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cooking.nytimes.com
In Korean cuisine, kimchi is not only a condiment or pickle; it is also used as an ingredient in many cooked dishes Kimchi soup, called Jjigae, is a satisfying example The fermented kimchi vegetables quickly provide deep flavor to the broth, so the soup can be produced in little more than half an hour
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Impress guests with these exotic Japanese oyster shooters, with sweet and salty flavors that come together in a taste explosion!
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This is my great-great grandmother's Solvak Easter bread recipe. From Mrs. Anna Haschak. Appeared in the Sacred Heart Byzantine Catholic Church Cookbook in Livonia...
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This lamb dish is a traditional South African meal, and is good winter fare. Bredie is an old Cape name for a dish of meat and vegetables stewed together so that the flavors intermingle.
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Kaffir lime leaves, lemongrass, and galangal fill this tom kha soup with beautiful aromas sure to satisfy your craving for Thai food.
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Asian flavors dominate this version of chicken noodle soup.
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This cherry pudding is a classic summer offering in England.
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Yellow cake mix makes for a tasty crust in this fruit pizza layered with cream cheese, fruit, and a homemade fruit glaze.
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I made Sotanghon Guisado (Stir-fried rice sticks) with Beef Strips last night and posted some photos on Twitter. I received some requests right away to post the...
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Great at Halloween time! I always bring these ghoulish treats to class parties.
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This is a moist chocolate cake with a hint of cinnamon. This recipe will make a large one layer cake or a two layer quarter sheet cake.
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Dried cherries are reconstituted with almond extract to give this cake recipe a delightful flavor that goes great with coffee.