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cooking.nytimes.com
All you need is a little lime juice, cilantro and chili pepper for this crabmeat tostada topping Corn makes a nice addition too, but at this time of year it will have to come from the freezer.
cooking.nytimes.com
At All’onda in Greenwich Village, the chef Chris Jaeckle channels Venice by way of Japan This pasta dish, which I enjoyed in his restaurant a few weeks ago, sums it up Fresh pasta with crab meat and a smidgen of tomato is brightened with yuzu, lemon’s racy Japanese cousin
cooking.nytimes.com
This chili is renowned for its hotter versions; heavy on the cayenne and chili powder The masa harina thickens the stew and adds a subtle corn undernote.
www.simplyrecipes.com
Curried chicken salad spooned into endive "boats" for a crisp, delightful appetizer.
www.foodnetwork.com
Get Blue Cheese Cole Slaw Recipe from Food Network
www.foodnetwork.com
Get Caribbean Chicken Recipe from Food Network
www.allrecipes.com
This vegetarian Japanese-inspired miso soup has pumpkin, tofu, and buckwheat noodles garnished with green onion, sesame seeds, and pickled ginger.
www.allrecipes.com
Tired of the same old fried rice? Mix it up and make kimchi bokkeumbap, or kimchi fried rice, for dinner tonight!
www.allrecipes.com
This homemade pizza sauce should be made at least a day ahead of time to allow the flavors to meld.
www.chowhound.com
This recipe is so creamy and full of flavor. Can be made ahead. It calls for dry vermouth, but it can be left out or substituted with rice wine vinegar, or even...
www.delish.com
In this risotto-like dish, the pressure cooker's intense heat penetrates the pine nuts' outer membranes and makes them soft inside.
www.allrecipes.com
A very quick and easy curry to serve up with rice and a salad.