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Chef John gives the gift of candied citrus this holiday season with his recipe for candied Buddha's hand citron; so simple and delicious!
Ingredients: sugar, water
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This recipe for a dense, Northern Irish-style bread calls for both bread flour and whole wheat flour, as well as buttermilk, sugar, and margarine.
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Highly flavorful beef bouillon soup made from beef oxtails.
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Asian-style stir-fried tofu with ground pork and diced shiitake mushrooms. Serve over steaming rice. Delicious!
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A marinated chicken is stuffed with lemongrass and bay leaves and roasted until juicy in this Lechon Manok recipe from the Philippines.
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This version of the classic cocktail incorporates light citrus flavors and Crown Royal, a blended Canadian whiskey.
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These easy fish tacos will transport you straight to southern California.
cooking.nytimes.com
During gimjang, the annual Korean kimchi-making gathering, it's customary to set aside a portion of the seasoned cabbage to eat fresh with steamed pork belly, after everything else has been put up for the year This recipe from Julya Shin and Steve Joo of Oakland's Nokni restaurant yields a savory, pungent kimchi that's delightful to eat immediately and only gets better with age Make the trip to an Asian grocery to find all of the traditional ingredients -- it's worth it.
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Barbeque pulled pork is deep fried in wonton wrappers in this mashup of Southern bbq with an Asian-inspired twist.
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Light and fluffy icing. Perfect for an angel food cake. You would swear it was a boiled frosting, all the taste, very little effort! I like to change it up a bit and use maple or peppermint extract instead of the vanilla.
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Get Gai Yang: Grilled Chicken Recipe from Food Network
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This recipe is by Elaine Louie and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.