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Whip up Chef John's spicy tuna rice bowl in a flash for a meal that's as easy as it is comforting and delicious.
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This vegan tsuyu sauce with dried mushrooms, sake, and soy, is an umami-bomb that brings fantastic flavor to noodles, dumplings, and other dishes, and makes a...
Ingredients: kombu, water, sake, soy sauce, mirin
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As a post-undergrad student (oh my god I feel so old), I know how it is to live off of Maggi/Ramen. It can get really boring and unsatisfying. Here’s a great...
cooking.nytimes.com
There are real differences between skinny and fat asparagus spears, aside from appearance, and it's worth attending to them With either, you must first break off the woody bottoms (magically, they snap off in pretty much the right place every time), a quick but necessary chore But it is always worth peeling thick asparagus, from stem to the bottom of the flower bud
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Rice noodles are tossed with fresh basil, cilantro, green onions, ginger, and a soy sauce-based dressing in this fresh Thai-inspired salad.
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A tasty twist on classic teriyaki, using flank steak instead of chicken.
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Beef tri tip roast is marinated in a Thai-inspired marinade and slowly roasted over indirect heat in a covered grill in Chef John's delicious Thai-Dipped Beef Tri Tip.
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Skirt steak is marinated in a Chinese-inspired marinade with hoisin sauce and grills up in just minutes for Chef John's juicy and tender grilled hoisin beef.
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Skewered shrimp is easy to turn during cooking; you can also saute shrimp on their own.
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A tropical, dairy-free twist on the all-American dessert.
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To add flavor to dark turkey meat, David Chang simmers it in a deeply savory combination of brown sugar and soy sauce. Cooking jasmine rice with rendered turkey fat adds a wonderful richness.
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In this healthy version of the popular Thai dish, khao man gai, boiled chicken is served over aromatic rice with a spicy, pungent sauce.