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cooking.nytimes.com
The ingredient list is short and the cooking method quick and unfussy — so much so that this kimchi omelet doesn’t seem like a restaurant recipe at all But then you bite in There is a delicate balance of flavors — sweet, salty, spicy — and textures — soft, crunchy, sticky — that only a skilled chef could so precisely devise
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Get Pork Shoulder Lettuce Wraps with Kimchi Recipe from Food Network
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Get Kimchi Fried Rice with Fried Egg Recipe from Food Network
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The best way to prepare delicious grape leaves, or yeb'r't in Arabic, as handed down by my grandmother from Aleppo, Syria as brought to the US in 1912.
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A champagne spritz, lighter version of the classic tropical cocktail, the Mai Tai.
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Get Acai Berry Pisco Sour Recipe from Food Network
Ingredients: lemon, sugar, pisco, blueberry juice
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A port toddy is one of winter’s unsung delights Replacing whiskey with port in a toddy leads to something surprising and special Somehow, it feels more curative than one with harder spirits: it’s like the alcohol-fortified equivalent of a bowl of homemade chicken soup
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A spicy bright-orange hot sauce recipe made with habanero peppers, garlic, carrots, orange juice, and lime juice.
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This bubbly, sweet-tart cocktail combines sparkling wine, dessert wine, and deep-red pomegranate juice.
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This is a simple recipe for a strawberry daiquiri blended with ice.
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Citrusy, with gin and Southern Comfort.
cooking.nytimes.com
Fig jam is a perfect way to preserve a surfeit of this seductive fruit The added touch here, beyond the fruit, sugar and lemon juice, is the small amount of balsamic vinegar, which intensifies the sometimes elusive flavor of the figs This jam is wonderful stirred into plain yogurt.