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cooking.nytimes.com
This recipe is by Florence Fabricant and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Golden toasted ramen noodles are mixed with cashews, shredded cabbage, and green onions, then doused with a soy sauce/oil/vinegar dressing.
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Imitation crab, onion, bell pepper and celery are tossed with an Italian sour cream mayonnaise dressing and chilled to blend the flavors.
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Crunchy soybean sprouts are blanched then tossed with an aromatic blend of Korean chile powder, garlic, sesame oil, and rice wine vinegar.
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Canned diced tomatoes give a different flavor to this broccoli soup.
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In this Lithuanian dish, potatoes are processed with onions, topped with crispy-fried salt pork, and baked until golden brown.
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Angel hair don't care.
cooking.nytimes.com
This recipe is by David Tanis and takes About 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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For a crunchy herbed garnish on a soup or salad.
www.simplyrecipes.com
Arugula pesto made with fresh arugula leaves, garlic, olive oil, walnuts, and Parmesan cheese.
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Chef John's take on the classic Persian savory stew features duck, pomegranate, and walnuts.
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Get Tuna Tapenade Recipe from Food Network