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Here's a stir-fry far better than most take-out Chinese, and you can make it with any lean cut of meat — flank steak, London broil, tenderloin, sirloin or skirt steak — so long as it is cut thin against the grain Most takeout joints use snow peas, but sugar snaps are juicier and more succulent, and just as crunchy (Their downside is that they are slightly more work: they need to be thinly sliced.) As for the sauce, it's simple: thick dark soy sauce (tamari works well), sesame oil, chicken broth and Madeira.
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A vegetarian version of one of the most well-known Chinese soups with mushrooms, bamboo, and tofu.
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Get Pak Bulgogi (Korean BBQ Chicken) Tacos with Spicy Slaw and Sriracha Aioli Recipe from Food Network
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Get Italian Egg Sandwich Recipe from Food Network
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Get Spinach-Orzo Salad with Shrimp Recipe from Food Network
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Chef John's recipe for traditional pork wonton soup, with shiitake mushrooms and bok choy, will warm you up on a cold evening.
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Get Deconstructed Pork Wellington Recipe from Food Network
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Chicken breast simmered in a creamy Parmesan cheese and sun-dried tomato sauce is served over zoodles in this easy weeknight recipe.
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Get Caesar's Palace Salad Recipe from Food Network
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Get Molasses Marinated Flank Steak with Roasted Red Peppers Recipe from Food Network
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A traditional bistro dish of top-quality raw beef chopped and served with onion, capers, parsley, mustard, and egg yolk.