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Baked chicken legs are tossed in a sweet and spicy mix of honey, butter, and sriracha sauce in this low-carb weeknight dish full of flavor.
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One of my favorite ban chan dishes and one of the most popular that was served in my Korean Restaurant.
cooking.nytimes.com
Seaweed comes in many forms, and is used extensively in Japanese cuisine Most of us are familiar with the pressed sheets of nori that are wrapped around sushi, and kombu, the dark green algae that is simmered to make classic dashi broth Japanese groceries have a dizzying array of salt-packed specialty varieties, but many supermarkets and health-food stores sell packages of dried seaweed, which may be the most user-friendly
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Get Corn Fritters Recipe from Food Network
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This Doughnut Cake with Matcha Glaze is tender, buttery, and fragrant with vanilla and mace, with a lovely green tea glaze on top.
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Chicken breasts are baked with a simple blend of bread crumbs, ranch dressing mix, and Monterey Jack cheese in this quick weeknight dinner.
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In this most classic variety of gratin, thinly sliced potatoes bake up tender in a nutmeg-spiked milk-and-cream mixture. Use a mandoline to create thin slices for more even cooking.
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Get Sourdough Pancakes Recipe from Food Network
Ingredients: yeast, water, flour, sugar, milk, butter, eggs, salt
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A yellow cake mix with vanilla pudding, grated chocolate and milk chocolate chips baked in.
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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A warm, easy side dish, Cheddar and bacon bits make it better
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A puffy sweet-and-savory souffle combines sharp Cheddar cheese with sweet, caramelized apples for an easy treat they'll think you slaved over.