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Making kimchi is not about precise measurements. It's about taste. Many things can influence the final result, like the taste of the unseasoned cabbage. Some...
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Rice noodles are tossed with fresh basil, cilantro, green onions, ginger, and a soy sauce-based dressing in this fresh Thai-inspired salad.
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Naomi Duguid came across this dish at a guest house in Mrauk U, a beautiful ancient capital in far western Burma. The custardy eggplant was served as part of a meal alongside rice, salads, and curries.
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This is a very zesty and hearty chili recipe loaded with vegetables. Garnish with sour cream and cheese, if desired, and serve with herb toast.
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Green tea kasutera, a Japanese sweet bread, is naturally green thanks to matcha green tea powder added to the batter.
cooking.nytimes.com
This spicy dipping sauce is particularly good with fish, shrimp or chicken You'll need a medium-hot charcoal fire to make it Either start cooking when the main dish comes off the fire or, if making this sauce separately, light a charcoal fire in your grill, putting all the coals on one side, and wait until it has died down to medium. Remove some or all of the pith and seeds from the jalapeños if you prefer a milder sauce.
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This version of a classic Spanish salsa combines a slow-cooked tomato sauce with lemon zest, cilantro, ripe mangos, and lemon juice.
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Bacon is woven and wrapped around sausage stuffed with Cheddar cheese, garlic, green onions, and more bacon in this smoky, meaty dish.
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Mussels, cockles and shrimp retain their sweet succulence with the foil packet-grilling treatment.
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In this traditional Hunan recipe, whole chicken is poached, de-boned, and stir-fried with chile, ginger, rice wine, and Szechuan peppercorns.
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This versatile cucumber and cream cheese spread is a big deal in Louisville, Kentucky. Try it on crackers, bread, or vegetables.