Author: Elizabeth Belkind
Try the sweet, salty togarashi-spiked dressing tossed with cold noodles or spooned over fish.
Author: Konbi, Los Angeles, CA
This creates a wonderful paste that can be used in a variety of ways- roasting meat, vegetables, grilling sausages, with rice or couscous. The flavours blend to make a vibrant, warm dish.
Author: Shuzbud
Use this master formula as your guide-but feel free to get creative with the add-ins. A dried chile? Sure! A few sprigs of herbs from your windowsill? Why not?
Author: Claire Saffitz
Adding yogurt to the batter for these cake doughnuts made them light, tangy, and rich, and gave us a dough that was easy to work with.
Author: Chris Morocco
Author: Rick Stein
Author: Mark Bittman
Author: Anita Ravon
Author: Cristina Ceccatelli Cook
Author: Justin Rashid
This is a sweet marmalade, with just a hint of bitterness. It is not strongly bitter like Seville orange marmalades are, but it has just a touch of bitterness which i think sets off the sweetness nicely....
Author: xtine
Make and share this Cumin & Tahini Yogurt Dip recipe from Food.com.
Author: English_Rose
Author: Blythe Boyd
Author: Anna Tasca Lanza
Author: Damon Lee Fowler
This simple dressing is wonderful as is, especially on a simple green salad, but it also makes a fantastic starting point for more elaborate dressings.
Author: Monte Farber and Amy Zerner
Author: Dorie Greenspan
This sublime lemon dessert is the perfect antidote to all those chocolate bunnies and chocolate-stuffed eggs proliferating at Easter like, well...rabbits. It helps that our pudding is simple to make, too....
Author: Gina Marie Miraglia Eriquez
Fresh sorrel and lemon give this rice dish a nice tang. This recipe uses a rice cooker but can be easily achieved in a pot stove top.
Author: Rita1652
This dessert is like a frozen mousse, which helps explain its name: semifreddo, or "half-frozen."
Author: Maria Helm Sinskey
Roasting artichokes brings out the great nutty flavor. We really enjoy artichokes fixed this way. The process is so simple, you just tuck it in your head; just pick the number of artichokes and pick a...
Author: Barb G.
This is my adult version of cheesecake, full of togarashi. I use it a lot in savory recipes to add spice, but here it gives the cake a sharp, spicy note that helps balance the denseness.
Author: Edward Lee
Shellfish and pork are a power duo. The salty-sweet pancetta soffritto is the backbone of this clam toast (a kitchen favorite during tastings).
Author: Christina Tosi
Author: James Irby