More Recipes Like Oysters in tempura batter with sesame seeds and lime

The most refreshing doughnut you'll ever eat!

Oysters charentais

Submitted by: Laura
Added on: Jan 6th, 2011

Rating:

0

The word oyster is used as a common name for a number of distinct groups of bivalve molluscs which live in marine or brackish habitats. The valves are highly calcified. Some kinds of oyster are commonly consumed by humans, cooked or raw. Other kinds, such as pearl oysters, are not.

Batter-Fried Shrimp

Submitted by: John G
Added on: May 21st, 2013

Rating:

0

Batter-Fried Shrimp

Lime tart

Submitted by: Gillian
Added on: Dec 13th, 2010

Rating:

5

Much is made about Key lime pie, but you can make a perfectly delightful pie, based on a lime custard, with everyday supermarket limes. Aficionados of Key lime pie insist that it be made with condensed milk, but cream is used in this recipe. Substitute condensed milk if you like, but if you use ..

Sauteed Swiss Chard and Pomegranate Seeds

Submitted by: Jesika Rose
Added on: Sep 17th, 2011

Rating:

0

I often eat sauteed leafy greens simply with sauteed onions and a bit of salt, but when I saw that my supermarket had pomegranates in I thought it would be a great, simple way to brighten it up. It works great as an appetizer, side dish, even had it as my dinner. It would probably be great served ..

M+M Cake Batter Ice Cream

Submitted by: Cravings of a Lunatic
Added on: Sep 24th, 2011

Rating:

5

This is a simple, but tasty ice cream to make.

Mini Funfetti Cake Batter Cheesecakes

Submitted by: Moogie
Added on: Feb 10th, 2012

Rating:

5

Sprinkles are all the rage. Funfetti can be found in cakes, cupcakes, cheesecake, and whoopie pies. What is it that makes it so much fun? Certainly it's the colors. But I also think it's the simplicity. Sprinkled on a white swirl of frosting it's the perfect pop of color.

KUZHI PANIYARAM OR SAVORY BATTER DUMPLINGS

Submitted by: Foody-buddy
Added on: Feb 15th, 2013

Rating:

5

Savory batter dumplings cooked on a concave griddle, is a famous dish from Tamilnadu and it is a breakfast recipe. You can use dosa batter to make paniyaram but this recipe is little different and I got this recipe from Taj connemara cook book. Kuzhi paniyaram can be made sweet or spicy. Here is ..

Garlic Lime Chicken

Submitted by: Everyday Mom's Meals
Added on: Feb 6th, 2012

Rating:

0

Mouth watering, this chicken is moist, tender and perfect for the oven or on the grill.

Creamy Lime Squares

Submitted by: MidnightBaker
Added on: Dec 6th, 2012

Rating:

5

Tart and tangy lime bars. The food coloring is optional. If you use it, I find 4 drops produces the right color

Steamed fillet of brill with poached oysters

Submitted by: Basilico
Added on: Dec 21st, 2010

Rating:

0

Part of what makes this luxurious dish so delicious is that the brill, and oysters have a similar texture and the same soft, gentle flavors.

Fire and Ice Oysters with Horseradish Sauce

Submitted by: NYC Cook
Added on: Oct 4th, 2010

Rating:

5

Easy appetizer once you've mastered the trick of opening the oysters! I love oysters hot off the grill and the sauce in this is perfect on them.

St. George Island Roasted Oysters

Submitted by: We Like To Cook!
Added on: Aug 2nd, 2011

Rating:

5

In 2001, we rented a house on St. George Island which is near the thirty-mile, shallow oyster paradise known as Apalachicola on the Florida panhandle. Dom bought a bail of oysters which we stored in one of the bath tubs with 25 pounds of ice. When we had eaten as many raw oysters as we could, Dom ..

Oysters on the Half Shell

Submitted by: Cawfee Lady
Added on: Jan 5th, 2011

Rating:

0

It is hard to improve on what may be natures most perfect food. Few foods—caviar; sea urchin roe—capture the pure briny essence of the sea better. When serving raw oysters on the half shell, you can’t shuck them by heating them first. You must open them ram; or ask the clerk at the fish market ..

