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cooking.nytimes.com
These ribs are often served in Thailand to accompany ice-cold beer, said Andy Ricker, the chef and owner of the Pok Pok restaurants in New York and Portland, Ore He warns against overcooking them: Thai diners prefer ribs on the chewy side rather than falling-off-the-bone tender They may be cooked over indirect heat in a covered charcoal grill, but it is far easier to bake them in a slow oven, then reheat (on the grill, if you wish) at the last minute
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Lots of nice and exotic tastes in this marinade. The most familiar is orange marmalade, the most unfamiliar is garlic chili paste. But when they come together with the other ingredients - brown sugar to ginger to soy sauce- they make a wonderful marinade
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Get Hoisin Ham 'n' Cheese Recipe from Food Network
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Chicken marinates and then cooks in a very garlicky, peppery soy-ginger marinade. Adding peanut butter to the aromatic brew completes the Thai influence.
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Get Kid-Friendly Salmon Recipe from Food Network
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Cabbage and carrots get a quick brine, then a dressing of sesame, vinegar, cayenne, and sugar for great kimchi flavor without the wait.
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These ginger- and soy sauce-flavored salmon cakes make an easy family-pleasing dinner.
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Chicken thighs are cooked with sherry, ginger, sesame soil, and bok choy in this paleo teriyaki recipe prepared in the slow cooker.
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A richly flavored marinade is the key to the perfect grilled leg of lamb!
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The flavorful marinade - made with soy sauce, sesame seeds and oil, garlic, and a little sugar - gives a unique flavor to beef and vegetables. Serve over white rice for a complete meal.
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Now here's a dish that will knock your block off. It's a spicy taste of chinese street food, and it's sure to be a favorite with any lover of good food. Serve...