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cooking.nytimes.com
State Bird Provisions on Fillmore Street in San Francisco is the brainchild of a wife-and-husband team of native Californians, Nicole Krasinski and Stuart Brioza At the restaurant, food is brought out on carts, as it is in dim-sum parlors Although the concept is familiar to everyone at this point, these are laden not with the mostly brown and steamed food common to dim-sum places but with gorgeous, far-out, inventively served creations
www.allrecipes.com
Japanese style-broiled salmon just like the restaurants. Easy recipe I came up with at the request of my family. Serve with sticky white rice and a light salad.
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Spaghetti noodles are tossed with peanut butter, tamari, and Thai chili sauce for this quick, Asian-inspired meal for one.
www.delish.com
For a fun yet elegant dessert, Daniel Boulud tops an easy, creamy ginger-mascarpone mousse with chopped mangoes and pineapple, raspberries, and generous scoops of vanilla ice cream.
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Cooked shrimp marinated in ginger, lime juice, garlic, soy sauce and cilantro.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
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The pumpkins are carved, the pies are all baked, and you have a bunch of pumpkin seeds just waiting to be turned into a sweet, spicy snack. Here's your recipe.
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Sweet and savory teriyaki sauce with sesame seeds and ground mustard powder flavor delicious broiled salmon steaks for a main dish that needs only a few minutes in the oven.
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A spin on the Manhattan, concocted in a 9th Street Sake Bar.
Ingredients: rye whiskey, ginger liqueur
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Serve warm with ice cream, frosted with cream cheese, or all by its lonesome. This cake is always a treat.
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Sun dried tomatoes add a deeper layer of taste that regular ketchup just can't match.
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Get delicious spareribs in 5 hours using a slow cooker and this recipe.