Hot Oysters on the Half Shell

Submitted by: KillBunny
Added on: Jan 6th, 2011

Rating:

0

Hot oysters in the shell make an appealing first course or hors d'oeuvre. The various elements—the creamed spinach, the hollandaise, and the oysters themselves—can be prepared ahead of time and then broiled just before serving. You can also vary the topping and the vegetable bed on which ..

Broiled oysters with parmesan cheese

Submitted by: Josey
Added on: Jan 6th, 2011

Rating:

5

The word oyster is used as a common name for a number of distinct groups of bivalve molluscs which live in marine or brackish habitats. The valves are highly calcified. Some kinds of oyster are commonly consumed by humans, cooked or raw. Other kinds, such as pearl oysters, are not.

Broiled red mullet with sauce vierge and toasted fennel seeds

Submitted by: Stacia
Added on: Dec 21st, 2010

Rating:

5

I’ve chosen to use red mullet, but lots of other white fish suit the light oriental flavours in this recipe - try gilthead bream or line-caught sea bass.

Fresh Blueberry-Lime Margarita

Submitted by: Healthy Jalapeno
Added on: Mar 6th, 2012

Rating:

5

Light and refreshing blueberry and lime margaritas and knowing the ingredients that I put in this, it had to be delicious. It was amazing! Oh and did I mention yet, they are only 125 calories per serving... Are you serious?!Plus, no brain freeze or sugar rush, just natural fruit and juice flavors ..

Blackened Chicken & Lime Quinoa

Submitted by: Rayna
Added on: Jan 29th, 2013

Rating:

5

This proves that healthy can be delicious!

Pineapple Skewers with Brown Batter and Orange Juice Glaze

Submitted by: 123Chef
Added on: Oct 29th, 2010

Rating:

0

Years ago, when I was the chef of a winery in Napa Valley, my job was to cook for visiting distributors, retailers, and restaurateurs. I remember one day in particular when a group of important distributors from Los Angeles came for lunch. I looked around the kitchen and spotted some pineapples set ..

Salad of pan-grilled garfish with sun-dried tomatoes and fennel seeds

Submitted by: Mikey
Added on: Dec 21st, 2010

Rating:

0

The garfish looks a lot like a dart, its streamlined body finishing at a sharp pointed bill that is really an extension of the lower jaw. Depending on the species, this pointed bill can be short, as in the case of the snubnose, or long, like that of the sea garfish.

Warm oysters with black beans, ginger, and cilantro

Submitted by: NuttyChef
Added on: Jan 6th, 2011

Rating:

0

I have taken the liberty to classify this as China cuisine as it sits comfortably in that style with expedient and clever use of a few well picked ingredients.

Goan lobster with cucumber and lime salad

Submitted by: Head Chef
Added on: Dec 23rd, 2010

Rating:

0

Goan cuisine is famous for seafood and coconuts.

Grilled Shrimp with Smooth Mango-Lime Vinaigrette

Submitted by: Dina
Added on: Oct 27th, 2010

Rating:

5

I have had some of my best meals at the beach, and I don’t mean in posh dining rooms with ocean views. I mean literally on the beach ...sitting at a plastic table under an awning while a couple cooks worked nearby on a hot grill. I’ve found these places, more like stalls than restaurants, along ..

Cedar-Planked Salmon with Honey-Lime Dressing

Submitted by: Debbi
Added on: Oct 27th, 2010

Rating:

5

Freshness: The flesh should look bright and glistening. It should be firm and elastic to the touch, and it should smell like fresh seawater, not like fish. Whole fish should have red, moist gills and reflective skin.

Raw Vegan Key Lime Mousse

Submitted by: theblendergirl
Added on: Jan 10th, 2012

Rating:

0

Don’t miss out on making this quick, easy raw vegan mousse. It is a winner on every level. This raw vegan key lime mousse can literally be made in under 5 minutes; chilled and devoured in under half an hour; and requires absolutely no skill whatsoever. Just blend and chow! Best of all, there ..

