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cooking.nytimes.com
Dongbei cai is the food of Northeast China Weiliang Chen, the chef at Northeast Taste Chinese Food, the biggest of the Dongbei restaurants in Queens, makes an elegant, tender version of a popular Dongbei stir-fry of lamb with dried chilies, made fragrant and crunchy with cumin seeds — a legacy of the nomadic Mongols who long ruled Central Asia, carrying spices on horseback along with their arrows Lamb is considered a Northern taste and excessively “strong” by many Chinese cooks; it is always cooked with powerful aromatics, like chili peppers and garlic, to subdue it.
cooking.nytimes.com
What can make pot-stickers a minimalist dish One approach is called takeout and is already quite common The alternative is using the wrappers now sold in just about every supermarket
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Former pastry chef, Malika Ameen started By M Desserts online, selling pastry-chef-style sweets flavored with unusual spices.
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This banh mi chicken burger recipe contains all the flavors of the classic Vietnamese sandwich.
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Outrageously good homemade ice cream with a coffee custard base, oreo cookies, and a touch of rum.
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New York City is known for having some of the most famous steakhouses in the world, and now you can experience classic New York Steakhouse taste in one bite with RITZ Steakhouse Bites.
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Get Kale "Caesar" Salad Recipe from Food Network
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Flavorful corned beef makes these appetizer-sized sliders a real treat.
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Food Network Magazine had nutrition expert Ellie Krieger give a lesson in healthy baking with this easy recipe for homemade raisin bread with only 99 calories a slice.
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Get Chocolate Gelato Sandwiches Recipe from Food Network