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After searching the internet for a good Chinese Spareribs recipe and not finding any that caught my eye, I decided to make my own. This recipe is pretty simple, and yields tender, juicy, tangy ribs. In Japan, I cooked this in the fish broiler, but it should be fine on the grill or in the oven.
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Light yet tasty, this Mexican soup simmers zucchini and chayote with albondigas, mindblowing meatballs packed with chicken, mint, and rice.
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This is a recipe that I adapted from my Grandmother, as she used to make beer & ketchup meatloaf. My Sister and I have a great love for Blue Moon, and I...
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Translucent glass noodles (a.k.a. cellophane noodles) are ubiquitous at pan-Asian restaurants. Hosea Rosenberg gives them extra care, stir-frying them in sesame oil with a generous array of vegetables.
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This tangy and refreshing pomegranate vinaigrette is ready in minutes, and goes great on any green or grain salad.
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Japanese style-broiled salmon just like the restaurants. Easy recipe I came up with at the request of my family. Serve with sticky white rice and a light salad.
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This recipe makes butterscotch chips, chow mein noodles, and peanuts into an easy drop cookie, making it perfect for the holidays.
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Fragrant, intense and full of fiery chile, this lamb stir-fry isn’t for the timid eater For the most authentic flavor, it’s worth your while to seek out Sichuan peppercorns, which have a woodsy, tongue-numbing, camphor quality (They are available at specialty spice markets, in Chinatown, or online.) You can substitute regular black peppercorns, but you won’t get the same punch
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Watermelon and cucumbers are tossed in a light dressing made with seasoned rice vinegar, white wine vinegar, and lime juice for a refreshing summer salad.
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This thick and cheesy corn chowder with shredded chicken, Hatch green chile peppers, and rice is a hearty meal with minimal prep time.
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Asian flavors dominate this version of chicken noodle soup.
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Peel fresh ginger with a spoon and grate it on a Microplane zester before using it in this dressing.