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cooking.nytimes.com
Seaweed comes in many forms, and is used extensively in Japanese cuisine Most of us are familiar with the pressed sheets of nori that are wrapped around sushi, and kombu, the dark green algae that is simmered to make classic dashi broth Japanese groceries have a dizzying array of salt-packed specialty varieties, but many supermarkets and health-food stores sell packages of dried seaweed, which may be the most user-friendly
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Delicious Turkey Stew! Made with flavorful turkey legs, browned and braised, served with root vegetables.
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Get Homemade "Magic" Chocolate Sauce with Garam Masala and Ginger Recipe from Food Network
cooking.nytimes.com
This hearty soup requires a good afternoon simmer, filling your house with the aromas of all things good and warming The marrow imbues the broth with a silkiness and richness, and the kale is thrown in for color and health You might want hot sauce, or not
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Chef John uses less sugar and homemade pectin puree for his delicious, fresh strawberry jam. It's perfect with clotted cream on warm biscuits.
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These simple onigiri, Japanese rice balls stuffed with tuna, are a filling, kid-friendly snack that are versatile and easily customized.
cooking.nytimes.com
Soft tofu makes a wonderful stand-in for scrambled eggs Serve these savory tacos for a great Mexican and vegan breakfast.
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Five spice is a popular Chinese spice blend consisting of Szechuan peppercorns, star anise, cloves, cinnamon, and fennel seeds. A little goes a long way, so use...
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Pickle juice makes an extra tender pulled pork.