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Miso, the traditional Japanese soybean paste, is one of those convenience foods whose complexity belies its ingredients: it contains only soybeans, salt and grain (usually rice or barley, though others are used too), inoculated with the Aspergillus orzyae bacteria and aged for up to three years The production process is not unlike that for good hard cheese, and miso is frequently compared with Parmesan It is equally complex, and both are known for the strong presence of umami, the Japanese word for the fifth taste (after salt, sour, sweet and bitter), roughly translated as ''deliciousness.'' Here, miso is combined with little more than scallops, then allowed to sit for a while before grilling or broiling
Ingredients: white miso, mirin, onion, scallops, juice
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This recipe is so simple, and it adds a little zest to your Cornish Hens.
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Get Caribbean Stuffed Red Snapper Recipe from Food Network
cooking.nytimes.com
What distinguishes this summer salad are all the fresh herbs and the sumac and red pepper used to season it You can buy these spices at Middle Eastern markets or from online retailers like Penzey’s The recipe is adapted from one in “The Little Foods of the Mediterranean,” by Clifford A
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A yummy casserole with the delicious flavor of New England style clam chowder. Easy to make and very hearty. A great weeknight supper.
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Supremely carrot-y risotto made with carrot broth, carrot juice, and grated carrots.
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A fun, healthy Buffalo cauliflower recipe with blue cheese dressing.
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Lots of citrus flavors and sliced fresh fruit make a refreshing red-wine sangria, and this recipe makes enough for a crowd.
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Not exactly meatless, but shredded suet is optional.
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Get Simple Sirloin Steak With Chimichurri Recipe from Food Network
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Fry or grill this Cypriot-style cheese and serve with a Greek salad and crusty bread for a complete meal.
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Get Caesar Chicken Wings Recipe from Food Network