Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted 汉堡/搜索图标
13 results matching "quiche"
  • Recipe

    Quick Cucumber Kimchi

    Considering that traditional cabbage kimchi takes at least 3 days to make, this 1-day version is considered quick. The finished cucumbers are salty, tangy, slightly spicy, and utterly delicious.

  • How-To

    Quick & Delicious: When the Weather’s Warm

    Molly Stevens offers seven simple, tasty dishes that are perfect for summer suppers.

  • Recipe

    Risotto with Scallops, Pancetta & Spinach

  • Recipe

    Chickpea, Calamari & Zucchini Salad

  • Recipe

    Thai Hot-and-Sour Shrimp Soup (Tom Yam Kung)

    This hearty, flavorful soup is traditionally served alongside main dishes, with plenty of jasmine rice, but it can also be served as a first course.

  • Recipe

    Grilled Shrimp

    Nothing quite matches the sweet, intense,and slightly charred taste of shellfish when it's cooked on the grill. Serve these simple grilled shrimp with Bloody Mary Cocktail Sauce, Old Bay Dipping Sauce,…

  • Recipe

    Grilled Mussels, Clams, and Oysters

    Nothing quite matches the sweet, intense,and slightly charred taste of shellfish when it's cooked on the grill. Serve these simple grilled mussels, clams, and oysters with Bloody Mary Cocktail…

  • Recipe

    Classic Dry-Fried Pepper and Salt Shrimp

    There are many versions of this beloved dry stir-fry. The absence of liquid in the stir-fry allows you to experience a concentrated shrimp flavor accented by garlic, ginger, chilies, and…

  • Recipe

    Stir-Fried Chili Scallops with Baby Bok Choy

    This is a simple, elegant stir-fry, perfect for entertaining. Scallops have a delicate flavor that is complemented by strong seasonings; in this recipe chili bean sauce, ginger, and garlic bring…

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial