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cooking.nytimes.com
Ganso, a Japanese restaurant in downtown Brooklyn, is justly known for its steaming bowls of fragrant ramen But the fiery, crunchy chicken wings there are the stuff of dreams This recipe, from the chef Rio Irie, hits all the right notes: spicy from chile paste and fresh ginger, salty from soy sauce, funky from fish sauce, sweet from mirin.
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Get Pat Bing Soo (Korean Shaved Ice) Recipe from Food Network
cooking.nytimes.com
This recipe for an intense, lovely chicken stock is full of deep flavors and provides a perfect base for soup Feel free to use leftover bones from roast chicken, but at least half of the bones should be raw Ask your butcher for feet, heads and wings, which are all high in gelatin and will lend body to the stock
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VERY easy! Baked chicken seasoned with garlic, parsley, basil, tomato, and red pepper flakes. Simple dinner.
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A Jewish-American breakfast classic becomes an addictive appetizer.
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Cream cheese, milk and dry white wine form the base for this shrimp and potato chowder with sauteed chopped onions and celery.
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With little effort, you'll get big applause for 15-minute pork chops and rice.
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You can make cheese fondue at home fairly quickly and easily with white wine, garlic, and Gruyere and Cheddar cheeses.
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A light, refreshing sangria made with rose wine and brimming with flavors of peach!