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This recipe is adapted from Samui Institute of Culinary Arts in Thailand, Koh Samui island
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This dessert, loosely based on a Sephardic orange cake, uses whole clementines, peels and all, for a flavor rich in citrus The cooking time may seem long, but much of it doesn’t require much attention from the baker And the first step, reducing the fruit, may be done ahead of time.
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Mahi mahi fillets are encrusted with black and white sesame seeds, and pan seared. The sauce is rich and creamy, and flavored with soy, ginger, shallots, and shiso (a Japanese herb related to basil and mint).
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This lasagna tastes very rich, even though it really isn’t It combines an olive oil béchamel with a simple mushroom ragout and Parmesan cheese I prefer no-boil lasagna noodles because they’re lighter than regular lasagna noodles
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A good white cake recipe, made with butter, cake flour, egg whites, and vanilla.
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This salmon glaze combines prepared BBQ sauce with grainy mustard, white wine, soy sauce, and maple syrup for a nicely balanced flavor.
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Kabocha squash with its striped, jade green rind is seeded and steamed before blending with tofu, sugar, cinnamon, vanilla, and soy milk in this vegan version of pumpkin pie.
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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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