Search Results (4,862 found)
www.delish.com
A bright citrus pan sauce is all that's needed to round out this simple roast duck, cooked to a rich caramel brown. To render the fat and ensure a crisp skin, the duck is first steamed; Marcia Kiesel scatters a handful of coriander seeds over the steaming
A bright citrus pan sauce is all that's needed to round out this simple roast duck, cooked to a rich caramel brown. To render the fat and ensure a crisp skin, the duck is first steamed; Marcia Kiesel scatters a handful of coriander seeds over the steaming
cooking.nytimes.com
Chinese-style chicken is a dish you can find all over Trinidad and within the diaspora that has followed the nation’s emergence from British rule The skin is fried into a lacquered mahogany The meat beneath it tastes of five-spice, ginger and soy and is generally accompanied by a hum of oyster sauce mixed with the zing of the pickled Scotch-bonnet-pepper sauce that is seemingly omnipresent on the island’s tables.
Chinese-style chicken is a dish you can find all over Trinidad and within the diaspora that has followed the nation’s emergence from British rule The skin is fried into a lacquered mahogany The meat beneath it tastes of five-spice, ginger and soy and is generally accompanied by a hum of oyster sauce mixed with the zing of the pickled Scotch-bonnet-pepper sauce that is seemingly omnipresent on the island’s tables.
Ingredients:
chicken thighs, limes, soy sauce, ginger, neutral oil, sesame oil, oyster sauce, scotch bonnet, scallions
www.chowhound.com
A delicious Vietnamese shaking beef recipe with filet mignon.
A delicious Vietnamese shaking beef recipe with filet mignon.
www.allrecipes.com
Cashews and water chestnuts combine with chicken in this yummy and easy stir fry.
Cashews and water chestnuts combine with chicken in this yummy and easy stir fry.
Ingredients:
cornstarch, chicken broth, soy sauce, ginger, hot pepper sauce, vegetable oil, chicken breast, onion, green bell pepper, water chestnuts, cashews
cooking.nytimes.com
This recipe is by Jill Santopietro and takes 50 minutes, 1-2 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Jill Santopietro and takes 50 minutes, 1-2 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
cumin, fennel seed, coriander seed, kecap manis, fish sauce, soy sauce, sugar, food coloring, ginger, cloves, chicken wings
www.delish.com
Glazed with equal parts soy sauce, honey, and rice vinegar, these wings sizzle under the broiler.
Glazed with equal parts soy sauce, honey, and rice vinegar, these wings sizzle under the broiler.
www.allrecipes.com
Fresh green beans are stir-fried in peanut oil with garlic and ginger for a side dish that's ready in minutes.
Fresh green beans are stir-fried in peanut oil with garlic and ginger for a side dish that's ready in minutes.
www.chowhound.com
A basic recipe that lends itself well to variation.
A basic recipe that lends itself well to variation.
www.delish.com
A few steps are all it takes to make a liquid food that quite frankly completely outshines the store-bought, packaged kind. Light, fresh, mildly sweet, and actually tasting of the real food it's made from.
A few steps are all it takes to make a liquid food that quite frankly completely outshines the store-bought, packaged kind. Light, fresh, mildly sweet, and actually tasting of the real food it's made from.
www.chowhound.com
Farewell Day-Glo cocktail cherries.
Farewell Day-Glo cocktail cherries.
www.foodnetwork.com
Get Eastern Style Tuna Nicoise Salad with Tea Marbled Eggs and Wasabi Vinaigrette Recipe from Food Network
Get Eastern Style Tuna Nicoise Salad with Tea Marbled Eggs and Wasabi Vinaigrette Recipe from Food Network
Ingredients:
mirin, ginger, soy sauce, tuna steaks, wasabi, juice, olive oil, brown sugar, peanut oil, green beans, mixed greens, cherry tomatoes, quail eggs, romaine lettuce, capers, olives, star anise
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 45 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Joanna Pruess and takes 45 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
vegetable oil, white onion, soy sauce, bay leaves, black peppercorns, quails, grape, red bell pepper, northern beans, red onion, tomato, olive oil, lemon juice, sumac, mint leaves