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cooking.nytimes.com
Seaweed comes in many forms, and is used extensively in Japanese cuisine Most of us are familiar with the pressed sheets of nori that are wrapped around sushi, and kombu, the dark green algae that is simmered to make classic dashi broth Japanese groceries have a dizzying array of salt-packed specialty varieties, but many supermarkets and health-food stores sell packages of dried seaweed, which may be the most user-friendly
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Cashews, coconut milk, and silken tofu are the secret ingredients in this rich vegan dessert.
www.chowhound.com
Like a burrito in a bowl, this dish is great for vegetarians who are hungry for Mexican or for those who are trying to lose weight and are looking for a filling...
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This recipe is one I adapted from something I found in our local newspaper over 17 years ago. It is a fantastic go-to dish that everybody loves and my kids devour...
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Enjoy this Barrier Reef Rice Paper Rolls recipe with ingredients and easy step-by-step directions from Chowhound.
cooking.nytimes.com
This recipe is by Marian Burros and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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When Saints' fan Melissa Smith, a.k.a. Mother Hen of ChicksintheHuddle.com, prepares tailgate food for an upcoming game, she tries to incorporate a friendly little dig at the opposing team.
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Spiced venison and wild rice make up the stuffing for these baked acorn squash. This makes an unusually good one-dish main course.
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Try this delicious keto Korean beef with cauliflower rice; it is just so quick and easy to make and will become a family favorite! This makes the perfect weeknight meal.
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Chicken breast, snow peas, and rice are stir-fried with teriyaki sauce and topped with roasted cashews in this quick and easy weeknight dish.
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Get Sunny's Pork Kebabs and Baked Pineapple Rice Recipe from Food Network
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Made with fennel bulbs, Arborio rice, and heavy cream, this is a rich and creamy risotto - just like it ought to be!