Search Results (26,226 found)
www.allrecipes.com
This vegan and gluten-free version of millionaire's shortbread is made with an almond flour crust, sweet date center, and raw cacao topping.
cooking.nytimes.com
Instead of throwing out the adobo sauce that canned chipotle peppers are packed in, use it for this sauce You can marinate the tofu in it for an extra-hot dish, or just brush it on cooked or uncooked tofu This makes enough for a pound of tofu.
www.allrecipes.com
Easy paneer recipe. Add to your favorite curry or dish. Great for vegetarians. Home made paneer is softer and lighter than the tofu consistency paneer you find in many Indian restaurants.
Ingredients: milk, buttermilk, canola oil
www.foodnetwork.com
Get Rodbenders Island Spiced Fried or Grilled Grouper Recipe from Food Network
cooking.nytimes.com
You can make this salad with wide rice noodles, but I love the nutty flavor and wholesomeness of buckwheat soba.
cooking.nytimes.com
During the Vietnam War, the Vietcong's unsporting habit of cutting the roads that connected Saigon with the countryside meant that only a pathetic trickle of first-class produce reached the capital, and that, in turn, meant that the sophisticated Vietnamese dishes that you eat today, there or elsewhere in the world, were out of reach Somehow, though, there was always plenty of pho, the restorative, anise-scented beef or chicken noodle soup, delivered to your door for breakfast by frail-looking vendors, and that was ample compensation.
www.foodnetwork.com
Get Pacific Cod and Clam Cacciucco Recipe from Food Network
www.allrecipes.com
These Japanese pot stickers are a fun favorite! Little fried wrappers are filled with pork and veggies, and dipped into a tasty sauce.
www.allrecipes.com
Yummy 'home-style' fried potatoes. Chunky and flavorful fried potatoes with onion, green pepper and parsley.
www.delish.com
Food & Wine's Marcia Kiesel likes dressing up tender Asian eggplant with a vibrant fresh-ginger sauce that would also be wonderful with steamed fish or poached chicken.
cooking.nytimes.com
This recipe is by Marian Burros and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.