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Sesame oil, teriyaki sauce, and a hint of hoisin sauce flavor these beef tenderloin bites.
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Snap, crackle and pop cereal goes savory here in this hot, cracker-like appetizer made with cheddar, spices and more.
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Recipe courtesy of Kellogg's Rice Krispies cereal.
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Seaweed comes in many forms, and is used extensively in Japanese cuisine Most of us are familiar with the pressed sheets of nori that are wrapped around sushi, and kombu, the dark green algae that is simmered to make classic dashi broth Japanese groceries have a dizzying array of salt-packed specialty varieties, but many supermarkets and health-food stores sell packages of dried seaweed, which may be the most user-friendly
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Cashews, coconut milk, and silken tofu are the secret ingredients in this rich vegan dessert.
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Chef John's version of this classic Thai dish, made with freshly chopped chicken thighs and fresh basil, has a rich sauce that cooks down into a caramelized glaze.
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This recipe is by Bryan Miller and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This traditional Japanese teriyaki sauce recipe just might be the best you've ever had!
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This Veracruz-style ceviche tostada recipe is a unique combo of scallops, red snapper, olives, jalapeños, tomatoes, and capers all on a crunchy shell.
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Made with fennel bulbs, Arborio rice, and heavy cream, this is a rich and creamy risotto - just like it ought to be!
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Get Achiote Marinated Baby Chickens Stuffed with Chorizo and Mustard Greens Recipe from Food Network
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Pickling watermelon rind has long been a Southern tradition. In this version, low-acid rice vinegar becomes infused with jalapeño and ginger for a brightly flavored brine with a kick.