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Crispy chicken in a rich teriyaki sauce is piled on corn tortillas and topped with a Japanese cucumber salad in this unique taco recipe.
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This recipe is by Celia Barbour and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Salmon with Smoked Cashew Romesco Recipe from Food Network
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Get 2-Timing Lobster Deviled Eggs Recipe from Food Network
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Get Barbecue Shrimp Recipe from Food Network
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Get Kabocha Squash and Shiitake Wontons with Pomegranate-Vinegar Syrup Recipe from Food Network
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Sesame oil, teriyaki sauce, and a hint of hoisin sauce flavor these beef tenderloin bites.
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Snap, crackle and pop cereal goes savory here in this hot, cracker-like appetizer made with cheddar, spices and more.
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Recipe courtesy of Kellogg's Rice Krispies cereal.
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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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Cashews, coconut milk, and silken tofu are the secret ingredients in this rich vegan dessert.
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Chef John's version of this classic Thai dish, made with freshly chopped chicken thighs and fresh basil, has a rich sauce that cooks down into a caramelized glaze.