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cooking.nytimes.com
The textures in this delicious recipe for pajeon, traditional Korean scallion-based pancakes, are manifold: meaty from the squid, crunchy yielding to soft from the fried bits of batter, juicy from the scallion It came to The Times from Hooni Kim, the chef at Hanjan in Manhattan One of the secrets to this pancake is waiting for the oil to heat up before mixing the batter
www.allrecipes.com
It's nice to know how to make a creamy homestyle hot chocolate from scratch, a delicious and comforting drink after outdoor activities in cold weather.
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Kabocha squash and onion are cooked in a curried coconut milk sauce with ginger and fish sauce in this quick and easy vegetarian side dish.
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Classic vanilla-flavored tapioca pudding is made with very little hassle in a slow cooker using this simple recipe.
Ingredients: milk, sugar, pearl tapioca, eggs, vanilla
www.delish.com
Try this recipe when making Ghoulish Petits Fours.
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Hong Kong Style Chinese recipe! Crispy battered shrimp tossed in creamy sauce topped with sugar coated walnuts
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Kaffir lime leaves, lemongrass, and galangal fill this tom kha soup with beautiful aromas sure to satisfy your craving for Thai food.
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A rich Italian-style meat and tomato filling is mixed with rice or orzo, and baked in bell peppers.
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All the fixings for apple pie are arranged in a casserole dish creating delightful apple pie bars. Top with a sweet and simple glaze!
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Lean pork chops and tender cauliflower florets in a creamy and lightly sweet curry sauce are served over piping hot rice.
cooking.nytimes.com
Thai-style fried rice is an addiction in our household If you cannot find Alter Eco’s ruby red jasmine, you can make this dish with red Bhutanese rice or with regular jasmine rice This may seem like a lot of fried rice, but believe me, you’ll finish it in one sitting
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Get Paella with Wild Rice, Seafood and Cornish Hen Recipe from Food Network