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Pork shoulder slow-cooked Asian style with soy sauce, ginger, and star anise.
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This recipe is by Celia Barbour and takes 4 hours. Tell us what you think of it at The New York Times - Dining - Food.
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No need for a wok here You can use a flat-bottomed skillet or sauté pan instead, the bigger the better You want as much surface area as possible to get as hot as possible, so preheat the pan for at least five minutes before adding the oil
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Meatloaf in the shape of a skull with hard-boiled eggs for the "eyes" and garlic for the "teeth" is a creepy and kid-friendly meal for Halloween.
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During the Vietnam War, the Vietcong's unsporting habit of cutting the roads that connected Saigon with the countryside meant that only a pathetic trickle of first-class produce reached the capital, and that, in turn, meant that the sophisticated Vietnamese dishes that you eat today, there or elsewhere in the world, were out of reach Somehow, though, there was always plenty of pho, the restorative, anise-scented beef or chicken noodle soup, delivered to your door for breakfast by frail-looking vendors, and that was ample compensation.
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A flavorful update of a traditional picnic side dish recipe, with sour cream for extra tang.
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Enjoy this quick version of a Thai red curry made with chicken breast strips, coconut milk, and colorful bell peppers. Serve with jasmine rice.
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Ginger, garam masala, and coconut milk flavor this spicy Malaysian chicken thigh curry, perfect served over rice for a weeknight meal.
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This angel hair pasta salad is made with chicken breasts, artichoke hearts, and cherry tomatoes tossed in a simple lemony dressing.