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This simple, rustic cake is perfect for a holiday celebration or any other occasion.
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An Indian-style coconut rice pudding recipe.
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This delicious dish uses skinless boneless chicken breasts cooked in a gingery, spicy, soy sauce. It's great as an appetizer or as a main dish served with rice and a veggie.
cooking.nytimes.com
Pork ribs are often found under layers and layers of sauce and seasoning In this recipe, stripped down to tropical-climate easiness, the ribs are grilled after being sprinkled generously with salt and pepper, not marinated or spice-rubbed The infusing of the flavors — fish sauce, soy sauce, lime juice, jalapeños, ginger, garlic and lemon grass — comes after the cooking is done
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A yogurt-based marinade with cayenne pepper, ginger and garlic spice up your salmon fillets before they go under the broiler.
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This is a traditional Muglai dish prepared in India. It gets its name from the succulence of the meat after prolonged marinating and light braising. Traditionally, chicken, beef or lamb meat is used, but prawns or scallops are good substitutes too for this smooth as silk kebabs.
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Mashed sweet potatoes flavored with cinnamon, nutmeg, and ginger form the base of this sweet and earthy Southern sweet potato pie.
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Get Hot and Sour Salmon with Greens Recipe from Food Network
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Get Asian-Style 3 Bean Salad Recipe from Food Network
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Get Curried Scallop Kebabs with Squash Recipe from Food Network
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Easy-to-make summer dessert with mixed berries and a brown sugar almond crumble topping.
cooking.nytimes.com
The classic Chinese way to clean shrimp and ensure a succulent flavor and crisp texture, says Grace Young, author of “Stir-Frying to the Sky’s Edge,” is to use a combination of salt and water, either dousing the shrimp in two rinses of heavily salted water or rubbing the shrimp with salt, then rinsing with water If you don’t eat salt, then just rinse the shrimp with plain water I recommend bunch spinach for this; you don’t have to stem it, just cut away the base of the leaves and rinse well.