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Dollops of red bean paste are hidden in this chewy, sticky rice cake.
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Flour tortillas filled with a mildly spicy, cheesy, picante chicken and rice mixture, then topped with more cheese and baked. A great dinner inspired by Mexican flavors. This is my favorite chicken recipe!
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This Momofuku turnip pickle recipe from David Chang brines turnips, kombu, rice vinegar, sugar, and salt.
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Garlic powder and Worcestershire sauce flavor this common holiday snack mix.
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Get Cucumber and Ginger Mignonette Recipe from Food Network
cooking.nytimes.com
Sometimes I get bored with broccoli — but then I use it in a risotto, and it’s like a completely new vegetable The diced stems retain a nice texture that contrasts with the tender flowers Make sure to slice the flowers thin for the most delicate results.
cooking.nytimes.com
This classic risotto is flooded with fresh herbs at the very end of cooking Serve it as a main dish or a side Use a combination of sweet herbs and vivid-tasting salad greens, like wild arugula.
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Delicious salmon cakes made with potatoes and the added color of red bell pepper and green onion. I came up with the idea for this recipe out of pure laziness. I didn't want to wait for potatoes to boil! It turned out great and definitely became the overall favorite. I enjoy a simple garlic mayonnaise to accompany the cakes but you can pretty much use whatever you desire.
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Fried potato patties made from leftover colcannon, a combination of mashed potatoes, kale or other greens, and scallions or green onions.
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These grilled crab cakes are absolutely delicious. The mango salsa adds a real Caribbean flair. I prefer to use fresh crabmeat, but you can use whatever is on hand.
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Similar to potato pancakes, this recipe mixes roasted spaghetti squash with eggs and caraway seeds, fries it into savory cakes, and tops them with sour cream.