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These simple onigiri, Japanese rice balls stuffed with tuna, are a filling, kid-friendly snack that are versatile and easily customized.
These simple onigiri, Japanese rice balls stuffed with tuna, are a filling, kid-friendly snack that are versatile and easily customized.
www.simplyrecipes.com
Make homemade beef stock by roasting marrow bones and cooking on a low simmer with aromatic vegetables and herbs.
Make homemade beef stock by roasting marrow bones and cooking on a low simmer with aromatic vegetables and herbs.
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Get Salmon and Herbed Onion Tempura Roll with Wasabi Soy-Honey Dipping Sauce Recipe from Food Network
Get Salmon and Herbed Onion Tempura Roll with Wasabi Soy-Honey Dipping Sauce Recipe from Food Network
Ingredients:
canola oil, onions, thyme, sage, rosemary, mirin, nori sheets, salmon, rice flour, club soda, soy sauce, wine vinegar, wasabi, honey, sesame oil
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Get Red, White and Blue (White Chocolate Mousse, Blueberry Gelee, Coconut Dacquiose with Hazelnut Cookie) Recipe from Food Network
Get Red, White and Blue (White Chocolate Mousse, Blueberry Gelee, Coconut Dacquiose with Hazelnut Cookie) Recipe from Food Network
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A California roll is a fresh take on traditional Japanese rice rolls. Filled with avocado, crab, and cucumber, it's fresh and crunchy and makes a filling meal. You can use real or imitation crab.
A California roll is a fresh take on traditional Japanese rice rolls. Filled with avocado, crab, and cucumber, it's fresh and crunchy and makes a filling meal. You can use real or imitation crab.
Ingredients:
water, white rice, rice vinegar, sugar, salt, crab meat, mayonnaise, nori, avocado, caviar, english cucumber, pickled ginger, soy sauce, wasabi
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Fresh pasta sheets are topped with bechamel and a meaty, slow-cooked Bolognese sauce in this authentic recipe for an epic 8-layer lasagna.
Fresh pasta sheets are topped with bechamel and a meaty, slow-cooked Bolognese sauce in this authentic recipe for an epic 8-layer lasagna.
cooking.nytimes.com
Chocolate-rum mousse, which ran in The Times in 1966, was a remarkably efficient recipe in two distinct ways First, it invoked nearly every food trend of its moment: chocolate desserts were an exotic new fix; any respectable grown-up dessert contained rum; mousse suggested that you understood French cooking, or at least pretended to; two cups of cream was de rigueur; and the recipe assumed you owned one of the kitchen’s latest appliances, the home blender Second, the newfangled blender actually did make the recipe a wonder of efficiency: all you had to do was layer the ingredients and blend, and a dinner-party mousse was yours.
Chocolate-rum mousse, which ran in The Times in 1966, was a remarkably efficient recipe in two distinct ways First, it invoked nearly every food trend of its moment: chocolate desserts were an exotic new fix; any respectable grown-up dessert contained rum; mousse suggested that you understood French cooking, or at least pretended to; two cups of cream was de rigueur; and the recipe assumed you owned one of the kitchen’s latest appliances, the home blender Second, the newfangled blender actually did make the recipe a wonder of efficiency: all you had to do was layer the ingredients and blend, and a dinner-party mousse was yours.
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Get S'more Bites Recipe from Food Network
Get S'more Bites Recipe from Food Network
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The gooey brie mixed with the crunchy phyllo and the tangy mango chutney makes the perfect appetizer or party pleaser! It wows company every time I make it. Red pepper jelly also works well instead of the mango chutney.
The gooey brie mixed with the crunchy phyllo and the tangy mango chutney makes the perfect appetizer or party pleaser! It wows company every time I make it. Red pepper jelly also works well instead of the mango chutney.
cooking.nytimes.com
This recipe is by Celia Barbour and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Celia Barbour and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.