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An updated pasta saladwhole-wheat spaghetti served at room temperature with sautéed tofu, cucumbers, scallions, and an Asian dressing makes a delicious warm-weather meal, reminiscent of Japanese soba-noodle dishes.
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This gingery, spicy peanut sauce is perfect for tossing with pasta and veggies or for dipping chicken skewers.
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Matt Lee and Ted Lee snatched this recipe for chili crab from chef Zakary Pelaccio before the first Fatty Crab opened in New York There are now locations in St John and Hong Kong
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This vegan-friendly recipe combines the flavors of arame seaweed, tahini, and kale in a soba noodle dish with a spicy, nutty flavor.
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Asparagus, red bell pepper, onion, mushrooms, ginger and garlic stir-fried in peanut oil and garnished with toasted sesame seeds. Serve over rice.
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Dried split peas and ham hocks are cooked with vegetables in chicken stock seasoned with dill weed, bay leaves, soy sauce and red pepper flakes. When cooked through, this soup is pureed and thinned with milk.
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Skinless chicken legs have only slightly more fat than breasts and are much tastier, especially when marinated in spicy yogurt, as they are here.
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This fruit salad features a mixture of sweet and tart flavors in a creamy yogurt base, perfect for summertime eating.
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Shepherd's pie is pure comfort food, and this vegan version will satisfy the taste buds of the vegetarians in the crowd.
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Get Honey-Mustard Dressing Recipe from Food Network
Ingredients: mustard, honey, cider vinegar, salt, plus
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Traditional Vietnamese ingredients flavor this marinated beef, which is broiled or grilled on skewers and served over romaine lettuce leaves. It is garnished with fresh basil, green onions, and mint.