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The following recipe is rich and tender, yet baker-friendly. Bonus: This silky-smooth filling tastes a little less treacly sweet, a plus for most pecan pie lovers.
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Chunks of pork tenderloin marinated in soy sauce, peanut butter, and sesame seeds star in these savory and succulent Korean-inspired kebabs.
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Make this beef bulgogi with soy-sesame dipping sauce in under an hour for a complete Korean barbeque dish that'll knock your chopsticks off!
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This recipe is by Julia Reed and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Impress your guests with this signature appetizer recipe from the legendary Four Seasons restaurant.
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If you've never had Nashville Hot Chicken, we're talking about an ultra-crispy fried chicken doused with a cayenne-infused glaze, and by "glaze" I mean melted butter and lard.
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Canned white beans and cooked chicken meat are mixed in chicken stock with tomatillos, green chilies, chopped tomatoes, and fresh corn kernels in this lightly seasoned chili.
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A delicious vegetarian lasagna using corn tortillas instead of lasagna noodles, layered with salsa, black beans, cheese, and guacamole.
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These tender short ribs are served in an intense broth made sweet with mirin and brown sugar and dark with soy sauce and sherry. "This is a variation of a Korean dish called kalbi tang," Sang Yoon says.
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Savory chicken ginger meatballs are cooked in a from-scratch teriyaki sauce with shiitake mushrooms and daikon in this Asian-inspired recipe.
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Beef, bell pepper, mushrooms, and onion are skewered and basted with a soy and lemon marinade to make these tasty summer treats perfect for the grill.
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Get Tangy Corn Relish Recipe from Food Network