Black Beans and Coconut-Lime Rice

Submitted by: Moogie
Added on: Mar 6th, 2012

Rating:

5

The colors and flavors are what set this recipe apart from any other black bean recipe.

Mini Crab Cakes w/ Cilantro-Lime Aioli

Submitted by: NYCityEats
Added on: Mar 13th, 2012

Rating:

0

Mini crab cakes with a crunchy pank crust w/ cilantro-lime aioli & yogurt sauce.

Broccoli with Lime Shallot Dressing

Submitted by: We Like To Cook!
Added on: Aug 2nd, 2011

Rating:

5

As vegetables for side dishes go, broccoli is always a good option. It's available year-round and generally holds up well in the refrigerator. Because broccoli has a strong flavor, it needs seasonings with strong flavors to compliment it. Dressings with chilies, ginger, garlic, citrus juices, ..

Sweet N' Tangy Honey Lime Tilapia

Submitted by: Meatman
Added on: Aug 23rd, 2012

Rating:

0

The MeatMan does not eat too many fish but He loves this Recipe!

Broccoli with Oyster Sauce

Submitted by: Mommy_loves_to_cook
Added on: May 8th, 2011

Rating:

0

I have read this recipe and I tried and my children loves it, the recipe is from the marthastewart.com, for me she is one the great cook or recipe creator.

Clam and Oyster chowder

Submitted by: HeadChef
Added on: Feb 16th, 2011

Rating:

5

chowder

Chili Tofu with Oyster Sauce

Submitted by: Mommy_loves_to_cook
Added on: Jun 4th, 2011

Rating:

5

This from my sister's recipe card. I just watched her cook this special tofu recipe yesterday.

Marinated salmon trout with lime and pink peppercorns

Submitted by: Umberto
Added on: Dec 17th, 2010

Rating:

0

It is best to choose salmon that is cut from the thickest part of the fish, so filets will remain more moist when cooked. If you want to remove the bones from the salmon rub your fingers over the salmon to find the line of bones. Remove each bone with your fingers, tweezers, or pliers.

Honey-Lime Chicken Salad with Tomato and Avocado

Submitted by: Barbie Cooking
Added on: Oct 28th, 2010

Rating:

0

Grill-roast the peppers and peel them so they would be sweet and tender. Make a balsamic vinaigrette and use it as a marinade for the onions, to give them a boost of flavor before they go on the grill.

Roasted Chicken with Fresh Pomegranate, Lime and Cilantro

Submitted by: Carrie's Experimental Kitchen
Added on: Jan 23rd, 2012

Rating:

5

The fresh pomegranate juice combined with limes and cilantro made this chicken deliciously moist and flavorful.

Chicken Caesar Salad with a touch of lime

Submitted by: Kathy M
Added on: Oct 15th, 2012

Rating:

5

Marinated chicken grilled then sliced and served on your favorite salad greens with a topping of Parmesan cheese and croutons with creamy Caesar salad dressing. Add a little lime citrus taste.

Spinach Salad with Fresh Beets & Avocado in a Cilantro Lime Vinaigrette

Submitted by: Carrie's Experimental Kitchen
Added on: Jan 12th, 2012

Rating:

5

The avocado adds a creaminess to this salad and the beets take on the wonderfully light and refreshing flavors of the lime and cilantro.

Oyster Mushroom Spaghetti with Tomato and Basil Sauce

Submitted by: Gourmandelle
Added on: Dec 11th, 2011

Rating:

5

I am a huge pasta fan! I try to make pasta dishes as healthy as possible because we all know that eating too much pasta is not good for our weight. This is a very easy spaghetti recipe. You'll love how all the flavors blend in together. The wine's pleasant aroma and the ..

Sesame Chicken

Submitted by: Aarthi
Added on: Jul 19th, 2011

Rating:

5

Malaysia is famous for its street food dishes, this is one of those dishes that can be made within 15 min. This recipe is modified from Rasamalysia.com. I added couple of extra stuffs to make it even more tasty. If you like sesame flavor then this dish is for you. The additional sesame seeds gives ..

