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cooking.nytimes.com
During gimjang, the annual Korean kimchi-making gathering, it's customary to set aside a portion of the seasoned cabbage to eat fresh with steamed pork belly, after everything else has been put up for the year This recipe from Julya Shin and Steve Joo of Oakland's Nokni restaurant yields a savory, pungent kimchi that's delightful to eat immediately and only gets better with age Make the trip to an Asian grocery to find all of the traditional ingredients -- it's worth it.
www.allrecipes.com
This egg salad sandwich is loosely based on an open-faced egg salad sandwich served at a local bistro. The unexpected pairing of pesto and Jarlsberg compliments the egg salad tremendously. The amounts of each ingredient can vary depending on taste.
www.allrecipes.com
Chef John's versatile condiment made with hot and sweet bell peppers, onions, eggplant, and mushrooms can be spread on bread, tossed with pasta, or served on grilled fish.
www.allrecipes.com
This cornbread is spiked with fresh jalapeno pepper for a kickin' version of an American favorite quick bread.
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Subtly bitter green bell pepper brings out the sweetness of the ham and onions in Chef John's Denver omelet, a satisfying lunch or dinner option.
cooking.nytimes.com
Here's a bright and flavorful way to use up leftover cold chicken that can be thrown together in about 20 minutes.
www.chowhound.com
As a post-undergrad student (oh my god I feel so old), I know how it is to live off of Maggi/Ramen. It can get really boring and unsatisfying. Here’s a great...
www.foodnetwork.com
Get Creamed Corn Recipe from Food Network
www.delish.com
For a taste of the Carolina Low Country, try this savory side of fried okra.
www.allrecipes.com
Fresh corn kernels, crumbled bacon and sour cream bring delicious flavor to these quick deep-fried corn fritters.
www.allrecipes.com
Traditional turkey gravy is enriched with rosemary and dry white wine in this easy recipe.