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cooking.nytimes.com
I like coconut oil for sautéing vegetables and aromatics, especially onions They absorb the sweetness of the oil and pass that lovely nuance on to the whole dish In one memorable meal, I sautéed scallions in coconut oil, which managed to perfume an entire pan of plump, juicy shrimp spiked with garlic, ginger and coriander.
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This spicy green juice cocktail is made with fresh kale, ginger, celery, cucumber, and green apples.
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Pork spareribs are browned, then roasted in a rich red sauce until fork tender. An easy recipe that yields delicious results.
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Seasoned pork cutlet slices, naruto, and a hard-boiled egg top ramen cooked with shoyu and miso in this authentic Japanese noodle bowl.
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These are a wonderful chewy spice cookie. They are drop cookies that keep very well. I make them at the beginning of the holiday season and they keep all the way to New Year's!
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These grilled tuna steaks with a tropical twist are a great way to enjoy a relaxing summer-evening cookout out with friends.
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Jollof, a traditional Nigerian main dish, brings out the best flavors of rice and chicken and pairs especially well with fried plantains.
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Shoyu Chicken is Hawaii's answer to teriyaki chicken. Chicken thigh meat is marinated in a sweet, spicy soy sauce marinade, then grilled and served with rice.
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Bake or grill a meal in a packet with this easy teriyaki tuna steak with pineapple, fresh ginger, and mixed veggies.
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Riesling, peach schnapps, and apple juice are infused with pineapple, oranges, and apple slices in this refreshing summer sangria recipe.
www.chowhound.com
Brown rice gives this Asian comfort food a nutritious boost.