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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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Fresh taro root is simmered in a coconut milk sweetened with white sugar and palm sugar in this terrific Thai dessert.
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Top this combination of vodka, Blue Curacao, and sweet and sour mix with lemon-lime soda.
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Classic mashed potatoes get a little Mediterranean flair with the addition of feta cheese, garlic, and herbs.
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An easy tomatillo sauce recipe adapted from Rick Bayless. You will need fresh tomatillos, onion, garlic, cilantro, serrano chiles, and chicken broth.
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Pineapple, banana, orange, and vanilla yogurt make up this delicious pineapple Creamsicle® smoothie.
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All you need for this refreshing treat is a jicama, lime, and chili powder.
Ingredients: jicama, lime juice, chili powder
cooking.nytimes.com
Cordials can be a bit cowlick-y, sticking out here and there: kind of tart, kind of sweet, a bit bitter, and all a touch in disarray But giving them 24 hours to mellow or cure in the refrigerator somehow brings them into harmony This uncooked cordial requires a lot of time but none of it at the stove, and results in mind-boggling flavor: a dense, sweet syrup with a magnified fresh lime aroma and the perfect tart zip.
Ingredients: limes, sugar, ginger
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This recipe is by Joanna Pruess and takes 45 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Jane Sigal and takes 4 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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