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Get Cool Cucumber Soup Recipe from Food Network
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Get Broccoli Rabe and Cheddar-Beer Soup Recipe from Food Network
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Get Acorn Squash Soup in a Squash Bowl Recipe from Food Network
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Get Linguine alla Chitarra with Clams, Guanciale and Pea Tendrils Recipe from Food Network
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Get Hash Brown Casserole Recipe from Food Network
cooking.nytimes.com
This is my simple, everyday take on a dish developed at Momofuku Ssam Bar in Manhattan many years ago by the chefs David Chang and Tien Ho and their band of collaborators It is almost literally a mashup: a meal that is kind of Korean, kind of Chinese, kind of Italian If you don’t like spicy food, use miso instead of the gochujang and don’t use Sichuan peppercorns, which add a numbing, tingly pop to the fire
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There’s no cream in this wonderfully summery pasta dish, just a luscious sauce made from puréed fresh corn and sweet sautéed scallions, along with Parmesan for depth and red chile flakes for a contrasting bite Be sure to add the lemon juice and fresh herbs at the end; the rich pasta really benefits from their bright, fresh flavors And while this is best made at the height of corn season, it’s still quite good even with out-of-season supermarket ears, or with frozen corn.
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Chopped kale and thinly sliced Brussels sprouts are tossed with sweet-spicy hazelnuts, cooked quinoa, and pomegranate seeds in a lemon-maple vinaigrette.
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Get Coffee-Rubbed Short Rib with Caramelized Shallot-Blue Cheese Fondue and Crostini Recipe from Food Network
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Get White Bean Puree on Endive Recipe from Food Network