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A shower of lemon zest and black mustard seeds on a fast sauté of hashed brussels sprouts makes a traditional side dish with unexpected, bright flavors Slice the sprouts a day or so before (a food processor makes it easy) and refrigerate until it's time to prepare them.
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This is a very basic recipe for homemade beef bone broth. The broth can easily be frozen for later use but should be consumed within 6 months.
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This grilled corn recipe brushed with soy sauce and mirin is a Japanese take on a summer favorite.
Ingredients: soy sauce, mirin, corn husks
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This traditional-style meat sauce simmers on the stove until thick and flavorful. Ladle it over pasta, or use in a million different recipes.
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Bell peppers are stuffed with a simple mixture of beef, rice, and onion, then baked until tender. Leftover filling can be used to make a quick pasta sauce, or served with hamburger buns as a sloppy joe alternative.
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A delicious mixture of popcorn, candies, and corn chips, all coated with white chocolate, looks like something you'd find on the floor of the movie theater. Good, though.
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This is a vegetarian recipe for Pad Thai: tangy-spicy flavors of tamarind and sriracha tossed with rice noodles and tofu, topped with peanuts.
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Fresh cranberries provide tart contrast to the soy sauce and dark beer in this saucy steak recipe.
cooking.nytimes.com
Ganso, a Japanese restaurant in downtown Brooklyn, is justly known for its steaming bowls of fragrant ramen But the fiery, crunchy chicken wings there are the stuff of dreams This recipe, from the chef Rio Irie, hits all the right notes: spicy from chile paste and fresh ginger, salty from soy sauce, funky from fish sauce, sweet from mirin.
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If you have fresh raspberries, this quick and easy French clafoutis can be made with ingredients you likely have in your pantry and fridge.
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This 30-Minute Potato Breakfast Bowls recipe is courtesy of Lori Rice, a part of the U.S. Potato Board's Potato Lovers Club Program.
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