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cooking.nytimes.com
Teriyaki is derived from the Japanese root words teri, to shine, and yaki, to broil or grill That’s the way traditional teriyaki looks: shiny and incised with grill marks In Japan, teriyaki is a mix of soy sauce, sake and the rice wine mirin, which imparts a subtle sweetness
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A saucy Asian-inspired ground turkey mixture is gathered up in lettuce leaves to make these easy wraps.
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Get Cross Cultural Bulgur Wheat Recipe from Food Network
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This classic Ethiopian spice blend with lots of heat and even more spices--like cumin, coriander, cardamom and more--makes an amazing addition to soups and stews.
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An easy pork taco recipe from chef/restaurateur Traci Des Jardins, plus her recipes for salsa verde and guacamole, perfect for a Super Bowl party.
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It seems, in Europe alone, many countries have their own special version of meatball dishes, from Swedish Meatballs to German Meatballs in brown or white sauce...
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Take this tasty trail mix to-go but beware, with something so yummy you will have to share!
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Mission Chinese Food chef Danny Bowien’s version of the fiery Chinese classic.
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Get Calabrian Spiedini Recipe from Food Network
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Beer and tequila spike this marinade of onion, garlic, cilantro, jalapeno pepper, and lime juice to be used on fish and shrimp before grilling.
cooking.nytimes.com
This mildly spicy dish requires minimal cooking, so it's great for a hot day Both udon and soba noodles will work in this dish.