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If you are making a Swiss chard dish and don’t know what to do with the stems, save them for this luscious and ingenious Middle Eastern appetizer Serve it with warm Arabic bread.
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A quick, spicy marinade prepares shrimp for the grill in this Chinese-style treatment.
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Flour tortillas make a great impromptu wrapper for moo shu pork when you can't get to an Asian grocery.
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A boneless leg of lamb is butterflied, rolled up around a spinach and goat cheese stuffing, and roasted to savory perfection to make a magnificent main dish that's fit for a formal dinner or that special holiday meal.
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This chicken ramen soup is spiced with turmeric, chile paste and ginger, and flavored with soy sauce.
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This is a easy way to make Korean BBQ. You can also substitute chicken breast or sliced rib-eye for the short ribs. If you use chicken or rib-eye, you must add thinly sliced green onion tops.
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cooking.nytimes.com
Sushi-grade salmon or ahi tuna will work nicely for this easy, delicate dish, and you don’t even have to be a whiz with a knife to make it.
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Marinated tofu, blanched snow peas, carrots, cabbage, and peanuts are tossed together in this delicious Asian-style salad.