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cooking.nytimes.com
Noodles dressed with sesame are popular in many parts of China, but this particular style, made with peanut butter and served cold, became a Chinese-American staple in the United States in the 1970s The family of Shorty Tang — an ambitious restaurateur who emigrated from Sichuan to Taipei to New York — firmly believes that he invented the dish and still serve it at Hwa Yuan, the restaurant he opened in 1967 in Manhattan’s Chinatown They have never divulged the exact recipe; this is our own lush but refreshing version.
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Combine mushrooms, leeks, dry sherry, and pasta for this simple and sumptuous soup. A lovely beginning or finish for any meal, and ready to serve in less than 20 minutes.
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This rice side dish features fresh corn, peas, carrot, and poblano pepper for a great accompaniment to any Mexican main dish.
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Fresh fruit salsa is served over seasoned chicken breast to deliver a simple and versatile dish that is sure to delight. Swap the chicken for a white fish for another option.
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Sliced deli beef or cooked leftover roast beef mixed with onions, garlic, tomatoes, green chiles, and taco seasonings is the perfect filling wrapped in flour tortillas to make a zesty burrito.
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Get Grilled Cheese-Stuffed Chile Tacos Recipe from Food Network
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This saag with tofu recipe replaces paneer cheese with tofu, in this vegetarian Indian dish featuring spinach.
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Homemade mayonnaise spiked with anisey tarragon.
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This simple ground beef and potato skillet dish uses Mexican-inspired ingredients to produce delicious results.
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Roasted pumpkin seeds, onions, serrano peppers, garlic, cilantro, and apple juice are blended together for this sweet/savory spread.
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In this clever one-pot dish, Grace Parisi poaches fennel, shallots and orange zest in extra-virgin olive oil. She then cooks a tuna steak in that oil, making the fish incredibly moist and flavorful.