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Cochinita Pibil is a Mexican pulled pork version, where pork shoulder is cooked in a spicy sauce made with annatto paste and orange juice.
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This recipe is by Amanda Hesser and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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While chicken wings aren't inherently creepy, once fried and glazed with a Chinese black-bean sauce and arranged to appear in-flight, they convincingly become "bat wings."
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Chinese egg noodles are topped with shredded chicken and a blend of sesame paste and spices for a delicious hot weather meal.
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A sweet and sour dressing is the perfect thing for this very Asian cabbage salad. It mates perfectly with the crunchy ramen noodles, almonds and sesame seeds. Makes six servings.
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Pork ribs are often found under layers and layers of sauce and seasoning In this recipe, stripped down to tropical-climate easiness, the ribs are grilled after being sprinkled generously with salt and pepper, not marinated or spice-rubbed The infusing of the flavors — fish sauce, soy sauce, lime juice, jalapeños, ginger, garlic and lemon grass — comes after the cooking is done
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You'll find the traditional flavors of Filipino Chicken Adobo in this updated recipe.
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This miso honey dressing has a perfect balance of sweet, savory, and a hint of heat from ginger and chile paste; serve on a fresh green salad!
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This quick and easy recipe calls for catfish and mushrooms to simmer in a broth seasoned with garlic and ginger for an Asian-style entree.
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Get Healthy Spicy Steamed Baby Bok Choy Recipe from Food Network