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Most people cook carrots in water, Shawn McClain says, which dulls their flavor. His secret to keeping them supertasty is to cook them in carrot juice and orange juice until glazed.
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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.
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This stir-fry has a ginger-garlic kick that you won't be able to resist.
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Valerie Luu's cousin swears by the ginger chicken sold by his favorite xoi ga street hawker in the Vietnamese city of Can Tho. After tasting it themselves on a scouting trip, Luu and Katie Kwan created their own version.
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David Chang recommends poaching turkey breast in leftover turkey stock before serving it with ginger-scallion sauce, based on his favorite condiment at Great N.Y. Noodletown in Chinatown.
www.allrecipes.com
Tom Kha Gai is a tradition Thai soup containing a spicy coconut broth simmered with chicken, vegetables, and fresh basil.
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Oxtail broth, a key ingredient to many Asian soups, is made quickly in the Instant Pot®, with all the key basic elements expected in a hearty broth.
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Asparagus and artichoke breakfast casserole with bacon, cheddar cheese, rustic bread, milk and egg. Perfect for a Sunday brunch!
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A recipe for the complex, aromatic Indian spice blend garam masala.
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Adapt Chef John's easy chocolate truffle recipe to any flavor whim you like, including his favorite gingerbread spice version for the holidays.
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This vegetarian Japanese-inspired miso soup has pumpkin, tofu, and buckwheat noodles garnished with green onion, sesame seeds, and pickled ginger.
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Get Miso marinated Sole topped with Jasmine Rice with Fried Ginger and Orange Fennel Salad and Braised Bok Choy Recipe from Food Network