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An authentic rendition of a sublime Asian dish. Chicken first steeps in soy, lemon, ginger and rice wine marinade, then is stir-fried with mushrooms and green pepper in sesame oil. Toasted sesame seeds add the final touch.
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This quickly made, exceedingly delicious recipe is a springtime celebration of peas: snow peas, sugar-snap peas and garden peas, all freshly shucked (Of course, you can use only one kind, if you prefer.) A touch of pancetta adds a salty umami to the peas' sweetness Good ham or thick-sliced bacon also work, and, for a vegetarian version, you can use roughly chopped green olives
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This quick and easy one-pan pork tenderloin and roasted butternut squash will have your weeknight dinner done in no time and hassle free!
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Serve this cold no-cook soup made from honeydew melon, cucumber, and avocado as a starter or part of a light meal when it's just too hot to cook.
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Roasted eggplant slices take the place of noodles in this lower-carb version of eggplant lasagna.
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Buttery-tasting Yukon Gold potatoes make this creamy, cheesy dish extra-flavorful.
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This recipe is by Suzanne Hamlin and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Edible Vegetable Skewers Recipe from Food Network
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Artichoke hearts, with tomato, olives, onion, and basil, is a great new twist on 'salsa'.
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Take your favorite frozen dumplings to the next level by simmering them in this ultra-satisfying wonton soup with snow peas, miso, and tofu.
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Get Turkey Sausage and Peppers Recipe from Food Network