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Rice vermicelli are topped with vegetables, grilled lemongrass chicken, and a Vietnamese-inspiring dressing in this tasty noodle salad.
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This Vietnamese grilled tuna with nuoc cham cucumber salad recipe is flavored with a spicy Asian dressing.
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Potato pancakes with garlic, carrot, onion, dill, and parsley pan fried until golden brown.
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An easy stuffed red bell peppers recipe with ground chicken and feta.
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Ready in less than ten minutes, this dressing is made of a blend of mayonnaise, ginger, soy sauce, and carrot.
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This recipe is by Craig Claiborne With Pierre Franey and takes About 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This ingenious, briny sauce couldn't be simpler: Chef René Redzepi purees raw oysters with a little of their liquor, plus rice vinegar and oil. He adds diced blanched vegetables for texture.
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Traditional Irish comfort food in the form of sausage, potatoes, and vegetables baked in a creamy sauce made with Guinness® stout.
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This consommé célestine recipe uses a classic French method to create clear chicken stock that is garnished with herbed crêpe ribbons.
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This is the only way my teenager will eat zucchini. His friends love them too! Tip: Use a food processor to shred the zucchini and carrot.
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Get Kale Slaw Recipe from Food Network