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This recipe makes twice as much dressing as you will need for the coleslaw. Keep the extra on hand for tossing with rice noodle salads, serving as a dip for crudités or spooning over broiled or sautéed fish. Recipe By: Grace Parisi Servi
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Perhaps Provence’s answer to minestrone, this seasonal vegetable soup — enriched with a simplified basil pesto (no pine nuts) — was inspired by the white beans, canned tomatoes and soup pasta languishing in my pantry, as well as the basil in my garden and the early summer vegetables at the local farmers’ market The ingredient list is long, but the labor involved in making this soup is minimal It tastes best if you make it through step 2 a day ahead.
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Get Chairman Mao's Cherry Cola Skirt Steak Recipe from Food Network
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Rice vinegar, peanut butter, and ginger give an Asian-inspired flavor to a colorful slaw made with red cabbage, apples, and a bit of white onion.
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These addictively crunchy Sweet Potato and Chinese Sausage Fritters are creamy inside and studded with sweet lap cheong and scallions, with a little kick from...
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Melissa Rubel uses a store-bought rotisserie bird in her reinvented chicken salad. She spikes the mayonnaise with chile sauce and toasted sesame oil and adds water chestnuts for crunch.
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This udon noodle dish works with pretty much any vegetable in your fridge. Bonus: Udon noodles cook in five minutes flat.
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Get Lobster of the Links Napa Cabbage Wraps Recipe from Food Network
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Get Napa Cabbage Wrapped Monkfish with Ponzu Sauce Recipe from Food Network
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The extra step to “velvet” the chicken is worth it for such tender, succulent chicken I always look for sustainably raised chicken