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cooking.nytimes.com
This recipe comes to The Times from the fertile mind of the chef Jean-Georges Vongerichten Like all fried-rice dishes it begins with leftover rice (freshly cooked rice is too moist to fry well) It’s jasmine rice here, but white from Chinese takeout works nearly as well and is more convenient
www.allrecipes.com
Adobo is a simple and hearty Filipino dish. In this version, chicken is marinated in vinegar and soy sauce, then slowly cooked with garlic and spices. Serve over steamed white rice.
www.delish.com
This spice-laden vegetarian chili is topped with a smooth, cooling avocado cream to balance the hot peppers and smoky chipotle.
www.delish.com
A Thai-inspired dish that's a great alternative to takeout.
www.foodnetwork.com
Get Ziti Stufati Recipe from Food Network
cooking.nytimes.com
This fast-assembled salad, perfect for Thanksgiving leftovers, is nothing more than shredded turkey under a satay-like sauce of peanut butter, chile bean and Chinese vinegar, with some shredded lettuce and chopped cucumbers It’s gloriously wolfable and easy as well.
www.chowhound.com
An aioli recipe using green garlic for a fresh and intense kick of garlic flavor.
www.allrecipes.com
Little egg and shrimp patties are simmered in a cactus-based sauce for a warm Mexican-inspired meal. Serve with rice and tortillas, or just enjoy it as a soup.
www.foodnetwork.com
Get Grilled Tomato Soup with Sweet and Sour Shrimp Recipe from Food Network
www.delish.com
Guy Fieri's fiery chili is perfect to share on game day while cheering on your favorite team.