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cooking.nytimes.com
There are real differences between skinny and fat asparagus spears, aside from appearance, and it's worth attending to them With either, you must first break off the woody bottoms (magically, they snap off in pretty much the right place every time), a quick but necessary chore But it is always worth peeling thick asparagus, from stem to the bottom of the flower bud
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Rice noodles are tossed with fresh basil, cilantro, green onions, ginger, and a soy sauce-based dressing in this fresh Thai-inspired salad.
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Whole wheat bread is dipped in a Parmesan cheese custard and pan-fried until golden in this quick and easy savory take on French toast.
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A tasty twist on classic teriyaki, using flank steak instead of chicken.
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Beef tri tip roast is marinated in a Thai-inspired marinade and slowly roasted over indirect heat in a covered grill in Chef John's delicious Thai-Dipped Beef Tri Tip.
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Skirt steak is marinated in a Chinese-inspired marinade with hoisin sauce and grills up in just minutes for Chef John's juicy and tender grilled hoisin beef.
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Chunks of breakfast sausage are baked into these easy muffins. Serve with a drizzle of syrup!
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This light rye loaf for the bread machine has lots of caraway seeds and is sweetened with both brown sugar and molasses.
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Skewered shrimp is easy to turn during cooking; you can also saute shrimp on their own.
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To add flavor to dark turkey meat, David Chang simmers it in a deeply savory combination of brown sugar and soy sauce. Cooking jasmine rice with rendered turkey fat adds a wonderful richness.
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As children, my brother and I would watch my mother prepare crêpes and eat them as quickly as they came out of the pan!
Ingredients: eggs, sugar, nonfat milk, canola oil
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Homemade gluten-free butter crackers are easy to make using rice flour, tapioca flour, and butter in this family-friendly, DIY recipe.