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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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You'll enjoy a taste of Key West with this citrus flavored baked grouper that will make you feel like you are on a romantic, tropical beach.
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For this sweet and tangy chicken, Marcie Turney blends tamarind and other Indian flavors into her molasses barbecue sauce.
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A thick and sweet sauce made with dark soy sauce, sugar, garlic, curry leaves, ginger, and star anise. Use it with all of your Asian cuisine!
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Cool and easy recipe. Fruit punch is enhanced with pineapple juice and ginger ale, then topped with orange sherbet.
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This light fall cocktail recipe pairs mezcal and maple liqueur with apple cider and fizzy ginger beer.
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These ribs are cooked in a barbeque sauce which is out of this world! It contains simple ingredients, yet it gives the ribs great flavor.
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With soy sauce-infused flank steak and broccoli, these rice noodles are so much better than takeout.
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Garden fresh tomatoes, bell and hot peppers, onions, fresh lime juice, plus brown and white sugars, are brewed into a zesty, richly-flavored sweet chili sauce in this family recipe.
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Garlic, serrano peppers, and garam masala are cooked with cabbage and potatoes in the Indian-inspired masala cabbage soup.
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Get Lemon-Lime Pound Cake Recipe from Food Network
cooking.nytimes.com
This recipe is an adaptation of one found in Jean-Georges Vongerichten’s and Mark Bittman's cookbook, “Jean-Georges: Cooking at Home with a Four-Star Chef.” Fresh ginger, lime juice and sherry vinegar are the star players in this simple, sophisticated dressing that will make any salad sing After putting it together, let it rest for a day so the flavors can meld.