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Sonoko Sakai, chef, cooking teacher, and author of Japanese Home Cooking Masaharu Morimoto , chef/owner of Morimoto Restaurants, chef and judge of Morimoto’s Sushi Master on Roku Channel
Olive Oil and Balsamic Vinegar: Bread Dip. ... Here's a recipe for flank steak glazed with hoisin and served with a rice noodle salad dressed with soy sauce, rice vinegar, Sriracha, and sesame oil
Ingredients. 1 large shallot, coarsely chopped. 6 garlic cloves, quartered. 3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary. 2 tablespoons minced fresh oregano or 2 teaspoons ...
A dip or dip sauce is a common condiment for many types of food. Dips are used to add flavor or texture to a food, such as pita bread , dumplings , crackers , chopped raw vegetables , fruits , seafood , cubed pieces of meat and cheese , potato chips , tortilla chips , falafel , and sometimes even whole sandwiches in the case of jus .
Jerk is a style of cooking native to Jamaica, in which meat is dry-rubbed or wet-marinated with a hot spice mixture called Jamaican jerk spice.. The technique of jerking (or cooking with jerk spice) originated from Jamaica's indigenous peoples, the Arawak and Taíno tribes, and was adopted by the descendants of 17th-century Jamaican Maroons who intermingled with them.
Taramasalata or taramosalata (Greek: ταραμοσαλάτα; from taramás 'fish roe' < Turkish: tarama [1] + Greek: saláta 'salad' < Italian: insalata [2]) is a meze made from tarama, the salted and cured roe (colloquially referred to as caviar) of the cod, carp, or grey mullet mixed with olive oil, lemon juice, and a starchy base of bread or potatoes, or sometimes almonds.
This spinach dip recipe gives the classic appetizer a high-protein twist. In addition to adding plenty of protein, using cottage cheese and feta instead of cream cheese and Cheddar cuts back on ...
Green olive dip, up to 2 days, chilled. For Green Olive Dip: In a blender, puree 1/2 cup chopped flat-leaf parsley, 5 tablespoons extra-virgin olive oil, 2 tablespoons chopped green olives, 1 tablespoons drained capers, 1 tablespoons fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/4 teaspoon freshly ground black pepper, and 1/8 teaspoon salt ...