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You don’t need stoneware crocks or special jars to make kimchi You do need a large bowl and multiple containers When you become confident, you can add radishes and turnips, but this is the basic formula, from a book on preserving, “Tart and Sweet” by Kelly Geary and Jessie Knadler
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This rich stew incorporates chopped cooked chicken and vegetables in a creamy soup base with processed cheese and soy sauce.
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This recipe proves you don't need a wok to make stir-fry.
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This is a creamy and thick vegan brown gravy using vegetable broth, tamari, soy milk, and nutritional yeast.
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Kielbasa sausage marinated in sugar and soy sauce is cooked until caramelized in this lazy recipe for a Filipino breakfast dish, longanisa.
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Get Mapo Tofu Recipe from Food Network
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Prawns are coated in tapioca flour, fish sauce, soy sauce, garlic, and white pepper, then fried with peel intact in this authentic Thai recipe.
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Get Chicken Long Rice Recipe from Food Network
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Coming soon to a market near you: sweet-tart raspberries. Use the fruit as the base for an aromatic syrup, and combine with seltzer for a refreshing sip.
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A beloved Chinese street food, Jian Bing are crepes folded around egg, green onions, and a crispy cracker or piece of fried dough.
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Onion, garlic, olive oil, vinegar, soy sauce, mustard, and fresh rosemary are pureed to make a marinade for steak. It can be used with a variety of steaks, including tri-tip, flank, and sirloin.
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Silky buckwheat soba noodles are tossed in spicy orange-sesame dressing with a sprinkle of scallions and sesame seeds.