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If you're using your Instant Pot(R), this shoyu chicken recipe almost cooks itself while you prepare the chow mein.
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A spicy coconut-cilantro sauce tops this sweet dish of beans, vegetables, and mangos.
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This gingery, spicy peanut sauce is perfect for tossing with pasta and veggies or for dipping chicken skewers.
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Matt Lee and Ted Lee snatched this recipe for chili crab from chef Zakary Pelaccio before the first Fatty Crab opened in New York There are now locations in St John and Hong Kong
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This vegan-friendly recipe combines the flavors of arame seaweed, tahini, and kale in a soba noodle dish with a spicy, nutty flavor.
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Skip the restaurant. Make this version of pad thai in your kitchen.
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Asparagus, red bell pepper, onion, mushrooms, ginger and garlic stir-fried in peanut oil and garnished with toasted sesame seeds. Serve over rice.
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These candied yams use lemon instead of orange juice as a sweetener. Topped with chopped pistachios, they make a beautiful presentation.
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This pumpkin pie cheesecake is a no-bake treat made with pumpkin puree, cream cheese, and fresh-made whipped cream in a graham cracker crust.
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Rubbing butter on chicken skin (as well as under it) and letting it sit in the fridge for a few hours is a great way to make it extra-crispy, with moist breast meat.
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A delightfully spiced treat, this gingerbread cake with lemon glaze with be a welcome addition to any holiday table!
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Chicken is marinated in what may be the perfect blend of wine and spices, then grilled to perfection!