Search Results (3,275 found)
cooking.nytimes.com
Tofu is not solely the stuff of stir-fries For example, I can almost guarantee you will be impressed by this dessert, a pudding that takes about as much time to make as hot chocolate But there are a few qualifiers
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Okra is filled with mango powder, cumin, ginger, and turmeric and deep-fried in this Indian-inspired stuffed okra recipe; serve with fish, poultry, or meat.
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Ground turkey is seasoned with chili powder, cumin, paprika, and cayenne in this easy recipe for a meat topping for tacos or baked potatoes.
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This tangy, spicy sauce is great with shrimp or chicken!
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Chunks of firm tofu are marinated with vegetables in a sauce made with sriracha, soy sauce, sesame oil, onion, and jalapeno.
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Salt, pepper, and sweet chile sauce are all you need for finger-licking-good spareribs!
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These Oysters with General Tso's Cabbage and Furikake bring sparks of sweet, sour, spicy, and umami to fresh, briny bivalves atop crunchy fried cabbage, with...
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This stir-fry noodle dish, char kway teow, was inspired by one served at a crab restaurant in Kuala Lumpur frequented by the chef Zakary Pelaccio.
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Slow-cooked all day with a ham hock, these mouth-wateringly good pinto beans are mashed with bacon and chili powder into creamy refried beans.
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Jalapeno peppers, serrano peppers, and habanero peppers are pureed with tomatoes and avocado to create this combo dip. Warning: Salsamole is addicting!