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cooking.nytimes.com
During gimjang, the annual Korean kimchi-making gathering, it's customary to set aside a portion of the seasoned cabbage to eat fresh with steamed pork belly, after everything else has been put up for the year This recipe from Julya Shin and Steve Joo of Oakland's Nokni restaurant yields a savory, pungent kimchi that's delightful to eat immediately and only gets better with age Make the trip to an Asian grocery to find all of the traditional ingredients -- it's worth it.
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Chicken tenders get a flavor boost from fresh lemon and thyme. They are great as a main course or served on top of a big salad.
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Roasted red skinned potatoes and red bell peppers are tossed in a simple and flavorful homemade roasted garlic, olive oil and balsamic dressing.
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Crunchy vegetables and chicken are treated to a quick garlic-ginger saute, then tossed with a lightly sweetened soy sauce.
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Chef John's technique for baking garlicky breaded chicken achieves the crispy crust and tender insides of pan-fried cutlets minus the mess!
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Get Spiced Mustard Hash Browns Recipe from Food Network
cooking.nytimes.com
Homemade marinara is almost as fast and tastes immeasurably better than even the best supermarket sauce — and it's made with basic pantry ingredients All the tricks to a bright red, lively-tasting sauce, made just as it is in the south of Italy (no butter, no onions) are in this recipe Use a skillet instead of the usual saucepan: the water evaporates quickly, so the tomatoes are just cooked through as the sauce becomes thick
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An easy vegan recipe for mashed potatoes with kale, served with Spanish Romesco sauce.
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Get Mixed Greens with Garlic, Cumin and Paprika Recipe from Food Network
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Chicken is quickly stir-fried with carrot and onion before mixing into fried rice for a quick and tasty meal.
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ever since my bout with a chest cold earlier this week i have been majorly craving garlic, and there's a good reason why. garlic is a natural antibiotic. after...