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Orange-flavored fish oil makes a surprising appearance in this quick and easy smoothie.
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Couscous is widely used throughout North Africa. Like many pastas, couscous is simply coarse hard-wheat flour (semolina) and water. Traditionally, the two were mixed together by hand and pressed through a sieve to make tiny granules.
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"Thailand is condiment heaven, with a gazillion sauces. This northern Thai-style one is extra-sour, because it uses both tamarind and lime," says Naomi Duguid.
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A wonderfully spicy Thai dish. I created this when I fell in love with a dish at a Thai restaurant. It is very good served over jasmine rice.
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Thailand is the inspiration for this quick, stir-fried dish of rice, curry, chicken meat, and pineapple.
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This traditional Japanese dish is simply a few slices of soft tofu topped with fresh ginger and green onion with a wonderfully light dressing.
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Freshly-baked salmon is chunked in a bowl with thinly-sliced onions, tomatoes, and chopped, fresh basil. And if this isn't glorious enough, a fragrant, hot and spicy dressing is folded in. Serves six.
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Barbecue sauces range from mild and sweet to fiery hot. For this recipe, a mild variety works best.
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An elegant member of the aster family, artichokes are low in calories, a good source of vitamins and minerals, and replete with nutrients that ease digestion and lower cholesterol.
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When chefs Ken Norris and Jennifer Quist open Riffle NW in Portland, Oregon, this spring, they'll focus on sustainable seafood like line-caught wild chinook salmon. "We use simple crusts so the fish stands out," says Norris.
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Like green papaya salad (som tam), this refreshing dish gets its flavors from Thai chilies, dried shrimp, long beans, and cherry tomatoes.
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Recipe for Grilled Skirt Steaks with Two Chimichurris, as seen in the March 2009 issue of 'O, The Oprah Magazine.'