Meaty Portobellos and Lemon Kale Topped with Pumpkin Seed Cream

Submitted by: Oatmeal With A Fork
Added on: Dec 10th, 2012

Rating:

5

Meaty portobello steaks topped with lemony kale and a cream sauce made from pumpkin seeds.

Soba with Sesame Sauce

Submitted by: Anncoo
Added on: Sep 19th, 2011

Rating:

5

Most of the ingredients are definitely available in your pantry and sesame/tahini paste can also be easily found in most supermarkets. You can pan-fry the chicken fillet/thigh with a bit of seasoning or use leftover roast chicken meat and quickly mix the ingredients together with the sesame mixed ..

Deep Fried Sesame Balls

Submitted by: Malaysian Delicacies
Added on: Apr 17th, 2012

Rating:

5

Deep Fried Sesame Balls is one of the famous tea time snack in Malaysia. The commoner is a famous and new year delicacy among chinese .The malays also has a similar kuih commonly known as Kuih Bom is prepared with a mixture of rice flour and glutinous rice flour has goes thru variations in ..

Spring Rolls with Sesame Ponzu Vinaigrette

Submitted by: Just One Cookbook
Added on: Sep 6th, 2011

Rating:

5

I love Vietnamese cuisine. On most weekends, my family will eat Pho Noodle at least once for one of the meals. One of my favorite Vietnamese dish are rice paper rolls. When I lived in Oakland during the college years, I would often go to Le Cheval and enjoy their delicious rice paper rolls. This ..

KOREAN STYLE SESAME CHICKEN WINGS

Submitted by: Jeannie Maristela
Added on: Aug 9th, 2011

Rating:

0

I learned this super easy yet super delish dish of fried chicken wings from my Aunt years ago. And I often make it whenever there is a lot of people coming over for lunch because I only have to undergo 4 steps making this from start to finish- dredge, fry, make sauce, and combine chicken and sauce. ..

Chinese Chicken Salad with Sesame Dressing

Submitted by: Peanut Butter and Peppers
Added on: Apr 28th, 2012

Rating:

0

A healthy filling salad made with oranges, water chestnuts, cabbage, chicken and more. Topped with a sweet Sesame Dressing.

Steamed wolffish with mind greens, soy, and sesame oil

Submitted by: Jenn
Added on: Dec 16th, 2010

Rating:

0

The key to this quick, healthful cooking method is judging cooking time, which is most affected by the thickness and texture of the individual fish.

Noodle and Green Onion Salad with Orange-Sesame Dressing

Submitted by: B&B Wife
Added on: Oct 28th, 2010

Rating:

0

Make a balsamic vinaigrette and use it as a marinade for the onions, to give them a boost of flavor before they go on the grill.

Stir-Fried Sesame Broccoli and tofu with glass noodles

Submitted by: Orchid
Added on: Nov 5th, 2010

Rating:

0

This is about as much as you can fit into a huge skillet, but four will eat it all. The secret to making this easy is the same as for any stir-fry: get all the bits and pieces—the marinade, the sesame seeds, the seasonings—gathered together before you start to cook. A dry Pinot Blanc would be a ..

Slow Cooker Dim Sum Pulled Pork & Sweet Sesame Snap Peas

Submitted by: NYCityEats
Added on: Oct 11th, 2011

Rating:

5

Chinese BBQ pulled pork over mashed potatoes and topped off with the best sugar snap peas I've ever had.

Steamed scallops in the shell with ginger, soy, sesame oil, and green onions

Submitted by: Umberto
Added on: Jan 6th, 2011

Rating:

0

A scallop is a marine bivalve mollusc of the family Pectinidae. Scallops are a cosmopolitan family, found in all of the world's oceans. Many scallops are highly prized as a food source. The brightly colored, fan-shaped shells of some scallops, with their radiating fluted pattern, are valued by ..

