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cooking.nytimes.com
During gimjang, the annual Korean kimchi-making gathering, it's customary to set aside a portion of the seasoned cabbage to eat fresh with steamed pork belly, after everything else has been put up for the year This recipe from Julya Shin and Steve Joo of Oakland's Nokni restaurant yields a savory, pungent kimchi that's delightful to eat immediately and only gets better with age Make the trip to an Asian grocery to find all of the traditional ingredients -- it's worth it.
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Zucchini and yellow squash mixed with milk, cheese, and buttery crackers are baked until bubbly and golden in this summery gratin recipe.
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This egg salad sandwich is loosely based on an open-faced egg salad sandwich served at a local bistro. The unexpected pairing of pesto and Jarlsberg compliments the egg salad tremendously. The amounts of each ingredient can vary depending on taste.
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Get Creamed Corn Recipe from Food Network
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This recipe for a big pot of pinto beans seasoned with tomato, garlic, and lots of cilantro comes from deep in the heart of Texas.
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A classic creamy chicken and mushroom spaghetti recipe. You will need a yellow onion, cremini mushrooms, thyme, cooked chicken, milk, and Parmesan.
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Get Yellow Ears and Black Eyes Succotash Recipe from Food Network
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Get Yellow Cake with Chocolate Buttercream Frosting Recipe from Food Network
cooking.nytimes.com
This recipe is by Daniel Patterson and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is an almost-must dish in any South Indian/Tamil vegetarian meal. It is not spicy, and is very versatile, which can be used as a side dish for rice, bread...
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Make a meal out of a package of yellow rice by adding black beans, corn, and lime juice.