Search Results (5,382 found)
www.chowhound.com
Asian fried chicken from Chef Susan Feniger, served with a spicy yuzu mayonnaise.
www.foodnetwork.com
Get Thai-Style Basil Shrimp with Basil-Coconut Rice Recipe from Food Network
www.foodnetwork.com
Get Grilled Pizzettas with Sausage, Egg and Stracchino Recipe from Food Network
www.chowhound.com
I was about to make a boring old brown rice / kale / soy sauce type of thing for dinner-and I was out of tofu but dying for protein-when somehow inspiration struck...
Ingredients: brown rice, eggs, lemon
www.foodnetwork.com
Get Killer Baja Chili Rellenos Mariscos (Roasted Poblano Chiles Stuffed with Seafood and Rice) Recipe from Food Network
www.chowhound.com
A combination of fermented soybeans and rice, white miso makes a tasty marinade or salad dressing.
cooking.nytimes.com
This flavorsome — and relatively fast — recipe comes from Los Angeles-based bartender Gabriella Mlynarczyk Pickled onions are the classic garnish for the Gibson cocktail, but if you love these briny, crunchy, little alliums as much as I do, you might find yourself tossing them into your gin and tonics and vodka and sodas, too (and adding them to cornichons and mustard as accoutrements for pâté).
www.foodnetwork.com
Get Cabbage Rolls Recipe from Food Network
www.delish.com
A simple sauce of garlic, hot pepper, sherry, wine vinegar and tomato, adds intense flavor to this quick stir-fry and it practically makes itself while the chicken and cabbage cook. Steamed rice is an ideal accompaniment.
www.foodnetwork.com
Get Spicy Mango Hot Dogs with Crunchy Fried Onions Recipe from Food Network
cooking.nytimes.com
This Brazilian dish may contain a few unexpected or even unfamiliar ingredients, but they are easy to find online and worth the search The result is a tropical fish stew mellowed by slices of plantain and coconut milk and accompanied by the traditional hot sauce called piri-piri and farofa, the toasted cassava-meal accompaniment Farofa is served all over South America with all kinds of dishes; this version, with caramelized onions adapted from Felipe Amaral in Rio de Janeiro, was my favorite