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This is my simple, everyday take on a dish developed at Momofuku Ssam Bar in Manhattan many years ago by the chefs David Chang and Tien Ho and their band of collaborators It is almost literally a mashup: a meal that is kind of Korean, kind of Chinese, kind of Italian If you don’t like spicy food, use miso instead of the gochujang and don’t use Sichuan peppercorns, which add a numbing, tingly pop to the fire
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Not all asparagus dishes are delicate and subtle Try this stir-fry to see how well the sweetness of asparagus and spicy bold flavors go together.
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It is the spices that make this dish. I started with the traditional recipe which uses lots of spiced butter and kept simplifying the dish. My wat recipe is every...
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Eggnog and ice cream punch come together in this deliciously creamy dessert drink!
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The slightly spicy ginger flavor makes this a great winter warming cocktail, while the lime makes the Moscow Mule just as sublime in summertime.
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Larry Rice’s Louisville bar, the Silver Dollar, is all about whiskey So its version of the Moscow Mule is bourbon based Nothing complicated here, just good Kentucky whiskey subbed for the usual vodka
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Cinnamon, ginger, and honey make a syrup with fresh pears in this French toast casserole.
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Get Savory Tomato Shabu Shabu with Seafood Dippers Recipe from Food Network
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Get Savory Tomato Shabu Shabu with Seafood Dippers Recipe from Food Network
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Is it time to warm up? Snow everywhere, bitter winds, wet feet. Don’t go out! Make this awesome Shrimp Malai & stay in. This dish was made for weather...
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A light airy, alternative to the traditional pumpkin pie. Water can be substituted for milk if you would like a non-dairy mousse. Originally submitted to ThanksgivingRecipe.com.