Search Results (4,103 found)
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This grilled chicken, known as dak gui, has a flavor reminiscent of teriyaki chicken but with a more complex slant.
This grilled chicken, known as dak gui, has a flavor reminiscent of teriyaki chicken but with a more complex slant.
Ingredients:
chicken thighs, garlic, scallions, ginger, soy sauce, malt syrup, sugar, sesame oil, black pepper, sesame seeds
www.allrecipes.com
Topped with lemony blueberries, this no-bake Greek yogurt and cream cheese cheesecake gets a little help from gelatin as it sets over a browned butter graham cracker crust.
Topped with lemony blueberries, this no-bake Greek yogurt and cream cheese cheesecake gets a little help from gelatin as it sets over a browned butter graham cracker crust.
Ingredients:
butter, graham crackers, brown sugar, salt, gelatin, water, cream cheese, greek yogurt, sugar, lemon juice, lemon, vanilla, blueberries, poppy seeds
www.allrecipes.com
A spicy sauce of tomatillos and plenty of cilantro makes this simple chicken dish an extra special. Leave the jalapeno seeds and ribs intact if you want a little more heat.
A spicy sauce of tomatillos and plenty of cilantro makes this simple chicken dish an extra special. Leave the jalapeno seeds and ribs intact if you want a little more heat.
Ingredients:
vegetable oil, chicken, oregano, cloves, onion, tomatillos, cilantro, peppers, lime, monterey jack
cooking.nytimes.com
Black rice is inky, as black as squid ink, and glistens against a bed of spinach The pigments provide anthocyanins, flavonoids that are high in antioxidants I was inspired to cook the rice with lentils by a pilaf that I ate recently at the “Healthy Kitchens, Healthy Lives” conference at the Culinary Institute of America in Napa Valley
Black rice is inky, as black as squid ink, and glistens against a bed of spinach The pigments provide anthocyanins, flavonoids that are high in antioxidants I was inspired to cook the rice with lentils by a pilaf that I ate recently at the “Healthy Kitchens, Healthy Lives” conference at the Culinary Institute of America in Napa Valley
Ingredients:
rice, green lentils, water, garlic, olive oil, cumin seeds, coriander seeds, cardamom seeds, parsley, cilantro, dill, green onions, lentils, lemon juice, spinach, garnish
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This roasted beetroot dip is one of the most incredible dips I have ever tasted. This might just be the best kept secret in the beet-loving world. I have shared...
This roasted beetroot dip is one of the most incredible dips I have ever tasted. This might just be the best kept secret in the beet-loving world. I have shared...
Ingredients:
beetroot, olive oil, garlic, serrano chili, cumin seeds, coriander seeds, cilantro, salt, lemon juice
www.allrecipes.com
Potatoes are stir-fried with a variety of spices in this vegetarian curry recipe.
Potatoes are stir-fried with a variety of spices in this vegetarian curry recipe.
Ingredients:
cooking oil, chile peppers, cumin seeds, lentils, mustard seeds, curry, potatoes, red pepper, cumin
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This savory granola recipe contains rye flakes, pumpkin seeds, Parmesan cheese, and mustard seeds.
This savory granola recipe contains rye flakes, pumpkin seeds, Parmesan cheese, and mustard seeds.
Ingredients:
rye, pumpkin seeds, parmesan cheese, brown mustard, salt, black pepper, egg white, vegetable oil, worcestershire sauce
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Legend has it that Ddeokjjim was created by a royal chef as a way for the king to eat beef without burdening his digestion. (Many kings suffered from indigestion...
Legend has it that Ddeokjjim was created by a royal chef as a way for the king to eat beef without burdening his digestion. (Many kings suffered from indigestion...
Ingredients:
beef, water, onion, soy sauce, sesame seeds, sesame oil, garlic, spring onion, pine nuts, sugar
www.allrecipes.com
Simply fill your slow cooker with Korean-style seasonings over beef tenderloin to make tender, flavor-packed bulgogi, or Korean roast beef.
Simply fill your slow cooker with Korean-style seasonings over beef tenderloin to make tender, flavor-packed bulgogi, or Korean roast beef.
Ingredients:
beef tenderloin, water, soy sauce, sugar, green onion, sesame oil, cloves, sesame seeds
cooking.nytimes.com
This steamed kabocha squash is astonishingly delicious straight from the pan or cold the next day.
This steamed kabocha squash is astonishingly delicious straight from the pan or cold the next day.
cooking.nytimes.com
This recipe, from the chef Norman Van Aken, came to The Times in 2001 as part of a story about the raw food movement, in which every element of every dish is raw, organic and vegan -- no meat, fish, eggs or dairy products.
This recipe, from the chef Norman Van Aken, came to The Times in 2001 as part of a story about the raw food movement, in which every element of every dish is raw, organic and vegan -- no meat, fish, eggs or dairy products.
cooking.nytimes.com
In 2007, if you were looking for a sign of the culinary times, you could do no better than the one prominently displayed in San Francisco, in my local Übermarket for the conscientious shopper: “Organic Summer Squash, $3.99 a pound.” Our growing food fetishization created a new produce category: luxury squash I was disturbed but also intrigued: perhaps familiarity had blinded me to squash’s delicate charms — at these prices it clearly deserved more than a typically bland sauté or a quick turn on the grill Given its etymology (the word “squash” comes from a Native American word meaning “eaten raw”), maybe it shouldn’t be cooked at all
In 2007, if you were looking for a sign of the culinary times, you could do no better than the one prominently displayed in San Francisco, in my local Übermarket for the conscientious shopper: “Organic Summer Squash, $3.99 a pound.” Our growing food fetishization created a new produce category: luxury squash I was disturbed but also intrigued: perhaps familiarity had blinded me to squash’s delicate charms — at these prices it clearly deserved more than a typically bland sauté or a quick turn on the grill Given its etymology (the word “squash” comes from a Native American word meaning “eaten raw”), maybe it shouldn’t be cooked at all