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The vegan chef Jenné Claiborne grew up in suburban Atlanta, where she developed a love for the teriyaki chicken stir-fry at Panda Express After she became vegan, she recreated the flavors of her teen-age craving, using dates and soy sauce to produce the flavor of teriyaki sauce If you don’t have chickpeas on hand to add heft to the vegetables, replace them with tempeh, tofu, edamame, jackfruit or mushrooms
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Caraway is common in some German-style breads, and occasionally in warm potato salads. Here it's added it to shredded red cabbage along with mild seasoned rice...
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Transform typical sushi roll ingredients into a gorgeous, layered stack.
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All the best parts of breakfast in a convenient pull-apart loaf!
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Get "Everything" Pigs in a Blanket Recipe from Food Network
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This easy fried rice with fresh pineapple, peas, and red bell pepper comes together quickly and goes well with any protein.
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Thinly sliced cucumbers are tossed in a spicy, sesame seed dressing in this Korean cucumber salad that is refreshing side dish.
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Get Egyptian Spinach Pie with Hazelnut Dukkah Recipe from Food Network
cooking.nytimes.com
This 2004 recipe draws its inspiration from Thailand, where Mark Bittman first sampled it The original was topped with shrimp, but his version uses scallops, “a slightly more unusual and elegant combination,” but don’t feel tied to just scallops: any grilled meat, poultry or fish work just as well here.
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Spinach artichoke dip and hummus come together in this savory dip. Serve it with pita chips or veggies.
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A classic teriyaki salmon recipe, cooked on the grill.