Baghali Polo - Persian Dill and Lima Bean Rice

Submitted by: gsodeman
Added on: Jan 5th, 2013

Rating:

0

Tasty Persian green rice dish, wonderful with grilled lamb. From: http://theshiksa.com/2012/01/26/persian-dill-and-lima-bean-rice/

Beer-Bathed Brats with Sauerkraut and Apples

Submitted by: Single Chef
Added on: Oct 19th, 2010

Rating:

5

Before long the practice of slow-roasting whole hogs over smoldering wood became a favorite choice for outdoor shindigs, attracting large crowds and no small amount of revelry. In George Washington’s diary, he recorded one barbecue he attended in Alexandria, Virginia, that lasted three entire ..

Meatballs on a Stick

Submitted by: Barbie Cooking
Added on: Oct 5th, 2010

Rating:

0

At most parties that have appetizers, one that most parties have is a little meatball that has a tooth pick stuck in them. In the past the meat was beef but now it can be ground sausage, lamb, turkey or chicken. The last party I went to had all of them. The different ones were all in the same bowl ..

Basic Grilled Asparagus

Submitted by: Chi Town Kitchen
Added on: Oct 28th, 2010

Rating:

5

Stay in the zone. Just about everything from asparagus to zucchini tends to cook best over direct medium heat. The temperature on the grill’s thermometer should be somewhere between 350° and 450°F. If any parts get a little too dark, turn the vegetables over. Otherwise turn them as few times as ..

Asparagus with Sherry-Bacon Vinaigrette

Submitted by: Peaches
Added on: Oct 28th, 2010

Rating:

5

Grilling Vegetables Essentials: Vegetables in season locally have big advantages over whatever has been shipped from across the world. They are riper, so they taste better. That means you can grill them simply with great results. Plus, they cost less. Cut each vegetable to give you the biggest area ..

Artichokes with Oregano and Salt

Submitted by: Baker Guy
Added on: Oct 28th, 2010

Rating:

5

Whenever I grill vegetables, I think of one summer evening when I made them with a culinary diva. The legendary Julia Child. I had read every cookbook she had written and watched her on television for hours and hours. That evening she said "Oh, I don’t like grilled vegetables at all, do you? ..

Corn on the Cob with Basil-Parmesan Butter

Submitted by: CookieChef
Added on: Oct 28th, 2010

Rating:

5

Blend softened butter with parmesan cheese and fresh herbs to slather on the grilled corn.

Leeks with Romesco Sauce

Submitted by: Tamara
Added on: Oct 28th, 2010

Rating:

5

Whenever I grill vegetables, I think of one summer evening when I made them with a culinary diva. The legendary Julia Child. I had read every cookbook she had written and watched her on television for hours and hours. That evening she said "Oh, I don’t like grilled vegetables at all, do you? ..

Eggplant with Spicy Asian Dressing

Submitted by: Allicia
Added on: Oct 28th, 2010

Rating:

5

Vegetables and side dishes may not be the main attraction, but if you give each one a bit of its own pizzazz, it’s bon appetit!

Acorn Squash with Asiago and Sage

Submitted by: Sara Joe
Added on: Oct 28th, 2010

Rating:

5

Grilling Vegetables: The Five Essentials: Grill what’s growing at the time; Expose as much surface area as possible; Use the good oil; Baste now and then; Stay in the zone.

Roasted Tomatoes Stuffed with Grilled Ratatouille

Submitted by: Josey
Added on: Oct 28th, 2010

Rating:

0

Grill what’s growing at the time. Vegetables in season locally have big advantages over whatever has been shipped from across the world. They are riper, so they taste better. That means you can grill them simply with great results. Plus, they cost less.

Portabello Mushrooms Stuffed with Spinach and Dried Tomatoes

Submitted by: Ana Banana
Added on: Oct 28th, 2010

Rating:

0

Some vegetables, especially mushrooms, are prone to shrinking and drying out when they lose water, so if they start to wrinkle, brush them with a little oil.

German Potato Salad

Submitted by: Faerie Chef
Added on: Oct 28th, 2010

Rating:

5

Expose as much surface area as possible. Cut each vegetable to give you the biggest area to put in direct contact with the grate. The more direct contact the better the flavors will be. For example, rather than cutting a zucchini crosswise into round circles, cut it lengthwise to expose more of the ..

