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cooking.nytimes.com
This fragrant beef stir-fry is an adaptation of one found in Fuchsia Dunlop's “Revolutionary Chinese Cookbook,” whose subject is the food of Sichuan’s less celebrated eastern neighbor, Hunan province Cumin, a spice rarely used in Chinese cooking, chiles, chile flakes and garlic create a heated yet sophisticated flavor profile.
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The sweet, light rolled omelet from Japan makes a great addition to your sushi platter--or your lunch box.
cooking.nytimes.com
Ganso, a Japanese restaurant in downtown Brooklyn, is justly known for its steaming bowls of fragrant ramen But the fiery, crunchy chicken wings there are the stuff of dreams This recipe, from the chef Rio Irie, hits all the right notes: spicy from chile paste and fresh ginger, salty from soy sauce, funky from fish sauce, sweet from mirin.
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Get Jalapeno-Cornmeal Pancakes Recipe from Food Network
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Soft cake-like cookie studded with plump raisins and sweetened with brown sugar - a childhood favorite.
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Turkey, beef, and Italian sausage meatballs that go perfectly with your favorite marinara sauce. Serve over pasta!
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Get B'stella with Squab Recipe from Food Network
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This grilled chicken recipe has a sweet and smoky barbecue sauce made from nectarines and chipotles in adobo sauce.
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Get Falafel Recipe from Food Network
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Marinated, slow-cooked, lamb stew with lamb shoulder, garlic, rosemary, onion, paprika, roasted bell peppers, tomato, parsley, red wine, and chicken stock.
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For a perfect enchilada recipe you will need corn tortillas, vegetable oil, onions, cheddar cheese, and Monterey Jack cheese.
cooking.nytimes.com
This grilled broccoli is dressed simply in tamari, olive oil and balsamic vinegar It results in crisp-tender florets that are beautifully sweet and salty beneath the smoke.