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cooking.nytimes.com
This Central Asian recipe uses medium grain rice, like Kokuho Rose extra fancy sushi rice, and sesame oil instead of long grain rice and vegetable oil, as the dish would be made in Iran You can find Uzbeki cumin seeds and barberries online or in Persian or Russian stores.
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Get Spicy Pumpkin Dip Recipe from Food Network
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Tofu and gailan, leafy Chinese broccoli, are tossed with a gingery oyster sauce mixture to make this stir-fry, a quick but complete dinner!
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These simple onigiri, Japanese rice balls stuffed with tuna, are a filling, kid-friendly snack that are versatile and easily customized.
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Try this Korean-style salad dressing over spinach.
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This is a variant of the chili paste dipping sauce that can be served with grilled, boiled, or stir fried meats, or various vegetable preparations. This is a...
cooking.nytimes.com
Danny Bowien, the chef and an owner of Mission Chinese Food in San Francisco and sometimes New York, wanted to have a Chinese version of Caesar salad on his menu The dish that he and Angela Dimayuga, his executive chef, came up with is not Chinese in the least Nor does it owe anything to Caesar save for a tin of anchovies
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Chef Martin Yan makes his delicate dumpling wrappers with cornstarch, wheat starch, water, and shortening. But for an at-home shortcut, wonton wrappers, usually sold in the freezer section of the supermarket, make quick work of dumplings.
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Get Scallion Pancakes Recipe from Food Network
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A quick homemade hummus recipe is easy to whip up. Start by blending canned garbanzo beans, lemon juice, tahini, garlic, cumin, paprika and olive oil.
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Rice wine vinegar, honey, wasabi paste, and fresh lime juice are the key elements of this spunky dressing you can serve over a salmon salad.