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Swap barley for Arborio rice for a new whole-grain twist on traditional risotto. Carrots, zucchini, yellow squash, and thyme add a nice hint of color and flavor to the dish.
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Roasted squash lends a delicate sweetness to this creamy soup. Onions, vegetable stock, and roasted squash are processed to a fine consistency, then combined with heavy cream, creating a heavenly smooth soup.
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You can use yellow, white, or red miso paste for the soup, depending on your preference. You will also need dashi, which is made of dried kelp (seaweed) and dried bonito (fish), and can be purchased in granules or powder form in conveniently-sized jars.
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Lemon is the star ingredient in this classic Greek chicken soup.
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Use a packaged stock if you dont have the real thing.
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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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A soy sauce and garlic mixture makes for one tasty flank steak marinade.
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Peppadew® peppers combine their sweet-hot flavor with sauteed onions and jalapenos to create this delicious quick pickled relish.
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This chiffon cake is made with vegetable oil, keeping it moist, while the caramel flavor makes it delicious!
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Beef tenderloin cooked in an air fryer ends up with a lovely crisp crust while staying tender and juicy on the inside.
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Plantain egg rolls or turon are a Filipino dessert of crispy, sugary shells with soft, warm plantains inside; they are quick and easy to make.
cooking.nytimes.com
This recipe is by Elaine Louie and takes 30 minutes, plus 3 hours soaking. Tell us what you think of it at The New York Times - Dining - Food.