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This recipe is more of a Chinese-American invention than an authentic Mongolian classic. Nonetheless, it's a fantastic example of America's love of Chinese food.
cooking.nytimes.com
This dish is downright addictive Thinly-sliced strips of beef are marinated in a salty-sweet-spicy marinade then quickly seared on the grill Then they're rolled up into ssam (Korean-style wraps) by folding a piece of steak or two, some rice, vegetables and herbs inside a crisp, cold lettuce leaf
www.allrecipes.com
Pork is tossed with leftover cooked rice, spring onions, garden peas, and curry paste in this delicious version of Chinese fried rice.
www.chowhound.com
Roasted cipollini onions in a sweet-and-sour sauce laced with plump raisins and crisp bacon bits.
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The dates provide just the right sweetness to balance the vinegar and curry.
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Get Roasted Beets Recipe from Food Network
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Get Slow-Cooker Acorn Squash Recipe from Food Network
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Get Turkey Meatballs Recipe from Food Network
cooking.nytimes.com
This Italian-American comfort food recipe came to The Times in 1993 in one of Pierre Franey's beloved “60-Minute Gourmet” columns His version of the classic casserole calls for slices of pork loin, a “lean, moist and versatile” option, Mr Franey said, which are pounded thin then breaded and pan-fried until golden
www.delish.com
These quick, easy Chinese noodles are deliciously savory and chewy, with a bit of heat. Fresh linguine is a great substitute for Chinese noodles.
www.delish.com
Transform leftover rice into better-than-takeout stir fry.