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cooking.nytimes.com
This is not your corner takeout's moo shu pork, but it is popular in China, where its northern origins are debated, according to the author Carolyn Phillips The egg is thought to resemble the flowers of the sweet olive (osmanthus fragrans) shrub, hence its Chinese name, muxi rou, or osmathus blossom pork The ingredients are stir-fried in batches to cook evenly and retain the vibrancy of the colors
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Get Slow Cooker Beef Stew Recipe from Food Network
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Get Stuffed Pork Chops with Roasted Vegetables and Soft Polenta Recipe from Food Network
www.chowhound.com
This savory pie recipe has a rye and caraway seed crust and is stuffed with pastrami, potatoes, Brussels sprouts, and Swiss cheese mixed with a mustardy sauce.
www.simplyrecipes.com
Asian noodle salad with plenty of colorful veggies and a sesame ginger dressing.
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A classic Vietnamese shrimp and rice noodle salad recipe, with lemongrass, fish sauce, carrots, bean sprouts, herbs, and nuoc cham dipping sauce.
cooking.nytimes.com
The chicken is not the centerpiece of this stir-fry, and you can leave it out, or use tofu instead, for a vegetarian version It adds flavor and some substance, but this stir-fry is mostly about antioxidant-rich cruciferous vegetables, with a red pepper thrown in for color, adding its own set of nutrients (anthocyanins, beta carotene, vitamin C).