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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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Get Christina's Peanut Brittle Pork Satay with Peanut Sauce Recipe from Food Network
cooking.nytimes.com
This is a recipe to win the dinner party sweepstakes, and at very low stakes: slow-roasted pork shoulder served with lettuce, rice and a raft of condiments The chef David Chang serves the dish, known by its Korean name, bo ssam, at his Momofuku restaurant in the East Village and elsewhere He shared the recipe with The Times in 2012
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Get Chicken Satay with Peanut Sauce Recipe from Food Network
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Get Pumpkin Chocolate Chip Cookies Recipe from Food Network
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Get The Best Gingerbread Cookies Recipe from Food Network
cooking.nytimes.com
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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For this sweet and tangy chicken, Marcie Turney blends tamarind and other Indian flavors into her molasses barbecue sauce.
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Get No-Churn Vanilla Ice Cream Recipe from Food Network
www.allrecipes.com
A thick and sweet sauce made with dark soy sauce, sugar, garlic, curry leaves, ginger, and star anise. Use it with all of your Asian cuisine!
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These chewy cookies are made with molasses, brown sugar and shortening. To achieve the chewy texture, allow cookies to cool on a flat surface rather than a rack.
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These Gingerbread Men Cookies are as cute as can be. If desired, decorate with raisins, currants or cinnamon red hot candies for eyes and buttons.