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Long grain rice gets an Italian-inspired twist in this colorful side dish with red and green bell pepper.
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Serve up these festive champagne and orange juice classics in glasses rimmed with orange liqueur and sugar.
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This vegan tsuyu sauce with dried mushrooms, sake, and soy, is an umami-bomb that brings fantastic flavor to noodles, dumplings, and other dishes, and makes a...
Ingredients: kombu, water, sake, soy sauce, mirin
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This is a very light almond gelatin that chills and sets up beautifully. Chill in a large pan so that it can be cut into squares and tumbled into serving dishes and topped with fresh fruit.
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Savory buttermilk scones made with goat cheese and chives.
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These gluten-free banana, walnut, and chia seed muffins, sweetened with coconut sugar, are great on-the-go snacks or breakfast on busy mornings.
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Make a slightly spicy red sauce for these enchiladas with smoky guajillo chiles and fruity ancho chiles.
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Cabbage is cooked with beef brisket, carrots, onions, tomatoes and citric acid powder in this one-step soup.
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Fresh Fava Bean Dip with green garlic, lemon zest, olive oil, and goat cheese. Great served with jicama or cucumber slices.
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This caraway rye bread, baked in the Dutch oven, is no-knead, no double rise, no-fail, and always a crowd-pleaser.
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Eggs Benedict always makes breakfast special, even more so when you add Dungeness crab and steamed artichokes to the rich hollandaise and poached egg.
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This Momofuku beet pickle recipe from David Chang brines beets, rice vinegar, kombu, sugar, and salt.
Ingredients: beets, kombu, rice vinegar, sugar, water, salt