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Quick and easy homemade teriyaki sauce gets a tropical twist with the addition of fresh pineapple. Marinate your favorite meat or vegetable with this tangy sauce!
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Curry flavors and coconut oil make a delicious alternative to the traditional buttery popcorn toppings.
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Traditional South Indian dosas are made with a fermented batter of rice and urad dal flavored with fenugreek seeds and salt, then fried on a griddle. Serve with coconut chutney.
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In this shakshuka variation by the San Francisco chef Mourad Lahlou, lamb and beef kefta (meatballs) are browned, then simmered in a spiced tomato-red pepper sauce Instead of the usual whole eggs poached in the sauce, Mr Lahlou adds only the yolks, which burst into a luscious orange sauce when tapped with a fork
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These Thai-inspired meatballs are packed with bright and aromatic flavors and simmered in a fragrant tomato coconut curry sauce. Serve over jasmine rice or rice noodles.
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Jonathon Sawyer likes serving grilled meat, like these rib eye steaks, with a tangy sauce that he makes by simmering red onions and jalapeños with water and vinegar, then pureeing them until silky.
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A spicy, sweet, and salty popcorn snack is inspired by the famous Thai dish, Pad Thai.
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White rice is fried with eggs, bacon, soy sauce, green peas and green onions.
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The marinade for these steaks features a taste that will enhance and not overpower the flavor of the quality of the meat.
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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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Get Lamb Burger Recipe from Food Network