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This vegan Korean fried rice recipe takes a classic Asian dish and adds a kick from kimchi and brine, garlic, fresh ginger, and red onion.
cooking.nytimes.com
Here is a remarkably sophisticated though dead simple take on classic dude food: chicken wings that work just as well in front of a football game on the television as at a Chinese New Year party They are sweet, spicy, sticky, fragrant and full-flavored, and they have a fine, shiny lacquered coat Top with a scallion and cucumber relish spiked with roasted peanuts, sesame oil and hot red peppers
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Homemade crepes are filled with a savory chicken and mushroom sauce to make this rich and delicious dinner dish ready in about 1 hour.
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A rich, vegetarian mushroom pierogies recipe.
cooking.nytimes.com
In this version of a stir-fry classic I am using less beef than a typical recipe would call for and adding in some shiitake mushrooms and extra peppers
cooking.nytimes.com
This recipe is by Craig Claiborne and takes 47 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Spanish Style Chicken and Dumplings Recipe from Food Network
cooking.nytimes.com
This Korean-style dish is the perfect dinner-party centerpiece The marinated pork ribs, kalbi, are slow-cooked over a bed of vegetables and mushrooms Serve it with rice and homemade kimchi for a filling meal.
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Get Individual Chicken Pot Pies Recipe from Food Network
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Get Braised Swordfish Collar With Chorizo and Clams Recipe from Food Network