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Japanese sushi rice is the best tasting kind of rice. Plus it's very usefull because it's so sticky. I use white or brown rice.
Ingredients: water, salt, sugar, nori, white rice
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Cucumber slices are tossed with a creamy dressing.
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Peru and Chile’s equivalent to the Bloody Mary.
Ingredients: pisco, lemon juice, syrup, egg white
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For this luscious blackberry treat, whole berries are combined with pureed berries and a splash of blackberry brandy among a few other delicious ingredients.
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A traditional refrigerator cookie rolled in cinnamon sugar before baking. Great for making ahead of time.
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Classic and comforting, this clam chowder gets a kick from spicy chili flake and a simmer in white wine.
cooking.nytimes.com
Green pistachio filling and tangy raspberries make a great flavor combination in this delicious tart Consider serving it with a scoop of vanilla ice cream or a spoonful of crème fraîche.
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When it comes to football party snacks, Chef John's sticky baked chicken wings are an easy winner, marinated and glazed in a rosemary, ancho, and molasses mixture.
cooking.nytimes.com
Ms Hodgson brought us this recipe over 20 years ago in an article that extolled the virtues of halibut, and indeed, it is very good fish for soups Here, fish and shellfish are briefly cooked in a saffron-flavored broth
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Lemons, limes, and oranges combine to make this simple, refreshing cooler.
Ingredients: sugar, lemons, fruit, oranges, water, lime, ice
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Colcannon, the humble and beloved dish of mashed potatoes and cabbage, gets extra richness of flavor from leeks, butter, caraway, and anise seeds. It's a perfect side for your corned beef dinner.
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A brown sugar, salt, cocoa, and chipotle chili rub brings Mexican-inspired flavor to this tender roast chicken.