Search Results (517 found)
cooking.nytimes.com
The chicken is not the centerpiece of this stir-fry, and you can leave it out, or use tofu instead, for a vegetarian version It adds flavor and some substance, but this stir-fry is mostly about antioxidant-rich cruciferous vegetables, with a red pepper thrown in for color, adding its own set of nutrients (anthocyanins, beta carotene, vitamin C).
www.foodnetwork.com
Get Thai Chicken Wrap with Spicy Peanut Sauce Recipe from Food Network
cooking.nytimes.com
During the Vietnam War, the Vietcong's unsporting habit of cutting the roads that connected Saigon with the countryside meant that only a pathetic trickle of first-class produce reached the capital, and that, in turn, meant that the sophisticated Vietnamese dishes that you eat today, there or elsewhere in the world, were out of reach Somehow, though, there was always plenty of pho, the restorative, anise-scented beef or chicken noodle soup, delivered to your door for breakfast by frail-looking vendors, and that was ample compensation.
www.allrecipes.com
Make your favorite restaurant lettuce wraps at home by stir-frying tofu with crunchy vegetables and creating that special sauce you love.
www.allrecipes.com
Shrimp is the star of this easy pad thai recipe that delivers a tangy, sweet, and slightly spicy combo of flavors in under an hour.
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.