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    484 Recipes

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    Another take on pork tonkatsu, this one with a recipe for the sauce, in case you don't have access to Bulldog Sauce. This one is from Susan Fuller Slack's "Japanese Cooking". Restaurants in Japan that specialize in tonkatsu are very popular. A serrated bread knife is the easiest way to shred the cabbage. If you don't care for raw cabbage, it can be lightly stir fried before mounding on plates.

    Recipe #514360

    Japanese meals include small servings of foods from many categories, one being braised or simmered. From Japanese Cooking by Susan Fuller Slack. This recipe is easily doubled.

    Recipe #514359

    Simple Japanese stir fry from the Japanese Cooking Class Cookbook. To facilitate slicing, freeze meat until firm but not frozen, 30 to 40 minutes. Or, have the butcher slice it for you.

    Recipe #514319

    From The Japanese Cooking Class Cookbook. Japanese meals consist of a variety of small dishes; double this recipe for a North American-sized entree.

    Recipe #514317

    A light, no-cook dish great in a summer night with some rice, pickles and miso soup. From The Japanese Cooking Class Cookbook.

    Recipe #514316

    Simple way to prepare sweet potatoes as a side dish, from The Japanese Cooking Class Cookbook.

    Recipe #514297

    From the Japanese Cooking class Cookbook. Fish with Asian flavors baked in foil packets.

    Recipe #514294

    Adapted from the Japanese Cooking Class Cookbook.

    Recipe #514293

    The first version of this salad that I ever made, from "The Japanese Cooking Class Cookbook". I think it's still my favorite version. If you don't have 2 tbsp. of dashi on hand (and who does?), or want a vegan version, use vegetable stock or water instead. NOTE: Sesame seeds love to pop right out of the skillet; I'd recommend using one with high sides or even a medium saucepan for toasting them.

    Recipe #514208

    Bon Appetit, February 2014. There's no need to heat the oven to toast the pepitas and the chiles, you could also do it on the cooktop in a dry skillet. We used a whole kabocha squash and skipped the delicata. A green salad and warm tortillas or corn muffins are all you need with this.

    Recipe #514130

    A super-easy Cheryl Alters Jamison recipe from Tasting New Mexico. She recommends using Churro (a breed valued for wool as well as meat) lamb, if it's available to you. If you use very large shanks, the leftovers are good shredded as taco meat. I cook them whole, rather than cut.

    Recipe #514016

    A sugar free Laura McIntosh recipe to be used in beverages calling for simple syrup.

    Recipe #513956

    No, it's not really risotto, but it's really good and a whole lot easier! The color is gorgeous, too. A recipe from Ottolenghi's "Jerusalem", a cookbook with great recipes, not a loser in the bunch! The things that make it special are the toasted caraway in the feta marinade and the fresh oregano. Do not use dried oregano; if you can't get fresh, then use another fresh herb, such as basil, chives, tarragon, sage, or even a bit more fresh thyme. We are not big caraway fans, but this comes together to make a delicious vegetarian main dish. All you need is a simple salad of fresh greens on the side. I use dried thyme instead of fresh, about 1 tsp. It's even better if you make your own raw tomato puree; just blend and sieve. I also like to toast the barley several minutes in the oil and veggie mixture before adding the liquids to give it a nuttier flavor.

    Recipe #513754

    From the "Jerusalem" cookbook. This recipe is the original one that served as inspiration for Recipe #513470, except this one calls for frying the fish. There are some small variations in the ingredients, as well. The dish is best served at room temperature preferably after resting a day or two in the fridge, and eaten with as chunk of good bread. t also makes a good starter. Small whole fish, scaled and gutted, are also good in this recipe.

    Recipe #513471

    This is even better if you make it a day ahead. The sauce, without the fish, will keep for 3 or 4 days in the refrigerator. Recipe by Martha Rose Shulman in the NYTimes (Dec. 2, 2013), inspired by Ottolenghi's "Jerusalem" cookbook. The original calls for frying the fish, this one oven-steams it, but the escabeche-like sauce makes both versions delicious! You can substitute sugar for the honey, if you prefer.

    Recipe #513470

    A Rick Bayless recipe from season 9 of Mexico, One Plate at a Time. A simple recipe with delicious complex flavors, and just pleasantly spicy. Good with corn tortillas as a taco filling, or at room temp as an appetizer, or over cooked rice to trap all the delicious sauce.

    Recipe #513203

    A original recipe. This is not a slow cooker recipe, but an unusual technique done on the top of the stove. It yields moist, nicely flavored fish with crispy skin and with a minimum of effort and mess. Nice paired with roasted potatoes. It does require skin-on fillets. I found that this reecpe needed an extra five minutes on my stove.

    Recipe #512998

    1 Reviews |  By Zeldaz

    A good accompaniment for chicken or lamb. From Joyce Goldstein's "The Mediterranean Kitchen", 1989.

    Recipe #512987

    This dessert received applause at a luncheon of the American Institute of Wine and Food. With this combination of flavors, why wouldn't it? From Joyce Goldstein's "The Mediterranean Kitchen", 1989. Ice creams freeze best if the mixture is well-chilled, preferably refrigerated overnight.

    Recipe #512986

    A simple but voluptuous dessert for honey lovers, from Joyce Goldstein's "The Mediterranean Kitchen", 1989. She recommends serving it with raspberries and/or figs, or a warm fruit compote.

    Recipe #512984

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