Franny’s Potato Salad

Submitted by: Allicia
Added on: Oct 28th, 2010

Rating:

5

Expose as much surface area as possible. Cut each vegetable to give you the biggest area to put in direct contact with the grate. The more direct contact the better the flavors will be. Look for bell peppers with smooth sides, so you can cut them lengthwise and lay the pieces flat for the most ..

Grill-Roasted New Potatoes

Submitted by: Mikey
Added on: Oct 28th, 2010

Rating:

5

Use the good oil. Vegetables need oil to prevent sticking and burning. Neutral oils like canola oil will do the job fine, but an extra virgin olive oil provides the added benefit of improving the flavor of virtually every vegetable. Brush on just enough to coat each side thoroughly but not so much ..

Grilled Bread Salad with Fresh Tomatoes and Garlic

Submitted by: Cristal
Added on: Oct 28th, 2010

Rating:

0

Use the good oil. Vegetables need oil to prevent sticking and burning. Neutral oils like canola oil will do the job fine, but an extra virgin olive oil provides the added benefit of improving the flavor of virtually every vegetable. Brush on just enough to coat each side thoroughly but not so much ..

Red Cabbage Coleslaw with Creamy Caesar Dressing

Submitted by: Christina
Added on: Oct 28th, 2010

Rating:

0

Grill-roast the peppers and peel them so they would be sweet and tender. Make a balsamic vinaigrette and use it as a marinade for the onions, to give them a boost of flavor before they go on the grill. Blend softened butter with parmesan cheese and fresh herbs to slather on the grilled corn.

Roasted Corn and Black Bean Salad

Submitted by: Orchid
Added on: Oct 28th, 2010

Rating:

5

When ears of corn are done, many of the kernels are golden brown and some are much darker. The juices of the sweet corn have caramelized right on the surface. Serve the ears of corn right away or use a sharp knife to cut the kernels off the cobs as seen here. The bowl is helpful for catching the ..

Grilled Sweet Potato and Red Pepper Salad

Submitted by: Breadman
Added on: Oct 28th, 2010

Rating:

0

Grill-roast the peppers and peel them so they would be sweet and tender.

Noodle and Green Onion Salad with Orange-Sesame Dressing

Submitted by: B&B Wife
Added on: Oct 28th, 2010

Rating:

0

Make a balsamic vinaigrette and use it as a marinade for the onions, to give them a boost of flavor before they go on the grill.

Shrimp and Mango Salad with Spicy Thai Dressing

Submitted by: Yolanda
Added on: Oct 28th, 2010

Rating:

5

Season the vegetables generously with salt and pepper [some of it will fall off]. For more flavors, marinate the vegetables at room temperature for 20 minutes to an hour in olive oil, vinegar, garlic, herbs, and spices.

Smoky Sweet Baked Beans

Submitted by: Cooking Granny
Added on: Oct 28th, 2010

Rating:

0

Make a balsamic vinaigrette and use it as a marinade for the onions, to give them a boost of flavor before they go on the grill. Blend softened butter with parmesan cheese and fresh herbs to slather on the grilled corn.

Red Chile Rice

Submitted by: Faerie Chef
Added on: Oct 28th, 2010

Rating:

5

Baste now and then. Vegetables have a lot of water that evaporates quickly on a hot grill. That’s good news for flavor because as the water evaporates the real vegetable flavors get more intense. But some vegetables, especially mushrooms, are prone to shrinking and drying out when they lose water, ..

Skillet Cornbread with Bacon and Chives

Submitted by: Umberto
Added on: Oct 28th, 2010

Rating:

0

When is it done? Each vegetable has its own character. The right doneness for one type may be quite different than another. And personal preference plays as big a role here as it does with red meat. I like firm vegetables such as onions and fennel to be somewhere between crisp and tender. If you ..

Grilled Parmesan Polenta Crostini

Submitted by: Jasmina
Added on: Oct 28th, 2010

Rating:

0

Cut the vegetables as evenly as you can. A 1/2 inch thickness is right for most of them. If one edge is much thinner than the other, it tends to burn before the others are done.

