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Authentic Korean short ribs use the 'flanken cut', which are cut across the bone, not along the bone. They grill up sweet, tender, and delicious after some time in a sweet soy marinade.
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This recipe is by Mark Bittman and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: fennel, onion, butter, water
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Chef John uses classic techniques to bring out more intense flavors in this classic avocado dip.
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Pineapple chunks give barbecue sauce a delightful Hawaiian flair.
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Healthy, hearty lentils get a burst of flavorful protein from crispy fried tofu and hot and spicy chile oil.
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This recipe blends the sweetness of mango with the smokiness of chipotle peppers and the heat of jalapeno peppers for a special guacamole.
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This thick and creamy lobster bisque spiced with paprika, Cajun seasoning, and sherry makes an elegant first course at a dinner party.
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Get Abruzzo Summer Minestrone Recipe from Food Network
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Dill pickle juice gives this tartar sauce a tangy flavor.
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Chicken and spring onions are an exquisite combination in these empanadas, a quick and easy finger food to pack up for lunches or picnics.
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Get Homemade Bagels Recipe from Food Network