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You don’t need stoneware crocks or special jars to make kimchi You do need a large bowl and multiple containers When you become confident, you can add radishes and turnips, but this is the basic formula, from a book on preserving, “Tart and Sweet” by Kelly Geary and Jessie Knadler
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This is a fast recipe for chili, mixing ground beef with canned beans, diced tomatoes, tomato sauce, and chili seasoning mix.
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Pineapple chunks give barbecue sauce a delightful Hawaiian flair.
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Get Abalone Attack (Abalone Poke) Recipe from Food Network
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Get as creative as you like with this plant-based recipe for vegan tacos or taco salad and can also work as burrito filling.
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A great way to wake up in the morning, or wind down in the evening. Tomato-vegetable juice and spices are heavily doused with vodka.
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Get 20 Clove Brisket Recipe from Food Network
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Use instant ramen noodles and dashi-stock powder to make a soup base for pan-fried scallops using this recipe adapted from an authentic Japanese preparation.
cooking.nytimes.com
This recipe is by Ligaya Mishan and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This brisket gets rubbed with seasonings, braised and roasted so it's super-tender with a crisp crust; it goes perfectly with the garlicky oregano sauce.
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Get Broccoli with Garlic and Soy Sauce Recipe from Food Network
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Do yourself a favor and skip the store-bought version.