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This satisfying and simple Italian salad recipe is a flavorful combination of olives, sun-dried tomatoes, red wine vinegar, tuna, and steamed rice.
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This recipe is by Celia Barbour and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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An easy stuffed red bell peppers recipe with ground chicken and feta.
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The marinade for these roasted chicken thighs gets a huge boost from Sriracha mixed with mirin, soy sauce, butter, and lime juice.
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This recipe makes a very flavorful chilled side salad filled with rice and vegetables, and dressed with oil and vinegar.
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This recipe is by Steven Raichlen and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This Japanese-inspired blended miso dressing has a creamy texture thanks to soft tofu, and a sweet, complex flavor thanks to mirin.
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This recipe was developed to accompany the dense, earthy wines of Sicily, specifically the ones made with the grape known as nero d’Avola It is a hearty beef ragout enriched with the wine, fresh herbs, olives, chiles and tomatoes, roasted to reduce the liquid and concentrate the flavor Like most treasures of the stew pot, the dish benefits from a rest and a reheat
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Ground pork is mixed with Chinese cooking wine, soy sauce, onion, ginger, and garlic to form meatballs, which are rolled in glutinous rice before being steamed.
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This is a variation on the traditional crispy rice cereal treat with an international twist! Cashews, golden raisins and cardamom are thrown into the mix for an exotic Indian flair.
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Toasted cashews and tender asparagus are mixed with seasoned jasmine rice and cooked pasta.