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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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Get Mapo Tofu Recipe from Food Network
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Chef Donald Link’s version of the “king of Cajun food,” made with pork liver, rice, and fresh ground pork shoulder.
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Get Mushroom Pilaf Recipe from Food Network
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This is like a South Asian version of huevos rancheros The sauce yields more than what you’ll need for one serving Refrigerate or freeze what you don’t use.
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Butterscotch chip cookies with crispy rice cereal!
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Skirt steak is perfect for grilling, and is versatile enough for salads, sandwiches, kebabs, or just a stand-alone grilled steak. Taking just 15 minutes to marinate the skirt steak before grilling adds a lively and delicious union of sweet, tangy, and spicy.
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A recipe for a party mix made in the slow cooker—the only requirement is to keep stirring every 30 minutes.