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The trio of mint, basil and cilantro, along with tangy-sweet seasoned rice vinegar, gives this refreshing salad its Thai orientation. Instead of white rice, use...
cooking.nytimes.com
Tofu is not solely the stuff of stir-fries For example, I can almost guarantee you will be impressed by this dessert, a pudding that takes about as much time to make as hot chocolate But there are a few qualifiers
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This guacamole is the definitive recipe, adapted from Josefina Howard, the chef at the original Rosa Mexicano restaurant in Manhattan It is dead simple and easily scaled to serve a crowd, which is good, because you'll need a lot of it — even if you're the only one partaking.
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Okra is filled with mango powder, cumin, ginger, and turmeric and deep-fried in this Indian-inspired stuffed okra recipe; serve with fish, poultry, or meat.
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Ground turkey is seasoned with chili powder, cumin, paprika, and cayenne in this easy recipe for a meat topping for tacos or baked potatoes.
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This Thai red curry recipe has kabocha squash, garlic, ginger, and green bell peppers simmered in a coconut-curry sauce.
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This is a very easy recipe for chicken breasts with Thai basil, fresh ginger, chiles, and seasoning. Serve with Jasmine rice.
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Shrimp and pork - layered with rice noodles, bean sprouts, and herbs - all rolled together in a fresh rice wrapper and served with a hoisin-peanut sauce for dipping. Great for an appetizer or lunch!
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This hot and sour soup is packed with shrimp, and flavored with roasted Thai chiles and chile paste.
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This quick and easy recipe has littleneck clams stir-fried in a mixture of Chinese bean sauce, soy sauce, clam juice, garlic, and ginger.
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This recipe is by Elaine Louie and takes One hour. Tell us what you think of it at The New York Times - Dining - Food.
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Chunks of firm tofu are marinated with vegetables in a sauce made with sriracha, soy sauce, sesame oil, onion, and jalapeno.