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Not a fan of soba noodles? This super-flavorful shrimp recipe also goes great with angel hair pasta or chow mein noodles.
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A combination of fermented soybeans and rice, white miso makes a tasty marinade or salad dressing.
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Breakfast sausage, jalapenos, onion, and creamed corn are layered with cheese and topped with cornbread in this easy casserole.
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Chicken is marinated in Chef John's magical miso honey sauce and grilled over indirect heat to make this simple yet umami-packed recipe.
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Cake flour, butter, egg whites, and milk are mixed with vanilla and almond extracts in this classic white cake recipe.
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Because freedom means you get drunk off ice cream if you want to.
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Buttery and citrusy, this fruitcake is delicious either fresh or aged for several months.
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The name says it all! A creamy, classic white wine sauce.
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A carton of refrigerated egg whites plus some onion, green pepper, and mushrooms makes a fast, protein-packed breakfast that you can cook in the microwave.
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This white, spicy cheese sauce is great on nachos.
Ingredients: margarine, flour, milk, cheese
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Bring the beach home with you year-round with this basic steamed mussels recipe from chef-owner Marc Murphy of Ditch Plains in New York City.
cooking.nytimes.com
This recipe is by Trish Hall and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.