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cooking.nytimes.com
Ground pistachios give this loaf cake a lovely nutty flavor, green hue and tender crumb It's adapted from the cookbook "Sweeter Off the Vine," by Yossy Arefi, which often incorporates Middle Eastern ingredients in unexpected and appealing ways Top slices of the cake with juicy macerated strawberries and a dollop of whipped cream
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Port-soaked prunes layered with whipped cream, toasted almonds, and cake.
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This recipe for Vietnamese-style summer rolls with peanut sauce contains shrimp, noodles, and herbs wrapped up in rice paper.
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Chapsal (sweet rice) Bulgogi is not a dish commonly found in your average Korean home and there are very few restaurants even in Seoul that serve this dish. I...
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A top of the line beef jerky that can be done in just 12 hours. Sliced rump roast marinated in soy sauce, brown sugar, and liquid smoke then dried in a dehydrator for 12 hours.
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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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This is a yummy, crunchy cabbage salad with toasted ramen noodles and almond slivers. The bowl is always licked clean at potlucks!
cooking.nytimes.com
This recipe is by Rosie Schaap and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Grilled sirloin salad and grilled vegetables are tossed together in a sesame-ginger dressing in this fresh salad perfect for summertime.
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Get Miso marinated Sole topped with Jasmine Rice with Fried Ginger and Orange Fennel Salad and Braised Bok Choy Recipe from Food Network
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Get Egg Rolls Recipe from Food Network