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Call it sushi in salad form. The overall effect is pretty close to that of the Japanese specialty, even though the rice is arborio (short-grain, but not sushi rice), the salmon is smoked (not raw), and the spicy kick comes from horseradish (not wasabi).
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Get Stuffed Tomatoes Recipe from Food Network
cooking.nytimes.com
This is inspired by a recipe in “Seductions of Rice,” by Naomi Duguid and Jeffrey Alford The traditional dressing is made with four times as much fish sauce, which I’ve revised here to keep the sodium levels more manageable I find any amount of fish sauce makes a dish hard to resist
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This recipe is by Celia Barbour and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Spicy Lemongrass Tofu Recipe from Food Network
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Poached chicken breasts, which are at the center of this salad, are a low-fat, high-protein staple with endless possibilities In this recipe, inspiration comes from the Southeast Asian country of Indonesia Mint leaves and cilantro add a fresh bite and mung bean sprouts or sunflower sprouts help to fill out the dish
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Get Thai Noodle-Steak Salad Recipe from Food Network
www.allrecipes.com
This is my go-to recipe when I want Chinese food without having to go out. Very easy and delicious. Substituting chicken for the beef works great too. Serve over rice.
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Pork, green onions, and green chiles are tossed in hot caramelized sugar until golden brown. The sugar melts into a sweet and savory sauce.
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Wendy Leon says these rolls, filled with bell pepper and slivers of avocado, are an effective way to get her grandchildren to eat vegetables.