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cooking.nytimes.com
This recipe, an adaptation from “The Hakka Cookbook” by Linda Lau Anusasananan, came to The Times by way of Mark Bittman in 2013 The Hakka people are sometimes thought of as the Jews of China, because they’re dispersed all over the place But the Hakkas cannot even point to an original homeland: you can find them everywhere
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Get Seared Shrimp Salad with Sauteed Ramps and "Pickle" Vinaigrette Recipe from Food Network
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Falafels so good they blow store bought ones out of the water. Serve on pitas, with your favorite sauces and toppings, or on buns like a burger. This recipe is good accompanied by any Middle Eastern dish such as tabouleh or roasted potatoes.
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Get Mini Chocolate-Meringue Cupcakes Recipe from Food Network
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Skirt steak is stir-fried with vegetables, ginger, and homemade sauce in this quick weeknight recipe.
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Corned beef, potatoes, tomatoes, onions, and tons of garlic make this Filipino family recipe an excellent quick and easy dish to serve over rice.
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Drumsticks are marinated in hot sauce overnight, then coated in seasoned cornmeal and fried.
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Get Sweet Potato and Beet Chips with Garlic Rosemary Salt Recipe from Food Network
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Honey, vinegar, garlic, ginger, oil and soy sauce are blended and then poured over flank steak. The meat sits in this tangy marinade overnight in the fridge, and emerges flavorful and very tender. Grill, slice, and serve.
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A whole rockfish is steamed until it's flaky and moist; hot oil flavored with ginger and green onions is then poured overtop to crisp the skin.
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Make the caramel and popcorn on your stovetop, then bake it slowly in a warm oven until crisp. Store in airtight containers--if there is any left!
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Prepared cake is mixed with cream cheese and formed into balls dipped in chocolate in this easy cake pops recipe.