New York Times |
Vegetarian Bowls Spiked With Vibrant Asian Flavors
New York Times His dumpling-bowl chapter offers more than a dozen recipes for vegetarian dumplings and open-faced shumai, followed by an array of vehicles for them: won-ton or miso soup, stir-fried rice, grain bowls, green salads dressed with honey soy vinaigrette. and more » |
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