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cooking.nytimes.com
This light-on-the-noodles, heavy-on-the-vegetables dish comes together in under a half hour Lots of fresh ginger and dried Thai chiles provide plenty of liveliness, a perfect counterpoint to the warm earthiness of the dark sesame oil Never heard of tofu skins
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Vegan sugar cookies are easy to make when you replace the traditional butter with vegan margarine.
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This recipe can be baked as cookies or as a fruitcake. It combines the traditional fruitcake ingredients of dates, dried fruit and chopped nuts.
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Host a Japanese hot pot party with this recipe for traditional beef sukiyaki cooked tableside in a savory broth with enoki mushrooms.
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Toss udon noodles in a pan of broccoli, pepper, and zucchini stir-fry, coated with chili-garlic sauce to make this easy Japanese-style dish.
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This recipe makes a cookie for almond lovers only! If you only 'like' almonds, this will turn you into an almond lover!
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This cinnamon-scented sweet potato casserole calls for the addition of sugar and orange juice to the puree which is topped with miniature marshmallows and baked.
cooking.nytimes.com
This recipe is by Julia Moskin and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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"Personally, I'm not a stuffing person," says Chef Aaron Sanchez. "I prefer to have my stuffing be loaded with tons of flavor from other ingredients than the bread."
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This recipe is inspired by the retro classic cocktail meatballs in grape jelly. I took that idea, along with my love of spicy orange beef, and came up with this combination.
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Healthier chicken gravy is easy to whip up at home; this nicely seasoned, reduced-fat version blends chicken bouillon, broth, and olive oil.