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Garlic, onions, soy sauce, and a touch of chili pepper add interest and a little heat to plain white rice.
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This recipe is by Melissa Clark and takes About 15 minutes, plus up to 5 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Tofu and gailan, leafy Chinese broccoli, are tossed with a gingery oyster sauce mixture to make this stir-fry, a quick but complete dinner!
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Mohnstollen is a staple in German Christmas baking and this poppy seed stollen is a wonderful variety to regular yeasted stollen with coffee.
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Get Haemul Pajeon (Korean Seafood Pancake) Recipe from Food Network
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This cabbage and dumpling soup has a savory German-inspired broth with apples and bacon bits.
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Knotted rolls topped with Parmesan and poppy seeds that can stand up to the juiciest of burgers.
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If you can get your hands on ras el hanout, you can use it instead of making the spice mixture And no worries if you don’t have a tagine — a covered Dutch oven will work just fine
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Try this Korean-style salad dressing over spinach.
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Get Honeydew Melon Soup with Ice Wine Recipe from Food Network
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Perfect with any meal, this spinach salad is a blend of sweet persimmon, tart pomegranate seeds, creamy goat cheese, and crunchy sliced almonds.