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Get Roasted Eggplant Spread Recipe from Food Network
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A creamy spinach mixture is rolled up in tender eggplant slices and covered with marinara sauce in these cheesy, comforting rollatini.
cooking.nytimes.com
Brining chicken breasts in a soy sauce and fish sauce marinade flecked with lime adds flavor and helps retain moisture while they are on the grill Chicken breasts do particularly well when pounded into an even thickness and cooked quickly over a hot fire, which chars the exterior but keeps them juicy inside But if you or anyone in your clan would prefer dark meat to white, this recipe will also work with boneless, skinless thighs, though you might have to add a minute or so to the cooking time
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Addictively tangy and salty-sweet, these skewers are also delicious when made with chicken breast or pork tenderloin.
cooking.nytimes.com
In this recipe for a Thai-inspired salad, made for a 6- to 8-quart electric pressure cooker, crispy pork, flavored with fish sauce and lime, is paired with sweet and juicy pomelo (or use grapefruit) and heady fried garlic chips If you’d rather make this in a slow cooker, you can; it'll take 5 to 7 hours on high (You can also make it in a stovetop pressure cooker, by trimming a few minutes off the cooking time
cooking.nytimes.com
There are lots of authentic vegetarian Indian dishes, but this hearty curry is more a seat-of-the-pants improvisation, actually based on a French technique The recipe, however, may be used as a template for any number of variations Make it with other winter vegetables, or change the combination to match the seasonal vegetables available throughout the year
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A deluxe version of eggplant Parmesan is layered like a lasagna with panko-breaded eggplant slices, Italian-blend cheese, and Parmesan cheese in prepared pasta sauce.
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A savory dough is sprinkled with green onions and sesame oil, coiled into a round, then rolled out into flatbreads and pan-fried. Serve with hot and sour sauce or your favorite Chinese sauce for dipping.
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Get Ichi-Roll Recipe from Food Network
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This quick and easy recipe is a traditional dish in Okinawa that is made with goya (bitter melon), pork loin, soy sauce, and scrambled eggs.
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Luke Nguyen grew up in Australia and learned to cook at his Vietnamese parents' restaurant. He later opened his own restaurant, The Red Lantern, in Sydney.
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Quickly marinated in an Asian-inspired spice mixture, this pan-roasted pork loin is tender, juicy and delicious.