Search Results (620 found)
cooking.nytimes.com
This recipe is by Trish Hall and takes 13 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This multi-generational Italian eggplant parmigiana combines three cheeses and tomato sauce in a layered dish that's perfect for serving to a crowd.
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I live in Woodside, near the amazing Korean grocery store Han Ah Reum. It's summer, and I decided to get some Italian sausages from Ceriello in Grand Central...
Ingredients: red onion, chee, ketchup, plum sauce
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An easy Asian pork chops recipe, marinated with soy sauce, Chinese rice wine, and five-spice powder.
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Get Spiced Ground Beef and Grilled Japanese Eggplants with Maple Syrup Sauce Recipe from Food Network
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A delicious Vietnamese grilled eggplant salad recipe.
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This traditional Singaporean dish is a savory mix of tasty noodles, Chinese broccoli, and pork.
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Sliced chicken breast stir-fried with mushrooms, bok choy, celery, and onion makes a quick one-dish meal.
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Dark meat chicken is used in this root vegetable soup with lots of garlic.
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Just saute tomatoes, add water, beat in eggs, and add dashes of green onion and sesame oil to make this soup that's common in South China.
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The cooked dressing is flavorful and easy. And the salad is crunchy and fun. Shredded cabbage, lettuce, noodles, chicken, green onions and almonds. Serves twelve.