Asparagus and Mushrooms in mushroom broth with tender white beans

Submitted by: Jasmina
Added on: Nov 2nd, 2010

Rating:

5

Save this dish for special occasions, when you won’t mind a little extra fuss. What better event to celebrate than the arrival in your market of local asparagus? Although fresh peas make an ideal partner for asparagus, they don't always appear in time, so I make this simple ragout with dried ..

Beet and Tomato Ragout with twice-baked goat cheese soufflés and baby bok choy

Submitted by: Maria Bella
Added on: Nov 2nd, 2010

Rating:

5

Beets and goat cheese show up together so often that I’ve even had them paired in quesadillas. Here they meet in a beet ragout with goat cheese souffles and baby bok choy. If your beet greens are plentiful and in good shape, use them instead of the bok choy. The ragout can be made vegan by using ..

Porcini and Tomato Ragout with polenta

Submitted by: Xeno
Added on: Nov 2nd, 2010

Rating:

0

In northern New Mexico, the porcini appear just as the tomatoes do, in the rainy season of late summer, and a dish that brings them together makes good culinary sense. As good as they are, though, our wild mushrooms don’t seem to have the intensity that Italian porcini possess, so I always include ..

Brussels Sprout and Mushroom Ragout with herb dumplings

Submitted by: Cali Chef
Added on: Nov 2nd, 2010

Rating:

5

Simultaneously homey and special, this ragout has proven to more than one person that Brussels sprouts are good. While the recipe is made easier by using sliced onions, it becomes more special if you include pearl onions, cipollini, or whole shallots, peeled first and cooked in place of the yellow ..

Ratatouille with spongy semolina crepes

Submitted by: Ana Banana
Added on: Nov 2nd, 2010

Rating:

0

I hadn’t made ratatouille for years—l was too busy making other things. But sitting down once again to this silky stew was like settling in with an old friend. If you’re not in a rush, ratatouille is pure pleasure to make. It wants nurturing and in turn is relaxing to assemble. The various ..

Seared Tofu and Mushroom Sauté with rice noodles

Submitted by: Peaches
Added on: Nov 5th, 2010

Rating:

0

With this recipe you can have a good dinner in less time than it takes to fill a tortellini. The amounts of garlic and tarragon look huge, but they're not. They meld into the dish. For wine, a spicy, dry Gewurztraminer from Navarro in Mendocino would be a good choice.

Spicy Tofu with thai basil and coconut rice cakes

Submitted by: Elisia
Added on: Nov 5th, 2010

Rating:

0

Thai basil, with its warm, spicy overtones and beautiful purple-edged leaves, is the one to use here, but any other variety will work too. Use whatever variety you have and keep this dish in mind for when you do find Thai basil at your market. An off-dry Riesling, such as a German Kabinett, would be ..

Star Anise—Glazed Tempeh with stir-fried peppers

Submitted by: GirlCocoa
Added on: Nov 5th, 2010

Rating:

0

This easy, colorful stir-fry is one of the tastiest ways I’ve found to cook tempeh. I serve it with rice—black, white, or brown—garnished with plump toasted cashews and accompanied by a dry sparkling California rose from Handley cellars in Mendocino or from Domaine Chandon in Napa.

Pickled Onions

Submitted by: 123Chef
Added on: Nov 9th, 2010

Rating:

0

Pickled onions are a national treasure - everyone loves them. They are eaten with fish and chips, on a Ploughman's Lunch, pies, and many other savory dishes. There are hundreds of commercial varieties but nothing beats a jar of homemade pickled onions. Tiny pickling or buttons onions are ..

Asparagus and Leeks on toast

Submitted by: Cooking Bird
Added on: Nov 10th, 2010

Rating:

5

Here is a vegetable-intense supper—good toast smothered with a stew of tender new asparagus with spring leeks, green garlic, and young spinach—the result of a spring farmers' market visit. If you've only got asparagus and leeks to cook with, do so. If there are peas or fava beans ..

