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This is a recipe to win the dinner party sweepstakes, and at very low stakes: slow-roasted pork shoulder served with lettuce, rice and a raft of condiments The chef David Chang serves the dish, known by its Korean name, bo ssam, at his Momofuku restaurant in the East Village and elsewhere He shared the recipe with The Times in 2012
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Bacon and balsamic vinegar combine with raw sugar to give a sweet and tart finish with a gourmet look.
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Asian fried chicken from Chef Susan Feniger, served with a spicy yuzu mayonnaise.
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This spicy sushi roll, made with imitation crab, gets it's heat from togarashi, chili powder, and wasabi for a quick and easy Japanese-inspired dinner.
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This spicy sauce with fresh habanero pepper is a great accompaniment for vegetables or grilled meats.
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Left over turkey is combined with rice, broccoli and Cheddar cheese, and topped with a buttery cracker crust.
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Making pad thai at home can be a more than satisfactory substitute (and, of course, way cheaper) than dining out. Start out with the recipe here, and then add your own personal touch that's what cooking is all about anyway!
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Get Eat-Your-Veggies Pork Scallion Meatballs Recipe from Food Network
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This cherry tomato-corn salad flavored with raisins and basil holds up well for summer picnics. Simply cut the raw corn from the cob -- no need to even cook it. Raisins are a surprise sweet addition.
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Silky buckwheat soba noodles are tossed in spicy orange-sesame dressing with a sprinkle of scallions and sesame seeds.
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Crispy Cheddar cheese crackers are made easy with just a few simple ingredients. Add red pepper flakes and sesame seeds for a spicy and nutty dimension.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: salt, brown rice