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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.
cooking.nytimes.com
The dish is the Korean barbecue standard known as bulgogi — “fire meat,” is the literal translation — transformed into a sandwich filling, a sloppy Joe for a more perfect union (File under “Blessings of Liberty.”) Fed to children with a tall glass of milk, the sandwiches may inspire smiles and licked plates, rapt attention and the request that the meal be served at least monthly — they are not at all too spicy for younger palates Given to adults accompanied by cold lager, cucumber kimchi and a pot of the fermented Korean hot-pepper paste known as gochujang, they can rise to higher planes
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Once you try Chef John's recipe for olive oil-poached tuna with a hint of garlic and thyme you'll never want canned tuna again.
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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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A recipe for black pepper togarashi.
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A fruity marinade - made with minced pear or kiwi, garlic, sesame oil, and rice wine - tenderizes and flavors the beef, creating a dish that is sure to please. This version is cooked on top of the stove in a grill pan.
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A delicious and easy Red Snapper inspired by my best friend's father who is Chinese.
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Get Pineapple Glazed Pork Ribs Recipe from Food Network
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No butter, just oil in this recipe that delivers a rich, chewy, and chocolate-y cake in about an hour.
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This is a Chinese restaurant-style egg drop soup, thickened with tapioca for a light, clear broth, with ribbons of egg. Chopped green onion and a little optional sesame oil and white pepper give it an extra finish.
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Ginger, peanut butter, hoisin sauce, brown sugar, chili paste, rice wine vinegar and sesame oil make up this wonderful dressing. What we love are the fried wontons tucked inside the chicken salad.