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cooking.nytimes.com
This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month Or freeze for longer storage
cooking.nytimes.com
Layered flavors are the secret behind this chicken salad, from the chef Sara Kramer of Kismet in Los Angeles After grilling the chicken and letting it rest, reserve the chicken juice to whisk into a vinaigrette of olive oil and lemon juice Then add chile crisp, that chile-flake-in-oil condiment some Chinese restaurants have on the table, and augment it with toasted and crushed coriander, fennel seed and cardamom
www.allrecipes.com
This quick and easy pesto sauce is nut-free and features garlic scapes, and parsley for added flavor. You can also make it dairy-free.
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Seasoned pork cutlet slices, naruto, and a hard-boiled egg top ramen cooked with shoyu and miso in this authentic Japanese noodle bowl.
www.chowhound.com
Barbecue sauce fires up the beefy flavor for these large and in-charge burgers.
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Slow-cooked chicken with a zesty orange juice, spice, and habanero jerk marinade.
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Hamburgers made hot with jalapeno peppers - you'll cry tears of joy!
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Just lentils, chicken broth, onion, tomato paste, garlic and cumin in this quick soup.
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This is a salad dressing that I really enjoy on a green salad with walnuts, cranberries, avocado and goat cheese crumbles. This dressing is strong, so a little goes a long way.
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This is a variation on a chicken dish my mother used to make. I've replaced the chicken with veal, which wouldn't readily be found in most Hindu households, but...
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I’m from Seattle but now I live in France. Finding a veggie burger here is nearly impossible. I only know of 1 restaurant in all of Paris that serves veggie burgers...
www.delish.com
Note: If storing overnight, top bread with lettuce first, then dressing (to keep sandwich from getting soggy).