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This zesty combination of raw pomegranate and tender fresh kale makes a surprisingly great salad! The addition of almonds and sunflower seeds gives a tasty crunch.
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This authentic Italian seafood risotto is made with shrimps and scallops, but you can sub in any seafood you like, just make sure the rice and seafood are cooked separately.
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These boozy rice milk ice pops are spiked with cinnamon whiskey and cayenne for a grownup version of a summertime treat.
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Chunks of pork belly are crisped and caramelized in a decadent sweet-and-salty sauce in this recipe for Chef John's caramel pork belly.
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A sweet and sour dressing is the perfect thing for this very Asian cabbage salad. It mates perfectly with the crunchy ramen noodles, almonds and sesame seeds. Makes six servings.
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These quick and easy gluten-free stuffed zucchini blossoms are filled with mozzarella and Parmesan cheese and fried in a rice flour batter.
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Soft and chewy Japanese dessert. A tradition of boy's or girl's day. Great for a snack for picnics or parties. This recipe is easy to make, but do not try cheating and double it. The directions should be followed exactly.
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This recipe is by Alex Witchel and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A quick, versatile Korean chile sauce.
Ingredients: chile, honey, rice vinegar
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This is a nice twist on the classic champagne mignonette. It is fantastic on oysters as an alternative to cocktail sauce. It really enhances the natural flavors...
Ingredients: shallots, sake, rice vinegar
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A light, crispy salad with a combination of sweet, sour and spicy to welcome the warm weather. It has shrimp, cucumbers, bell peppers, shallots, chili peppers...
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