Search Results (11,175 found)
cooking.nytimes.com
This Central Asian recipe uses medium grain rice, like Kokuho Rose extra fancy sushi rice, and sesame oil instead of long grain rice and vegetable oil, as the dish would be made in Iran You can find Uzbeki cumin seeds and barberries online or in Persian or Russian stores.
cooking.nytimes.com
This irresistible sauce is a variation of Italian salsa verde, which is often served with cold meat This sauce also goes well with grains, vegetables and fish, or it can simply be spooned onto bread.
cooking.nytimes.com
This is based on a number of Greek dishes that are made with barley rusks, rock- hard twice-baked barley bread slices that are sold in bakeries and reconstituted for delicious salads and soups You can make the rusks with any hearty country bread, just by drying out thick slices in a low oven The authentic Greek version of this recipe has a lot more olive oil and garlic
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Get Shrimp and Mango Summer Rolls Recipe from Food Network
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Get Teriyaki Beef Stick and Sticky Rice Recipe from Food Network
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Get Moro (Black Bean and White Rice) Recipe from Food Network
www.allrecipes.com
A big-batch recipe with a lot of old-fashioned potato salad flavor.
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Skewered shrimp is easy to turn during cooking; you can also saute shrimp on their own.
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Succulent chicken cooked in a spicy sweet-sour sauce. It's inspired by a dish made famous by San Francisco's The Slanted Door restaurant.
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Get Grilled Salmon Steak with Hoisin BBQ Sauce Recipe from Food Network
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Get Moo Shu Pork Recipe from Food Network