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cooking.nytimes.com
Seaweed comes in many forms, and is used extensively in Japanese cuisine Most of us are familiar with the pressed sheets of nori that are wrapped around sushi, and kombu, the dark green algae that is simmered to make classic dashi broth Japanese groceries have a dizzying array of salt-packed specialty varieties, but many supermarkets and health-food stores sell packages of dried seaweed, which may be the most user-friendly
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This traditional Japanese teriyaki sauce recipe just might be the best you've ever had!
www.delish.com
In this dish from the legendary Inn at Little Washington in Virginia, a center-cut portion of tuna is trimmed to resemble a filet mignon.
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Made with fennel bulbs, Arborio rice, and heavy cream, this is a rich and creamy risotto - just like it ought to be!
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Pickling watermelon rind has long been a Southern tradition. In this version, low-acid rice vinegar becomes infused with jalapeño and ginger for a brightly flavored brine with a kick.
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This isn't your ordinary fried bologna sandwich. Fry up authentic Italian mortadella with onions and peppers, layer it in a hoagie roll, and top with cheese, fried potatoes, and fried eggs.
cooking.nytimes.com
This recipe is by Marian Burros and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
Enjoy this Barrier Reef Rice Paper Rolls recipe with ingredients and easy step-by-step directions from Chowhound.
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When Saints' fan Melissa Smith, a.k.a. Mother Hen of ChicksintheHuddle.com, prepares tailgate food for an upcoming game, she tries to incorporate a friendly little dig at the opposing team.
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Try this delicious keto Korean beef with cauliflower rice; it is just so quick and easy to make and will become a family favorite! This makes the perfect weeknight meal.
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Chicken breast, snow peas, and rice are stir-fried with teriyaki sauce and topped with roasted cashews in this quick and easy weeknight dish.