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cooking.nytimes.com
Danny Bowien, the chef and an owner of Mission Chinese Food in San Francisco and sometimes New York, wanted to have a Chinese version of Caesar salad on his menu The dish that he and Angela Dimayuga, his executive chef, came up with is not Chinese in the least Nor does it owe anything to Caesar save for a tin of anchovies
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Get Grilled Pork Tenderloin a la Rodriguez with Guava Glaze and Orange-Habanero Mojo Recipe from Food Network
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Get 3 Pepper Lobster Stir-fry Recipe from Food Network
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Get Simple Perfect Enchiladas Recipe from Food Network
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Made with grated zucchini instead of potato, these Indian-influenced latkes are flavored with onions, chickpea flour, cumin, and coriander.
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Mahi mahi fillets are encrusted with black and white sesame seeds, and pan seared. The sauce is rich and creamy, and flavored with soy, ginger, shallots, and shiso (a Japanese herb related to basil and mint).
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Jumbo shrimp in a lightly spiced coconut curry sauce. Serve over hot cooked brown rice.
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Get Adobo-Style Cornish Hens Recipe from Food Network
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Get "No Nightmare" Beef Wellington Recipe from Food Network
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Roasted sweet potato cubes are quickly sauteed with molasses, cinnamon and cayenne pepper and served with browned sage and chopped pecans.
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This robust and refreshing salad features sautéed shrimp tossed with pico de gallo and served on a salad of mixed greens and avocado slices.  Ranch dressing adds just the right amount of creamy coolness to the dish.