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This vegan tsuyu sauce with dried mushrooms, sake, and soy, is an umami-bomb that brings fantastic flavor to noodles, dumplings, and other dishes, and makes a...
Ingredients: kombu, water, sake, soy sauce, mirin
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Kale and banana smoothie made with chilled coconut water and avocado is a filling, on-the-go breakfast.
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Make a slightly spicy red sauce for these enchiladas with smoky guajillo chiles and fruity ancho chiles.
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These gluten-free banana, walnut, and chia seed muffins, sweetened with coconut sugar, are great on-the-go snacks or breakfast on busy mornings.
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Nice tasting easy to make pretend cheese cake... Note there are no liquids used with the vanill pudding or the orange jello.
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Cabbage is cooked with beef brisket, carrots, onions, tomatoes and citric acid powder in this one-step soup.
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Fresh Fava Bean Dip with green garlic, lemon zest, olive oil, and goat cheese. Great served with jicama or cucumber slices.
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Get Pompelmo Fizz Recipe from Food Network
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This amazing shortcut for a sweet, citrusy teriyaki uses soy sauce mixed with orange soda.
Ingredients: chicken, soy sauce, orange
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Eggs Benedict always makes breakfast special, even more so when you add Dungeness crab and steamed artichokes to the rich hollandaise and poached egg.
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This caraway rye bread, baked in the Dutch oven, is no-knead, no double rise, no-fail, and always a crowd-pleaser.
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This Momofuku beet pickle recipe from David Chang brines beets, rice vinegar, kombu, sugar, and salt.
Ingredients: beets, kombu, rice vinegar, sugar, water, salt