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cooking.nytimes.com
This recipe is by Florence Fabricant and takes 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Cucumber slices are marinated in vinegar, a spicy gochujang paste, and sesame seeds for quick fresh pickle.
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Cucumbers are tossed with Asian-inspired seasonings and marinated for a great side dish to serve cold.
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White rice is fried with eggs, bacon, soy sauce, green peas and green onions.
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Soy, ginger, Chinese five-spice and sherry team with an unexpected ingredient--maple syrup--to impart a deep flavor to sesame seed-dredged chicken .
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Tuna steaks marinated in a sesame oil and molasses sauce are pan-fried for a quick and easy weeknight meal that feels fancy.
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With apple brandy and rum.
Ingredients: rum, apple brandy, vermouth
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Ground beef is slowly simmered with spicy brown mustard and Worcestershire sauce in this toothsome loose meat sandwich.
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Cream cheese adds a creamy finish to lightly spicy sausage-and-pepper pasta.
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This herb rub is great on all meats, fish, and poultry, but it's perfect for the Thanksgiving bird!
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Whether you feed a crowd or freeze some for later, these easy beef enchiladas with a little heat and a little sweet will be a new family favorite.