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cooking.nytimes.com
Seasoning pork chops with a paste of fresh ginger, chile, cumin and tamarind gives the brawny meat a deeply spicy, sour flavor that gets more intense the longer it marinates Then the excess marinade is mixed into the drippings to make a heady sauce If you can’t find tamarind concentrate (also sometimes called tamarind extract), lime juice will supply the sour notes, though without the same fruity complexity.
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The batter for these deep-fried miniature candy bars uses club soda and confectioner's sugar.
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These cute little bread bowls are a great way to serve soup in the wintertime. I usually serve a hearty potato soup when I have the time to bake them. They freeze for up to 1 month, if desired.
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Convert any broccoli hater into a broccoli lover with this easy broccoli cheese casserole, thickened with Cheddar cheese and cottage cheese.
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Fried tofu is served over basmati rice with a rich, spicy sauce!
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Coconut oil and pecan flour are the star ingredients that make this vegan banana bread a moist and hearty alternative to the traditional recipe for banana bread.
cooking.nytimes.com
Slow-braising to infuse meats with deep flavor and produce warming, stew-like plates of food is a cooking method of choice when the weather brings a chill This chicken dish is the product of what I call the usual three-step affair (brown chicken, add other ingredients and some liquid, cover and slowly simmer) But I gave it a bit of heat, unpacking sake, ginger, garlic and the spicy Korean condiment gochujang, plus well-mannered slivers of poblano chilis into the pan
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 2 hours, plus 4 hours' marination. Tell us what you think of it at The New York Times - Dining - Food.
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Make your own potato chips using your microwave. A tasty and easy alternative to store-bought potato chips (not to mention economical)! A mandoline would make slicing the potato into paper thin slices a breeze.
Ingredients: vegetable oil, potato, salt
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Frying the potatoes twice gives these french fries a crispiness not normally achieved in home cooked fries.
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Seasoned green onions go well with many dishes, both Korean and non Korean. Mix this up and serve with Korean Grilled Meats, or your favorite grill or BBQ recipe...