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Remove and discard the stems of the shiitake mushrooms, thinly slice the caps. Trim and discard the bottom of the scallions, finely chop the remainder. Peel the turnips and cut lengthwise into wedges.
View Recipe. This creamy soup captures the essence of spinach-artichoke dip perfectly. A touch of lemon juice adds a refreshing zing. Mop up every last bit with a hearty slice of whole-grain ...
In a skillet over medium high heat, add a few good lugs of olive oil. Add the mushrooms and season with salt. Sauté the mushrooms until tender and caramelized.
In a saucepan, melt 3 tablespoons of the butter. Add the onion and cook over moderate heat until softened, 7 minutes. Add the red wine, beef stock and thyme and bring to a boil.
Japchae (Korean: 잡채; Hanja: 雜菜) is a savory and slightly sweet dish of stir-fried glass noodles and vegetables that is popular in Korean cuisine. [1] Japchae is typically prepared with dangmyeon (당면, 唐麵), a type of cellophane noodles made from sweet potato starch; the noodles are mixed with assorted vegetables, meat, and mushrooms, and seasoned with soy sauce and sesame oil.
Ohitashi (お浸し): boiled greens such as spinach, chilled and flavored with soy sauce, often with garnish; Osechi (御節): traditional foods eaten at New Year; Japanese salad dressings. Wafu dressing (和風ドレッシング): literally "Japanese-style dressing" is a vinaigrette-type salad dressing based on soy sauce, popular in Japan.
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This simple recipe takes regular chicken breast and simple vegetables and turns them into a flavorful dinner of protein-packed chicken covered with paprika and jammy roasted peppers and tomatoes.