涼拌菜食譜: 夏季炎熱沒胃口，吃點涼菜、汆燙菜，縮短料理時間。中、南部許多小吃店家，常提供許多時蔬涼菜，料理得宜的攤家能保持蔬菜最大質的鮮甜、口感，最厲害是保留食慾的完美色彩，綠的綠、紫的紫、透明的透明，沾點醬油、醬油膏、美奶滋等，夏天的暑氣全消，只要一些選購食材、簡單的料理小技巧，端出美味涼菜，一點都不難。
寒くなると恋しくなるもの、それは“焼き芋”。ホカホカで美味しい焼き芋を食べると、とても幸せな気分になりますよね。 さつまいもはビタミンCやビタミンE、カリウムなどの栄養素を含んでいて、食物繊維も豊富なんです。栄養価が高く、とてもヘルシーな食べ物なんですよ。
編集部公認のレシピクリエーターチーム「macaroniレシピ部」のメンバーによるオリジナルレシピ。旬のなすを使ったレシピ「豚バラとなすの焼きびたし」をご紹介します。
One of the things that people find intimidating about cooking Indian food is the vast array of spices used — both whole and ground, which are often combined into complex spice mixes. However, having taught classes on Indian food, I find that as soon as people are able to identify and understand the spices we use, then suddenly they find this cuisine is not as hard to make after all. Here are the 11 spices I reach for most often when cooking Indian food and how I use them!
This preparation is simple, but it's still one of my favorite fennel recipes. The wedges caramelize in the oven, taking on an irresistible sweet and savory flavor.
A guide to the different kinds of pepper out there, from the more common black and white peppers to the rarer long pepper, and a few spices that aren't even pepper at all.
One of the things that people find intimidating about cooking Indian food is the vast array of spices used — both whole and ground, which are often combined into complex spice mixes. However, having taught classes on Indian food, I find that as soon as people are able to identify and understand the spices we use, then suddenly they find this cuisine is not as hard to make after all. Here are the 11 spices I reach for most often when cooking Indian food and how I use them!
春のご馳走、山椒の葉を長期保存するにはおすすめの方法。そのままふりかけにしても美味しいです！
Oca can be used as potato in any dish. They can be boiled and mashed, or sliced and roasted. Enjoy my simple, easy, and healthy recipe for NZ yams!
Sweet, strong, and invigorating, cardamom is one of the world's most prized ingredients.
Image © 2012 Leigh Beisch Lives were lost. Empires were built. The new world was discovered. All for the sharp
料理の先生が胡椒についてご紹介します。効能、料理への使い方、白胡椒・青胡椒・赤胡椒との違いなど。
Do you know about "natto"? It refers to Japanese fermented soybeans. Due to its unique stickiness, texture, and taste, it is a food that many people don’t like. However, not only is it healthy and nutritious, but there are many people who eat it every day in Japan! This time, we’d like to teach you the correct way to eat natto so that you can thoroughly enjoy one of Japan’s most traditional foods.
Quando pensamos em temperos fica bem difícil decidir qual utilizar. Por isso separamos 7 temperos e especiarias que são indispensáveis na cozinha.
Japanese Wasabi is one of the most unique spices in Japanese cuisine and the world cuisine with its hotness spicy flavor enhances the taste of the dish. Wasabi is a product with a paste, green color which made from the stems of Wasabia Japonica plants, also known as Japanese horseradish and Wasabi Koreana, Wasabi Tesuigi, […]
