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Chef John's spicy, smoky brine transforms eggplant slices to crisp and tasty "bacon." Use in BLTs or serve with your breakfast eggs.
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This recipe provides a meat-free version of Asian-style lettuce wraps using rice to fill romaine lettuce leaves.
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Get Bacon-Wrapped Water Chestnuts Recipe from Food Network
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The textures in this delicious recipe for pajeon, traditional Korean scallion-based pancakes, are manifold: meaty from the squid, crunchy yielding to soft from the fried bits of batter, juicy from the scallion It came to The Times from Hooni Kim, the chef at Hanjan in Manhattan One of the secrets to this pancake is waiting for the oil to heat up before mixing the batter
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Skewered chicken tenders are brushed with a tropical mixture of pineapple juice, brown sugar, and soy sauce, and grilled.
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Chicken drumettes in a homemade teriyaki sauce are a great party food to serve alongside steamed white rice.
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This delicious take on P.F. Chang's® famous chicken lettuce wraps will have you making a meal of an appetizer!
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Brussels sprouts, carrots, and garbanzo beans simmered with soy milk, tamari, and garlic, are tossed with basmati rice and spooned into baked butternut squash. A delicious vegetarian and vegan main dish.
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Get Scallion Pancakes Recipe from Food Network
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Bok choy and shiitake mushrooms complement each other in this Asian-inspired stir-fry. Serve alongside your favorite protein.
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An easy vegan recipe for light, fluffy buttercream frosting.
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After a wild night marinating in a slightly sweet soy sauce and lemon-lime mixture, sirloin steak chunks are skewered with veggies and grilled. You'll want to make these again and again!