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cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Toffee is baked onto crisp matzoh crackers and topped with chocolate for a Passover crunchy candy treat that everyone will love.
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These beautiful avocado-topped sushi rolls filled with a spicy tuna mixture are a great homemade alternative to going out for sushi.
cooking.nytimes.com
This lighter take on ramen, with snap peas and shaved asparagus, comes from the vegetarian cookbook author Lukas Volger The flavors are perked up with pounded or grated ginger and lemon zest You can skip the frizzled scallion garnish, but it does add nice texture to the finished bowl.
cooking.nytimes.com
This miso-enriched brothy soup is pleasing on many levels You get complex flavor with minimal effort, especially if you make the dashi in advance All the little garnishes are optional.
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I came up with this recipe for a Cooties bento as part of my homework in the Bento Summer School. This is special because bentos and charabens (Character bentos...
Ingredients: egg, lettuce, green olives, seaweed
cooking.nytimes.com
This simple udon dish is a perfect to-go lunch or easy dinner Catherine Eng, a website designer in Los Angeles, makes this for her son "I've got it down to a science, so it only takes me 10 or 15 minutes," she said
Ingredients: udon noodles, egg, bonito, carrot, garnish
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Get Halibut Crudo Recipe from Food Network
Ingredients: dashi, shiso, mango, halibut, ponzu sauce
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Bill Telepans fresh free-form ravioli are filled with broccoli and cheese, then boiled and baked until crisp at the edges.
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A classic spinach filo pie recipe.
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Get Conch Tempura Roll with Dirty Fried Rice and Goat Pepper Aioli Recipe from Food Network