Bami Goreng SHARE THIS RECIPE! Share on facebook Share on twitter Share on pinterest Share on email Share on print © The Food Network Instructions Ketjap Sambal 1. Heat the canola oil in a small saucepot over medium heat. Stir in the garlic, ginger and jalapeno and sauté until fragrant but not yet browned, 2 to …
This is my classic go-to dressing and makes just enough for a nice salad. I love it most with red wine or balsamic vinegar. You can also easily double or triple this recipe if you need a larger amount. Heartier greens like romaine and iceberg need more dressing. More delicate greens like arugula need less.
Cook like an Iron Chef with these recipes for Michael Symon's most delicious dishes from Food Network.
Fire up the grill and head outside, because Michael Symon is sharing his best how-tos for summer cooking.
The Middle East is a region spread across a vast area of land and includes a diverse array of people, language, religions and foods. Not everyone can agree on which countries are part of the Middle East, but we decided to take an inclusive approach here to bring you a variety of recipes that feature different types of ingredients, flavors and techniques. From staples like pita bread and popular snacks like falafel to succulent kebabs and delicate Persian cookies, we bring you some of our best
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These extraordinary little confections are a specialty of Bordeaux, where nuns were said to have created them more than 200 years ago using the flour they salvaged from the holds of sailing ships anchored in the Port de la Lune. I like to call them "portable creme brulee" because they contrast a crunchy caramelized exterior with a moist, custardy center. This recipe is a bit particular. You really need authentic copper cannele molds and you really do need to coat them with beeswax (which you can find at some health food store and farmers' markets). The wax makes the unmolding easier, and — most important — gives the canneles their distinctive, crunchy crust. Make sure you let the batter rest for the full 12 hours. The best way to eat these is with a cup of strong coffee. You can also serve them as a dessert, cut in half and drizzled with caramel sauce.
Get this all-star, easy-to-follow Three-Cheese Calzones recipe from Food Network Kitchen
These are Italian-inspired filled doughnuts, not too far off from sufganiyot or jelly doughnuts, but daintier. Molly used to get them at a bomboloni shop she frequented in New York and loves to use pistachio pastry cream for the innards because of the lovely pale green color and delicate nutty flavor.
Clearman's Copycat Cabbage Salad
This classic Jewish Shabbat dish can be started the evening before Shabbat and cooked overnight so it’s ready (and hands-off) the day of. There are endless versions of the dish; this one features short ribs for celebratory richness and gets subtle sweetness from honey, tomato paste and carrots. We also add whole creamer potatoes, a variety that holds up well to long cooking and will absorb the delicious beef flavor. Although cholent can be cooked in a low oven or on a hot plate, using a slow cooker means the dish can simmer overnight and stay warm until you’re ready to serve.
These traditional Iranian sweets go hand in hand. Wherever there is zoolbia, there will be bamieh too. Both are soaked in a delicious saffron and rosewater syrup for a few seconds to absorb the delightful flavors. These sweets are very common in Iran during the month of Ramadan and are usually served for iftar (the evening meal) with some freshly brewed tea.
Whether served with afternoon tea or as a dessert after a big meal, this classic lemon pound cake will bring freshness to your table.Makes 1 9-x-5-inch loaf pan (16 slices).You might also like these Top Lemon Desserts from Anna Olson.
Conquer the dinner table with this Caesar Salad Roast Chicken with a crispy coating and creamy garlicky goodness based on the classic salad.
Molly grew up in Chicago where there is a huge Polish population. She had tons of Polish friends and was always eating pierogi at food festivals and seeing them frozen in the grocery store, so Molly’s always been a fan of Polish culture and it was extra cool to learn that she is a little Polish!
I love baklava and I love blondies…so here they are combined into one dessert, stealing the chewy, cakey texture from a blondie and infusing it with the nutty texture and honey-heavy flavor of baklava. They come together so easily and they last for a good few days in the fridge (I can't resist a cold chewy blondie)!
This is Molly’s version of an Egyptian semolina cake that’s traditionally soaked in simple syrup, but instead she uses cherry compote to showcase one of the Midwest’s finest fruits, cherries! It’s the perfect nutty snack cake that stays moist for days and the color is beautiful!
Khachapuri in myriad forms -- all of them some combination of dough and melty cheese -- is the go-to snack of Georgia. Our adjaruli khachapuri is the fun one: diners tear off pieces of the homemade bread canoe to scoop up gobs of bubbly filling, a mix of creamy mozzarella, sharp feta and just-barely-set egg. It makes a great communal snack, or part of a satisfying lunch or dinner with a green salad. And it's simple to make: the yeast dough rises in less than 1 hour and bakes up crisp and tender on a pizza stone in just 15 minutes.
Hollandaise sauce is easy with this foolproof brunch recipe from Tyler Florence on Food Network; the trick is to use a wire whisk and a clean bowl.
These thick pancakes are like little souffles: custardy on the inside and golden and crispy on the outside.
Boost the flavor of meat and seafood with these easy marinades from Food Network's The Kitchen Sink.
Roll up eggs, beans, cheese, salsa and more for Ellie Krieger's Breakfast Burrito recipe, a satisfying and healthy start to the day.
This creamy, spicy chicken soup is reminiscent of tom ka gai but a bit heartier due to the addition of rice noodles. In lieu of lemongrass, makrut lime leaves, galangal and chiles, green curry paste is used to flavor the coconut milk–infused broth.
