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A refreshingly sweet side dish of baby peas, white corn, green beans, and pimentos, all tossed together with a simple sweet and sour vinaigrette. Using all canned vegetables, this is a snap to prepare and has wonderful flavor after marinating overnight.
cooking.nytimes.com
The dish is the Korean barbecue standard known as bulgogi — “fire meat,” is the literal translation — transformed into a sandwich filling, a sloppy Joe for a more perfect union (File under “Blessings of Liberty.”) Fed to children with a tall glass of milk, the sandwiches may inspire smiles and licked plates, rapt attention and the request that the meal be served at least monthly — they are not at all too spicy for younger palates Given to adults accompanied by cold lager, cucumber kimchi and a pot of the fermented Korean hot-pepper paste known as gochujang, they can rise to higher planes
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Apple juice and apple cider blend with Everclear® and a stick of cinnamon in this yummy apple pie cocktail, perfect for gift giving.
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Here's how we take a tuna melt from good to great: open-faced with crusty toasted bread, melty cheese, capers, cornichons, Dijon mustard, and plenty of seasoning. On a chilly fall day, nothing tastes better.
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Japanese-inspired rice balls (onigiri) decorated like jack o'lanterns are a cute finger food for any Halloween-themed party or bento boxes.
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Orange bell peppers are stuffed with ground turkey, rice, tomatoes, and Gouda cheese for a quick and easy weeknight dinner.
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Get Flank Steak Wrapped Petit Filet with Smashed Potatoes with Creme Fraiche Recipe from Food Network
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Vinegar is a great complement to beets. In this recipe beets are simmered with vinegar, sugar, cornstarch and salt.
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Confectioners' sugar, egg white and peppermint extract kneaded into shapes and allowed to set up overnight.
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Worcestershire and soy sauces enliven creamed chicken with rice.
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Sneak some vegetables into your diet by preparing this easy and sweet dark chocolate beet cake that's just as delicious as a traditional chocolate cake!