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It takes three flours -bread, whole wheat and rye -to tame sauerkraut and onion, and this sturdy loaf handles the strong flavors quite well.
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This salsa has Asian, Spanish and Middle Eastern elements and can be modified to suit your desired spiciness. Serve with Black and Gold (blue and yellow corn) tortilla chips.
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There's a nice tangy bite to this hearty dark rye that still has a tender crumb, thanks to the wheat flour. Cocoa and coffee powders darken the loaf, and caraway and fennel seeds impart just a bit of licorice flavor. It can be made in your bread machine or with a stand mixer.
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Get Hurry Curry Cauliflower Recipe from Food Network
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A bowl of Chinese dumplings is always welcome, whether served in broth or, like here, simply dressed with rice vinegar and spicy sesame oil It’s no trouble at all to chop and season the filling, and store-bought wrappers are easy to stuff and seal Four minutes in boiling water is all it takes to get these bright-tasting shellfish dumplings on the table.
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Beef short ribs are given a long, slow soak in a sweet, garlicky soy marinade flavored with black pepper, sesame oil, and plum wine, then grilled to a dark mahogany color for an authentic Korean taste.
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This classic peanut sauce recipe is great for summer rolls, cold noodles, or salad.
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Get Macaroni Salad Recipe from Food Network
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Get Lola Granola Bars Recipe from Food Network
cooking.nytimes.com
Pink salt, also known as curing salt No 1, is a nitrate, a combination of sodium chloride — table salt — and nitrite, a preserving agent used to deter the growth of bacteria in cured meats Bacon is cured in the refrigerator, then slow roasted, and finally cooked again before serving
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Always looking for a way to make green beans different, this one is such a winner. Green beans are sauteed with garlic, shallot and sesame seeds for a tasty side dish with Asian flair.
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Get "Dance the Night Away" Energy Bars Recipe from Food Network