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Miso, the traditional Japanese soybean paste, is one of those convenience foods whose complexity belies its ingredients: it contains only soybeans, salt and grain (usually rice or barley, though others are used too), inoculated with the Aspergillus orzyae bacteria and aged for up to three years The production process is not unlike that for good hard cheese, and miso is frequently compared with Parmesan It is equally complex, and both are known for the strong presence of umami, the Japanese word for the fifth taste (after salt, sour, sweet and bitter), roughly translated as ''deliciousness.'' Here, miso is combined with little more than scallops, then allowed to sit for a while before grilling or broiling
Ingredients: white miso, mirin, onion, scallops, juice
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A lovely pink version of sangria made with fruity moscato wine and raspberries is perfect for sipping while relaxing around the pool.
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Chicken stewed in a spicy tomato sauce is easy to make and delicious for tacos or tostadas.
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Plenty of herbs and fresh garlic boost the bread-crumb base of these meatless stuffed peppers.
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Brisket is marinated in a red wine and vinegar blend then slow roasted in the oven until fork tender. I wanted to find a way to make beef brisket that wasn't a BBQ recipe but wasn't just plain beef either. This is what I came up with and my family LOVED it.
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Infuse your French onion soup with caramelized sweet onions, cover with layers of Gruyere cheese, and bake in premade sourdough bread bowls.
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A piquant marinade makes elegant Cornish game hens a treat to grill.
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Get Waffled Tomato-Grilled Cheese Recipe from Food Network
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Get Crostini with Thyme-Roasted Tomatoes Recipe from Food Network
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Get Watermelon and Halloumi Recipe from Food Network
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Port- and wine-steeped prunes with mascarpone.
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Orange juice and grated orange peel add strong citrus flavor to this homemade salad dressing.