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This hearty version of miso soup has potatoes, mushrooms, tofu, and seaweed--try it on a cold night for a satisfying meal.
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"This is a very old pie, probably invented by people who had little access to fresh supplies such as lemons or cream. Some say that it was the pioneer women who first thought up the idea. The lemon extract in this recipe is a my addition. The original recipe calls for regular vinegar which, for me, gives a bland pie. You can substitute apple cider vinegar, leaving out the lemon extract, for a very good taste. Be sure to let the pie crust cool before filling."
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Healthy, hearty lentils get a burst of flavorful protein from crispy fried tofu and hot and spicy chile oil.
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A fragrant curry powder made from scratch takes this family-friendly Japanese chicken and vegetable curry to a new level of deliciousness.
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Get Chili Chicken with Hominy Hash Recipe from Food Network
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"Personally, I'm not a stuffing person," says Chef Aaron Sanchez. "I prefer to have my stuffing be loaded with tons of flavor from other ingredients than the bread."
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Tarragon vinegar, green onions, fresh parsley, and anchovies flavor this creamy dressing.
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Mix fresh fruit with kitchen pantry staples for a delicious dessert. Check the pantry for soybean oil--it's labeled vegetable oil.
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Slow-cooked chicken with a zesty orange juice, spice, and habanero jerk marinade.
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Make these gourmet burgers, fragrant with truffle oil and red wine, slider-style as an appetizer or as full-sized burgers.
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This recipe is by Craig Claiborne With Pierre Franey and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Wheat bran adds texture to these gingery cookies.