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The chef Eric Ripert brought The Times this French take on the traditional Thanksgiving centerpiece in 2002 The turkey is cooked in parts: the breasts are roasted in the oven, and the turkey legs and thighs are slowly braised and then baked in cabbage rolls.
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This colorful raw pad Thai uses zucchini strips as noodles and is coated in an almond butter-based sauce.
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This hearty and delicious soup combines a wonderful variety of vegetables with peanut butter, chicken, and a few red pepper flakes for unexpected flavors and just the right amount of kick.
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Slice yuba (tofu skin) and toss with carrots, green onion, cabbage, and peanut-ginger dressing to make Chef John's recipe for yuba noodle salad.
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An exciting blend of pork, vegetables and spices is sealed inside wrappers, then baked until crisp. Delicious and crunchy without deep frying!
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Get Steak and Eggs with Bubble and Squeak Recipe from Food Network
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Crunchy cabbage slaw with apples, peppers, and carrots.
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Get Ecuadorian Reuben Recipe from Food Network
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The secret to this dish is the dressing: sweet hoisin, spicy Sriracha, salty soy, rich sesame oil, with the fresh flavor of ginger punching through it all.
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Our favorite Southern sandwich filling gets the taco treatment.
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Ahi tuna is smoked and served on homemade sopes with a charred tomatillo sauce and avocado pico de gallo in this twist on classic fish tacos.