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This recipe is by Mark Bittman and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Thai Holy Basil Chicken: Pud Ga-Prao Gai Sap Recipe from Food Network
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An authentic Louisiana recipe with a rich and spicy fresh tomato based roux with fresh garlic, bell peppers, celery and onions mixed with crawfish and shrimp. A little time consuming but well worth it!! Serve over steamed rice with hushpuppies and/or crackers on the side.
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Make sure to add the herbs for this salad at the last minute or they lose the wonderful aromatic qualities that they bring to the salad in the first place. Serve more herbs in bowls for everybody to add as they like.
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Seared and marinated beef is served atop a crisp lettuce and cucumber bed in this salad bursting with fresh Thai flavors.
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Peanut butter, coconut milk, and a few condiments make an easy Asian-inspired dipping sauce that goes perfectly with spring rolls or grilled meats and vegetables.
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These turmeric chicken skewers are an easy way to incorporate some Indian flavors at your summer BBQ. The cilantro-coconut lime dip is sure to be a fan favorite...
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We love Pho but are often short on time. This comes together very quickly as most prep can be done while broth ingredients simmer. Oyster sauce adds a depth...
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To cook this seafood-and-chorizo paella, use the grill as both a stovetop and an oven, simultaneously using direct and indirect heat. We've replaced his whole crab with jumbo lump crabmeat for simplicity's sake.
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Get Rare Seared Tuna and Scallop, Taro Root Chips and Sea Urchin Sauce Recipe from Food Network
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Get Scandinavian-Style Rare-Cooked Salmon with Fava Beans and Peas Recipe from Food Network