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cooking.nytimes.com
Fragrant, intense and full of fiery chile, this lamb stir-fry isn’t for the timid eater For the most authentic flavor, it’s worth your while to seek out Sichuan peppercorns, which have a woodsy, tongue-numbing, camphor quality (They are available at specialty spice markets, in Chinatown, or online.) You can substitute regular black peppercorns, but you won’t get the same punch
cooking.nytimes.com
This recipe is by Trish Hall and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Poppy seeds add a twist to this fast, easy chicken stir fry.
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Get Mexican Layered Bean Casserole Recipe from Food Network
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The sharp bite of citrus and savory, salty taste of soy combine with spices here to create a delectable sauce for tuna steaks, or for any other meaty fish.
cooking.nytimes.com
Set these juicy turkey meatballs out on a platter, drizzle with a ginger-spiked sauce of soy, mirin and dark brown sugar and serve with toothpicks alongside wine or cocktails They'll go quickly.
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An easy broiled salmon recipe with a sauce of fresh ginger, orange, soy sauce, garlic, and brown sugar.
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Soy sauce, balsamic vinaigrette, onion, and garlic combine for a tasty marinade, ideal for flank steak before going on the grill.
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Get Chia Crusted Salmon with Soy Bok Choy Recipe from Food Network
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This unique, delish dish, made with Morningstar Farms® Veggie Sausage Patties, is almost too beautiful to eat. Almost.
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A marinade of soy, oyster sauce, sherry, salt and pepper infuse these wings with enough flavor to fly - or fry!
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A healthy vegetarian black bean breakfast burrito recipe, with roasted poblano chiles, queso fresco, scrambled egg, and tangy tomatillo salsa.