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Gochujang sauce, a traditional Korean condiment, is made with soy sauce, sesame seeds, garlic, and other flavors for a sweet and spicy addition to meals.
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The dish is the Korean barbecue standard known as bulgogi — “fire meat,” is the literal translation — transformed into a sandwich filling, a sloppy Joe for a more perfect union (File under “Blessings of Liberty.”) Fed to children with a tall glass of milk, the sandwiches may inspire smiles and licked plates, rapt attention and the request that the meal be served at least monthly — they are not at all too spicy for younger palates Given to adults accompanied by cold lager, cucumber kimchi and a pot of the fermented Korean hot-pepper paste known as gochujang, they can rise to higher planes
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These waffles paired with a quick pear sauce will get you out of bed.
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Get Sauteed Broccoli Rabe Recipe from Food Network
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This recipe for ranch-dressing-flavored cashews tosses roasted nuts with a buttermilk, garlic, onion, and chive spice mix for an addictive snack.
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A German Chocolate Bundt cake, coated with ground pecans and well imbibed with coffee liqueur.
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Baked Brussels sprouts with butter and hot sauce are transformed into a Buffalo-flavored side dish, much like Buffalo wings, but vegetarian.
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Unlike slow-cooked southern American treatments of this vegetable, this version retains the collards’ vibrant color and satisfying crunch.
Ingredients: collards, olive oil, cloves
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Get Abalone Attack (Abalone Poke) Recipe from Food Network
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A quick watercress-walnut pesto recipe. You will need watercress, lemon juice, balsamic, Parmesan, extra-virgin olive oil, garlic, and walnuts.
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You can prepare this flavorful fava bean salad made with tomatoes, onion, and cucumber tossed with fresh parsley, lemon juice and olive oil in minutes. Makes a great, simple, side dish for traditional Middle Eastern meals.