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cooking.nytimes.com
The beef stew here will be unfamiliar to most cooks, though it has much in common with the classic American dish It is Japanese in origin and loaded with the warmth of soy, ginger, sweetness (best provided by mirin, the sweet Japanese cooking wine, but sugar or honey will do, too), winter squash and the peel and juice of a lemon These simple and delicious counterpoints make a great stew.
The beef stew here will be unfamiliar to most cooks, though it has much in common with the classic American dish It is Japanese in origin and loaded with the warmth of soy, ginger, sweetness (best provided by mirin, the sweet Japanese cooking wine, but sugar or honey will do, too), winter squash and the peel and juice of a lemon These simple and delicious counterpoints make a great stew.
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Get Pepper-Crusted Maple-Glazed Salmon Recipe from Food Network
Get Pepper-Crusted Maple-Glazed Salmon Recipe from Food Network
![Korean seafood pancakes with scallions [Hae Mul Buchu Jeon] Recipe ChloeLim](https://chowhound1.cbsistatic.com/thumbnail/1280/800/chowhound1.cbsistatic.com/s/recipe_placeholder_main_img-710dbe7756144f55f01c42cc4892e6de.jpg)
www.chowhound.com
In korea this dish goes by three names: Buchimgae, Jijimi or Jeon. But they all mean the same thing: Korean Pancake. In korea we usually eat this dish on days...
In korea this dish goes by three names: Buchimgae, Jijimi or Jeon. But they all mean the same thing: Korean Pancake. In korea we usually eat this dish on days...
cooking.nytimes.com
Gelatin filtration is a way to make sparklingly clear liquids that are intensely flavored with ⦠well, whatever you like: meats, fruits, vegetables, cheeses, breads, any and all combinations of ingredients This is just flavor in fluid form, which you can use in the same way you might use a soup or sauce.Â
Gelatin filtration is a way to make sparklingly clear liquids that are intensely flavored with ⦠well, whatever you like: meats, fruits, vegetables, cheeses, breads, any and all combinations of ingredients This is just flavor in fluid form, which you can use in the same way you might use a soup or sauce.Â
www.chowhound.com
The classic sweet-tangy combination of mustard and honey tops grilled chicken.
The classic sweet-tangy combination of mustard and honey tops grilled chicken.
www.chowhound.com
My Shanghainese Mama always makes this dish for me. So I've been eating pork belly way before this trend started. Her soy/beer braised pork belly always reminds...
My Shanghainese Mama always makes this dish for me. So I've been eating pork belly way before this trend started. Her soy/beer braised pork belly always reminds...
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Get Chicken Satay Recipe from Food Network
Get Chicken Satay Recipe from Food Network
www.allrecipes.com
Tender shredded Buffalo chicken from the slow cooker and crunchy celery-carrot slaw with ranch make enough wraps to serve a crowd or perfect for leftovers the next day.
Tender shredded Buffalo chicken from the slow cooker and crunchy celery-carrot slaw with ranch make enough wraps to serve a crowd or perfect for leftovers the next day.
Ingredients:
chicken breasts, sauce, hot pepper sauce, brown sugar, greek yogurt, celery, carrots, flour tortillas, bibb lettuce, blue cheese
www.foodnetwork.com
Get 15-Minute Indian Curry with Chicken and Peas Recipe from Food Network
Get 15-Minute Indian Curry with Chicken and Peas Recipe from Food Network
Ingredients:
yellow onion, canola oil, cloves, tomato paste, curry powder, garam masala, chicken stock, chicken tenders, peas, greek yogurt, naan bread
cooking.nytimes.com
These latkes are golden, crunchy, salty-sweet and very satisfying, with applesauce and without The secret here is squeezing the liquid out of the grated apple and potato mixture before frying; otherwise the latkes end up on the soft side rather than truly crisp This is because apples are juicier than potatoes, so a firm squeeze in a clean dish towel brings down the moisture content considerably.
These latkes are golden, crunchy, salty-sweet and very satisfying, with applesauce and without The secret here is squeezing the liquid out of the grated apple and potato mixture before frying; otherwise the latkes end up on the soft side rather than truly crisp This is because apples are juicier than potatoes, so a firm squeeze in a clean dish towel brings down the moisture content considerably.
Ingredients:
greek yogurt, cinnamon, maple syrup, apples, russet potato, yellow onion, flour, eggs, salt, baking powder, black pepper
www.delish.com
Recipe By: Grace Parisi
Recipe By: Grace Parisi
Ingredients:
cocktails, alcohol, soups, chocolate, strawberries, blueberries, raspberries, greek, maple syrup