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This recipe is by Julia Moskin and takes About 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: peanut oil, shallots
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This fried rice recipe with kimchi and shrimp is quick and easy to make and tastes delicious.
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John Shields of Town House in the small town of Chilhowie, Virginia, composed this dish from ingredients he picked up at his local supermarket.
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Very popular in Korea as "Street Food" or as a drinking snack.
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An easy recipe for crunchy cornmeal-coated catfish that's shallow-fried and served with a tartar sauce–like rémoulade for dipping.
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Rich and creamy with a butterscotch-like flavor, this banana coconut pudding is sweetened with coconut sugar and can be used as a pie filling as well.
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Get Vanilla Ice Cream Recipe from Food Network
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Kulich is a sweet yeast bread, similar to panettone, that is studded with candied fruit, rum-soaked raisins, and chopped almonds.
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Asian fried chicken from Chef Susan Feniger, served with a spicy yuzu mayonnaise.
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Sticky rice is slowly cooked on the stove with sausage, similar to the way risotto is cooked, in this flavorful Chinese stir-fried dish.
cooking.nytimes.com
Laced with nuggets of pancetta and crisp-edged fried eggs, there’s a lot going on in this hearty salad, and you need a green that can stand up to it all With its thick, ruffled leaves and almost mineral flavor, mature spinach (as opposed to those ubiquitous baby leaves) does the job well If you can’t find it, you can substitute baby spinach, though it will wilt when it makes contact with the hot eggs
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Get General Gilbert's California Fried Chicken with Pan Gravy Recipe from Food Network