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cooking.nytimes.com
At Wu Liang Ye in Manhattan, the Ma Paul Tofu is zippy with flavor, and yet its braised cubes melt creamily With a little ground pork and leek for texture, the dish is simple to make, once the shopping is done, and comes together quickly Take care not to overcook the tofu.
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A great soup for casual entertaining.
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Get Winter Pig Recipe from Food Network
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My family never ate Yorkshire Pudding, in which baking dough captures a roast’s juices as they drip. But I was always intrigued by the concept of putting lamb...
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Get Bison Stew Recipe from Food Network
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Get Egg-and-Bean Dinner Salad Recipe from Food Network
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Field greens and arugula are transformed into a sophisticated main course salad by adding chicken apple sausage, Granny Smith apple slices, toasted pecans, and crumbled Blue cheese with a zesty lemon-Dijon mustard dressing. Serve with laffa or pita bread.
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This sandwich is a lively take on the French classics, Salade Niçoise and pan bagnat-but with the additional crunch of sliced snow peas.
cooking.nytimes.com
This recipe is by Regina Schrambling and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: butternut, butter, shallots, ginger
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This delicious cocktail is as good as it looks.You can find it at Upstairs at the Kimberly Hotel in NYC. www.upstairsnyc.com
Ingredients: sake, ginger, ice
www.simplyrecipes.com
Asian noodle salad with plenty of colorful veggies and a sesame ginger dressing.