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- DictionaryRec·i·pe/ˈresəˌpē/
noun
- 1. a set of instructions for preparing a particular dish, including a list of the ingredients required: "a traditional Indonesian recipe"
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YummlyI had such a hard time making biscuits before this recipe... not sure why this one specifically worked for me when others didn't but the biscuits always come outFood52These ricotta balls, snowballs, are my great-grandmother's recipe and a family favorite. If there were a recipe that defined my childhood, this is it. They are a true treat and a quick, easy fix.YummlyI think the amount of garlic powder was excessive. The family was unhappy. Perhaps the recipe should define 2 tbsp of garlic powder?Food52It's a simple, relaxing Torrone recipe. No watching of thermometers, no scalding syrup or defining moments. Just a gentle heat and slow, continuous stirring.Food52Nihari lamb will always be one of the recipes that best defines Pakistani cuisine. It is no wonder that nihari is considered the national dish of Pakistan.AllrecipesA cheesy roux sauce defines this otherwise bland recipe. This recipe is kid- and diabetic-friendly. Spice it up with red pepper flakes.YummlyThis was excellent! I sweetened the recipe a tad bit more the second time I made it, as I wanted more define coconut flavor than the original recipe... turned outFood.comAuthentic recipe for enchiladas verde learned in a Mexican home kitchen in Guanajuato, Mexico. The salsa can also be used for dip, for chilaquiles, or thinned with broth and used as a base for pozole verde. This recipe is light and delicate with a well-defined mix of flavors. If you're not used to authentic Mexican enchiladas, these are not as gooey as those found in the US, but quite flavorful and easier to make. Plan on serving them immediately after assembly--they do NOT go into the oven!Food and WineAndrew Zimmern’s Kitchen AdventuresI am eight years old. I am on a food recon trip with my dad in the middle of a fall day in Los Angeles. He is there for work, and I am tagging along for a few days of fun with my old man. We arrive at the place he has been searching for, a now-defunct restaurant called Thai Kitchen that used to be on Vermont between Eighth and Ninth. I have never seen, smelled or tasted Thai cooking. Walking in the door, I feel overwhelmed by the bright perfume of mint, lemongrass and chile, the now unmistakable bounce in the air when tamarind hits a wok. First thing I eat: chicken soup. There is a great New York City Jewish joke in there somewhere, but all I have energy for right now is recalling my first encounter with one of my favorite foods. To this day, I make this dish almost every time I have guests in my house. And despite its now-clichéd existence in the Ameri-Thai iconography, its exotic nature still rings my bell every time I wolf down a bowl or two or five. There is no better recipe to define my obsession with the romance of food, internationalism, travel or, for that matter, good, solid cookery. So it’s fitting that this is my first recipe for this space.Ask anyone today if they love Thai food, and they all say yes. The stunning complexity of Thai cuisine, studded at brief intervals with simple, elegant dishes, makes it one of the world’s most popular cuisines. Ask those same devotees to name a dish, and they all say "pad thai" and then quickly add "...and that amazing chicken soup with coconut." But they have trouble recalling its name. Well, here it is: gai tom ka. At its core, this is a basic Thai recipe, and a favorite with many Asian-food fans. All the ingredients can be collected from the Asian supermarkets that are springing up everywhere. If you can’t find chile-tamarind sauce, you can make your own by mixing Thai chile paste with a tamarind puree.—Andrew Zimmern More Thai Recipes
