Turn instant ramen into something fun and refreshing.

This vegan crispy dumpling salad combines pan-fried dumplings with fresh vegetables and a tangy, savoury dressing. It is a ...

Chop off both ends of the cucumber. Holding the cucumber down on the cutting board, use long strokes from end to end with the ...

This robustly seasoned, almost meaty tomato salad was inspired by Mexican salsa macha, a savory-spicy condiment made with dried chilies, garlic, nuts and seeds that are fried in oil, then pureed.

1 small clove garlic, minced 2 1/2 teaspoons toasted sesame oil 1 1/2 tablespoons vegetable oil 3 tablespoons rice vinegar 2 tablespoons low-sodium soy sauce 10 cups packed chopped kale leaves ...

Olive oil, red wine vinegar, garlic, lemon. juice, oregano, plus a few other common ingredients go into a jar that you shake to mix. Use it on any green salad or our quinoa Greek salad.

To the same saucepan over medium, add the sesame seeds. Cook, stirring, until lightly golden, about 2 minutes. Remove from the heat, then stir in the chipotle and adobo sauce, vinegar and ¼ ...

Add the squid and let stand for 10 minutes. Meanwhile, in a medium-sized bowl, whisk together remaining sesame oil and lime juice, rice wine vinegar, soy sauce, honey, mayonnaise and garlic.

1 (8- oz.) can sliced water chestnuts drained and cut into julienne strips 1/3 cup oil 1/3 cup rice vinegar 2 tbsp sugar 2 tbsp. soy sauce 1 tbsp. sesame oil 1/2 tsp. garlic powder 1/4 tsp. pepper ...

Dust the vegetables with salt, pepper and garlic powder. Roast in the oven, stirring every five minutes, for a total of 20 minutes or until tender with a bit of brown on edges of sweet potatoes.

Ingredients For the salad 1 1/4 pounds skinless, boneless chicken breast halves 1 teaspoon olive oil 1/8 teaspoon salt 11/2 cups thinly sliced green cabbage 1 medium red bell pepper, seeded and ...