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Translucent glass noodles (a.k.a. cellophane noodles) are ubiquitous at pan-Asian restaurants. Hosea Rosenberg gives them extra care, stir-frying them in sesame oil with a generous array of vegetables.
cooking.nytimes.com
Here is a fine variation on the old combination of egg and asparagus It is a twist on the bistro staple, frisée aux lardons, with pan-fried asparagus standing in for the bacon lardons It’s mixed with the frisée and a pungent garlic vinaigrette laced with a little anchovy
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This is another dish I make that is designed for very busy families. Something that uses some store bought ingredients but also uses fresh ingredients. It is...
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Get Blue Corn Fried Chicken with Ancho Honey and Buttermilk-Bacon Smashed Potatoes Recipe from Food Network
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Get Southern Fried Chicken with Buttered Mashed Potatoes and Sauteed Peas and Tomatoes Recipe from Food Network
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This recipe is by Elaine Louie and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Fried Green Tomato Sliders with Goat Cheese Mayo and Tomatillo-Bacon Relish Recipe from Food Network
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They'll taste even better than the night before.
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Get Crispy Snapper with Indonesian Spiced Salt and Garlic Fried Noodles: Mie Goreng Recipe from Food Network
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Get Mini Vegetable Casserole Topped with a Fried Duck Egg and Apple Butter Recipe from Food Network
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Get Pistachio-Crusted Tilapia with Chard, Flash-Fried Prosciutto, Gorgonzola and Pine Nuts Recipe from Food Network
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Why go out and buy expensive sushi when you can make it right at home? This simple dish is made from steamed rice, with avocado, cucumber and smoked salmon all wrapped up in dried seaweed. It might take awhile to learn how to make a perfect roll, but you'll have fun trying! Add wasabi (Japanese horseradish) for a good kick!