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cooking.nytimes.com
The vegan chef Jenné Claiborne grew up in suburban Atlanta, where she developed a love for the teriyaki chicken stir-fry at Panda Express After she became vegan, she recreated the flavors of her teen-age craving, using dates and soy sauce to produce the flavor of teriyaki sauce If you don’t have chickpeas on hand to add heft to the vegetables, replace them with tempeh, tofu, edamame, jackfruit or mushrooms
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Marinated asparagus is served cold with crunchy pecans and green onions.
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Jambalaya doesn't get any easier than this Instant Pot(R) version, full of andouille sausage, shrimp, chicken, and plenty of vegetables.
cooking.nytimes.com
This recipe is by Melissa Clark and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Grape Gazpacho Recipe from Food Network
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The trio of mint, basil and cilantro, along with tangy-sweet seasoned rice vinegar, gives this refreshing salad its Thai orientation. Instead of white rice, use...
cooking.nytimes.com
A stunningly fragrant one-pot meal, this chicken and rice dish came to The Times from Yotam Ottolenghi and Sami Tamimi’s smash hit "Jerusalem: A Cookbook." Spiced with cinnamon, cardamom and whole cloves, its aromatic earthiness is balanced by plenty of herbs — dill, parsley and cilantro — for freshness and tang And caramelized onions and dried barberries (or currants) contribute a gentle sweetness This is dinner party food that is at once elegant and supremely comforting.
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Coconut curry rice with corn and black-eyed peas is quick to prepare thanks to the frozen corn and canned peas used in the recipe.
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Weeknight Chicken Biryani! This stovetop version of the well-known Indian rice dish is made with chicken and seasoned with turmeric and ginger. Ready for the table in under an hour.
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This satisfying dish fuses the classic Latin combination of rice and beans with the sausages and bread-crumb topping of cassoulet, the much-loved French casserole.
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Get Smoky Chicken, Broccoli Rabe and Wild Rice Casserole Recipe from Food Network