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cooking.nytimes.com
The ingredient list is short and the cooking method quick and unfussy — so much so that this kimchi omelet doesn’t seem like a restaurant recipe at all But then you bite in There is a delicate balance of flavors — sweet, salty, spicy — and textures — soft, crunchy, sticky — that only a skilled chef could so precisely devise
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Get Pork Shoulder Lettuce Wraps with Kimchi Recipe from Food Network
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Get Kimchi Fried Rice with Fried Egg Recipe from Food Network
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Just mix together grapefruit and grape juice frozen concentrates and stir into cold sparkling water for a fruity soda drink that anyone can make.
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A Bloody Mary with a side of beef bouillon.
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Sauteed chicken chunks braised in a sweet, savory whiskey sauce.
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Get Classic Whiskey Sour Recipe from Food Network
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This smoky eggplant dip is made with flavorful Japanese eggplants instead of the more common globe variety.
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A cool, slightly sweet drink for a hot afternoon combines cucumber juice, watermelon juice, and lime.
Ingredients: watermelon, cucumbers, fruit
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The ultimate in class and taste. Serve with sweetened whipped cream flavored with vanilla and Grand Marnier.
cooking.nytimes.com
You can make any soup with water instead of stock, but the soups that drive you wild usually have a beautiful stock as their base This is doubly true of bouillabaisse, which should start with a stock so delicious that you can barely imagine improving on it There are a few ways to do this: Grab fish bones when you see them, and make the stock incrementally
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This celery margarita recipe combines celery juice, lime juice, silver tequila, and Lillet Blanc (Blonde) for a crisp and refreshing cocktail.