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This recipe for fried rice with chicken replaces the rice with shredded cauliflower for a grain-free version of the traditional recipe.
cooking.nytimes.com
This recipe comes to The Times from the fertile mind of the chef Jean-Georges Vongerichten Like all fried-rice dishes it begins with leftover rice (freshly cooked rice is too moist to fry well) It’s jasmine rice here, but white from Chinese takeout works nearly as well and is more convenient
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A healthy teriyaki tofu and veggie stir-fry recipe.
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Ramen noodles are served cold with chili sauce, cucumber, and carrot slices as well as ham and egg. This is a common cold noodle salad in Japan, and always great to eat when the weather is hot.
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Chicken bakes in a complex Asian marinade of soy sauce, onion, ginger, garlic and oyster sauce that gets its heat from chili sauce and powder. Be sure to serve with rice so you can savor every last drop.
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The flavorful heat of wasabi wakes up the senses in a Japanese fusion-style deviled egg.
www.delish.com
For this earthy spring side dish, Su-Mei Yu tosses warm roasted mushrooms and whole shallots with a refreshing combination of dill, mint, and parsley.
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This classic jerky gets a double dose of peppery flavor from cracked peppercorns in the marinade and coarsely ground peppercorns on top.
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An easy slow cooker braised lemongrass pork chops recipe.
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Chef John's version of this classic Thai dish, made with freshly chopped chicken thighs and fresh basil, has a rich sauce that cooks down into a caramelized glaze.
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This vegan recipe for banana cake is made without eggs, milk, or butter. One can add raisins or chopped nuts for extra flavor and variation.