Fire-Roasted Pepper and Mushroom Salad

Submitted by: Barbie Cooking
Added on: Oct 28th, 2010

Rating:

5

Look for bell peppers with smooth sides, so you can cut them lengthwise and lay the pieces flat for the most direct contact with the grate.

Honey-Lime Chicken Salad with Tomato and Avocado

Submitted by: Barbie Cooking
Added on: Oct 28th, 2010

Rating:

0

Grill-roast the peppers and peel them so they would be sweet and tender. Make a balsamic vinaigrette and use it as a marinade for the onions, to give them a boost of flavor before they go on the grill.

Grilled Calamari and Arugula Salad

Submitted by: Xeno
Added on: Oct 28th, 2010

Rating:

0

Grill-roast the peppers and peel them so they would be sweet and tender. Blend softened butter with parmesan cheese and fresh herbs to slather on the grilled corn.

Stock for Stir-Fries

Submitted by: Elisia
Added on: Nov 11th, 2010

Rating:

0

If you make a let of stir-fries, keep some of this stock to have on hand to replace the 1/2 cup or so of chicken stock that is usually called for in stir-fries. It will keep, refrigerated, for at least a week. If you don't use it that quickly, make half the quantity or plan to freeze what you ..

Porcini Powder

Submitted by: Umberto
Added on: Nov 11th, 2010

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0

This fragrant powder gives you a way to add all that good mushroom flavor to a dish without having to make a stock. You can, of course, do this with other dried mushrooms as well, but these have the most flavor.

Mushroom Stock

Submitted by: Chi Town Kitchen
Added on: Nov 11th, 2010

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0

We make this rich, intensely flavored stock for our mushroom soups, sauces, and ragouts. The dried shiitake mushrooms give the stock depth and tremendous flavor. They're readily available in the Asian section of most grocery stores, but if you can't find them, substitute another variety of ..

Beans

Submitted by: Head Chef
Added on: Nov 11th, 2010

Rating:

5

Cooking your own beans is hardly difficult—it just requires working around the time they need. One approach is to cook them overnight in a Crock-Pot. Another, the one I rely on regularly, is to start with unsoaked beans and cook them in a pressure cooker, which takes 25 to 35 minutes in all, ..

Wild Rice

Submitted by: Naomi
Added on: Nov 11th, 2010

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0

Real wild rice is not as glossy and black as the hybridized varieties, but it has a more delicate and complex flavor. It is not easy to find outside of Minnesota, Wisconsin, and environs, but when you do find it, cook it like this. (This method can be used for all wild rice, regardless of how wild ..

Black Rice

Submitted by: Faerie Chef
Added on: Nov 11th, 2010

Rating:

5

This earthy-tasting rice, sometimes referred to as Chinese “forbidden” rice, gets its black color—and longer cooking time—from the black layer of bran that is still attached to each grain. Soaking the grains before cooking them makes a more tender rice.

Saffron Rice

Submitted by: Georgia Peach
Added on: Nov 11th, 2010

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0

If you use short-grain risotto or paella rice, this will be dense, whereas long-grain rice ends up lighter, with more separate grains.

Basmati Rice

Submitted by: Yolanda
Added on: Nov 11th, 2010

Rating:

5

Simple basmati rice, like in the restaurants!

Polenta cooked in the double broiler

Submitted by: Sierra Bake
Added on: Nov 11th, 2010

Rating:

0

This recipe produces a soft polenta without requiring much of your attention. It does, however, take over an hour, since it cooks slowly in a double boiler. Polenta is like mashed potatoes in that it can absorb huge amounts of delicious fat. I leave it to you to add whatever enrichments you like and ..

Braised Mixed Greens and garlicky beans on toast

Submitted by: Joana's Kitchen
Added on: Nov 10th, 2010

Rating:

5

When a friend dropped by unexpectedly for dinner, I could see that there wouldn’t be enough of the greens I was cooking. I added some cooked cannellini beans to the pan, and now they're a must. You can play with this combination. Imagine braised spinach with flageolet beans (a delicate ..

Sautéed Heirloom Tomatoes on garlic-rubbed toast

Submitted by: Army Mom
Added on: Nov 9th, 2010

Rating:

0