bread, formed into cakes, dipped in beaten egg and bread crumbs then fried to a golden brown.
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Get Swiss Chard Recipe from Food Network
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This recipe is by Jonathan Reynolds and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The ultimate crackly, chewy bagel recipe.