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An authentic rendition of a sublime Asian dish. Chicken first steeps in soy, lemon, ginger and rice wine marinade, then is stir-fried with mushrooms and green pepper in sesame oil. Toasted sesame seeds add the final touch.
cooking.nytimes.com
The authentic version of this Greek soup is a chicken soup with an egg and lemon enrichment stirred in at the end But I don’t hesitate to make it using garlic broth, thereby transforming a Greek classic into a refreshing, lemony twist on garlic soup.
cooking.nytimes.com
Here's a bright and flavorful way to use up leftover cold chicken that can be thrown together in about 20 minutes.
cooking.nytimes.com
Here is a recipe inspired by the cooking exploits of Manny Howard, a size-large Brooklynite with a generous spirit, a healthy capacity for self-deception and the cooking skills of a dude-ranch Escoffier It may be slightly intimidating to consider: a giant pan of rice and protein cooked on an outdoor grill But it is remarkably easy to pull off if you have a paella pan (available online and in most cookware stores) and a healthy amount of patience
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Store-bought rice milk makes enjoying this Mexican drink quick and easy. All you need is water, sugar, and a bit of cinnamon to flavor the rice milk.
Ingredients: water, sugar, cinnamon, rice milk
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This simple Asian-style chutney from chef Ming Tsai goes perfectly in his Cranberry-Crab Rangoons.
cooking.nytimes.com
This recipe is by Trish Hall and takes 13 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Beautiful cookies shaped and colored to look just like strawberries. Pefect for spring festivals and holidays.
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Get Butternut Squash Risotto Recipe from Food Network
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A nice light appetizer. Delicate rice wrappers are filled with noodles, shrimp, carrots, lettuce and basil. Cooked chicken or beef may be substituted for shrimp.
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A delicious Vietnamese grilled eggplant salad recipe.
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Fried tofu is served over basmati rice with a rich, spicy sauce!