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cooking.nytimes.com
In Korean cuisine, kimchi is not only a condiment or pickle; it is also used as an ingredient in many cooked dishes Kimchi soup, called Jjigae, is a satisfying example The fermented kimchi vegetables quickly provide deep flavor to the broth, so the soup can be produced in little more than half an hour
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This Romanian salad, made with roasted eggplant, olive oil, yogurt, and onion, is a refreshing dish to serve with a slice of bread.
Ingredients: eggplants, canola oil, yogurt, salt, onion
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Slow cooker lengua, also known as beef tongue, is a surprisingly tender meat. Serve in tacos with onion, tomato, cilantro, and lime wedges.
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If you've ever been to Rochester NY, then you know exactly what this is. This meat sauce is used as the topping for the famous Nick Tahou's garbage plate. A garbage...
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Cool cucumbers with sour cream, dill, and green onion make up an easy salad that's perfect to serve with spicy foods.
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Vegetarian hot dogs are mashed and combined with pickle relish, onion and mayonnaise to make a sandwich spread that's great for picnics, or any occasion.
Ingredients: pickle relish, onion, mayonnaise
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Sliced chicken breast stir-fried with mushrooms, bok choy, celery, and onion makes a quick one-dish meal.
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Ziti tossed with kielbasa, sauerkraut, onion and bell pepper and spiced with a bit of mustard and cayenne.
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Recipe for Penne with Tuna, Plum Tomatoes, and Black Olives, as seen in the October 2009 issue of O, The Oprah Magazine.
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A marriage of traditional chicken Florentine with pasta and basil pesto. Sliced sautéed chicken breasts with spinach, garlic, white wine, cream, pesto, and pasta.
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Like a blank canvas, this very plain stock awaits your artistry, and it's perfect for soups.