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Crisp Nori Chips With Toasted Sesame Oil

This recipe is by Mark Bittman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.

Shaking Beef

This recipe is by Mark Bittman. Tell us what you think of it at The New York Times - Dining - Food.

A lovely light salad to make anytime of the year, is a plump and juicy Poached Seafood Salad made with large shrimp, scallops, s...

Chicken Chop Suey

NYT Cooking: Chop suey may sound like something your grandmother ate in the but this version from China Café in L.A.'s Grand Central Market — a chicken stir-fry enlivened with plenty of bright bok choy — is honest, simple and plainly delicious.

Crab Cakes with Mango Pepper Relish

Chinese Potato Pancake

Chinese potato pancake/2 middle size potato, shredded 1/2 cup of starch (I use sweet potato starch) 1/2 teaspoon salt or as needed 1 pinch of ground black pepper powder 1 teaspoon Chinese five spice powder Around 1/2 tablespoon vegetable oil dips 1 tablespoonHunan Chopped chili sauce 1 teaspoon light soy sauce 1 tablespoon boiled water or stock 1/2 teaspoon sesame oil

Lentil Salad with Rice, Apples and Chicken Sausage

Rice, Lentil and Apple Salad with Chicken Sausage {GF, Low Fat + High Protein} - Food Faith Fitness

Gluten Free Vegetarian Spring Rolls With Thai-Style Peanut Sauce

Foodista | Recipes, Cooking Tips, and Food News | Gluten Free Vegetarian Spring Rolls With Thai-Style Peanut Sauce