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The vegetarian cookbook author Lukas Volger has a way with Asian condiments and flavors In this recipe for bibimbap, the egg-topped Korean rice bowl, he roasts squash, shiitakes and broccoli rabe in a sweet and spicy mix of soy, chile paste, sugar and oil Mr
cooking.nytimes.com
This is not your corner takeout's moo shu pork, but it is popular in China, where its northern origins are debated, according to the author Carolyn Phillips The egg is thought to resemble the flowers of the sweet olive (osmanthus fragrans) shrub, hence its Chinese name, muxi rou, or osmathus blossom pork The ingredients are stir-fried in batches to cook evenly and retain the vibrancy of the colors
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Fresh green beans are simmered in coconut milk with a variety of seasonings for a delicious side dish or as a vegetarian entree when served with rice.
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Get Two Bean Salad Recipe from Food Network
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Get Four-Bean Relish Recipe from Food Network
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A warm and spicy black bean soup.
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Your cake-loving guests won't believe that pinto beans is the surprise ingredient in this recipe for spice cake decorated with candied cherries and pecans.
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This simple, versatile vanilla syrup is made from real vanilla bean and makes a delicious addition to coffees, sodas, or cocktails.
Ingredients: sugar, water, vanilla bean
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Here's a vegetarian-friendly option for a liver pate-like spread packed with flavor.
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Sweetened mung beans are deliciously wrapped in glutinous rice flour and deep fried to make this Filipino snack.
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This recipe for Vietnamese-style summer rolls with peanut sauce contains shrimp, noodles, and herbs wrapped up in rice paper.