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cooking.nytimes.com
Those artisanal pickles from the farmers’ market sure are expensive, so don’t throw out the juice in which they’re pickled You can serve the stuff as a shot to accompany a glass of whiskey and a cold beer, as the New York chef Zakary Pelaccio has done, or you can whisk it into the dressing used for coleslaw, as is done here Don’t have any
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Sweet-hot relish and chipotle pepper powder add a nice kick to this spicy egg salad, which is perfect for sandwiches at summer picnics.
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Spice up your typical wonton soup with this hot and sour version brimming with tender spicy pork wontons, bok choy, carrots, and mushrooms.
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This simple Asian-style chutney from chef Ming Tsai goes perfectly in his Cranberry-Crab Rangoons.
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Wasabi and jalapeno are blended into a creamy sauce. Use it for dipping raw vegetables, fried calamari, fish cakes, or anything you like!
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Drumettes baked in a sweet and sour mixture of soy sauce, vinegar, water and sugar. Short but sweet...and sour!
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Sour cream brings the tangy to this quick and easy chocolate frosting recipe.
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Make this whiskey sour recipe with rye or bourbon, lemon, and simple syrup, garnished with an orange or lemon peel or maraschino cherry. Our guide includes easy...
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These succulent ribs, cooked by the Chinese red-cooking method, can be served for a small bite or main dish.
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Serrano chile sauce provides some kick to this tuna salad.
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This is a wonderful creamy tartar sauce. Reduced fat mayonnaise can be substituted for the fat free mayonnaise.
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Eating cheeseburgers just got WAY more fun.