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Corn, Sweet Onion, and Tomato Salad
Side Dish American

Corn, Sweet Onion, and Tomato Salad

4.5

Prep
25 min
Cook
Total
85 min

Instructions

  1. 1 In a large bowl, combine the corn, tomatoes, sweet onion, green onion, and cilantro. Squeeze lime juice over mixture, and mix in. Stir in rice vinegar to taste; the amount you use will depend on the sweetness of the corn, and the acidity of the lime. Season with kosher salt.
  2. 2 Cover, and chill for 45 minutes to an hour. Stir before serving.

By Twila Davis Reed

Magnificent Macaroni Salad
Side Dish American

Magnificent Macaroni Salad

4.7

Prep
15 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
  3. 3 Rinse macaroni in cold water until cool; drain.
  4. 4 Stir mayonnaise, onion, parsley, mustard, rice vinegar, sugar, celery seed, and salt together in a bowl.
  5. 5 Add macaroni and eggs and stir to coat.
  6. 6 Chill in the refrigerator for 30 minutes before serving. Enjoy!

By Christine Anne Limon

Malaysian-Style Watermelon Salad
Side Dish American

Malaysian-Style Watermelon Salad

5.0

Prep
60 min
Cook
10 min
Total
130 min

Instructions

  1. 1 Boil 1 ½ cups vinegar in a medium saucepan. Add 4 tablespoons brown sugar, crushed ginger, shallots, red pepper flakes, and 1 teaspoon salt. Stir until sugar and salt dissolve; remove pickling liquid from heat.
  2. 2 Place watermelon rind in a large bowl; strain pickling liquid through a fine-mesh strainer over rind. Stir to combine; refrigerate at least 1 hour.
  3. 3 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly brown, about 10 minutes; drain on a paper towel-lined plate. Chop or crumble bacon into pieces when cool.
  4. 4 Place 1/2 cup chopped ginger, garlic, lime juice, cilantro stems, remaining 1 cup vinegar, remaining 2 tablespoons brown sugar, and remaining 1/2 teaspoon salt in a blender. Blend on high speed, scraping down jar occasionally, until dressing is mostly smooth.
  5. 5 To assemble the salad: Place 1 cup fresh watermelon on a plate, drizzle with 2 tablespoons dressing, top with 2 tablespoons pickled rind, 1 to 2 tablespoons bacon, 1 tablespoon cilantro leaves, and 1/2 tablespoon green onion.

By Myra L

Perfect Sushi Rice
Side Dish Japanese

Perfect Sushi Rice

4.7

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Rinse rice under cold water in a strainer until water runs clear.
  3. 3 Combine rice and water in a saucepan over medium-high heat; bring to a boil. Reduce heat to low, cover, and cook for 12 minutes. Remove from heat; let stand, covered, until tender, 10 minutes more. The rice will continue to steam. Remove lid; let rice cool.
  4. 4 Meanwhile, combine rice wine vinegar, sugar, oil, and salt in a small saucepan over medium heat; cook until sugar has dissolved. Allow to cool.
  5. 5 Stir vinegar mixture into rice. It may look wet at first, but keep stirring; rice will dry as it cools.
  6. 6 Enjoy!

By LucyDelRey

Spicy Vietnamese Quick-Pickled Vegetables
Side Dish Southeast Asian

Spicy Vietnamese Quick-Pickled Vegetables

5.0

Prep
20 min
Cook
10 min
Total
130 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Inspect two pint-sized jars for cracks, discarding any defective ones. Immerse in simmering water until needed. Wash new, unused lids and rings in warm soapy water.
  3. 3 Bring water, vinegar, sugar, and salt to a boil in a medium saucepan over medium heat. Cook until sugar dissolves, about 3 minutes. Turn off the heat and let cool for 2 minutes.
  4. 4 Meanwhile, divide carrots, radish, cucumbers, and jalapeños evenly between the two clean jars. Pour hot liquid over vegetables in the jars and let come to room temperature, about 30 minutes.
  5. 5 Screw on lids and refrigerate for at least 1 hour before serving.

By Soup Loving Nicole

Smashed Cucumber Salad
Side Dish Asian

Smashed Cucumber Salad

4.8

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Wrap each cucumber in plastic wrap to minimize splattering. Place on a work surface and pound with a flat object (like a meat pounder) until cucumbers crack and are slightly flattened. Remove from plastic. Cut cucumbers in half; halve each side lengthwise. Slice into 1- to 1 ½ -inch wide slices. Transfer to a strainer set over a bowl.
  2. 2 Sprinkle cucumber with salt and sugar; mix until well combined. Refrigerate the bowl and strainer for 30 to 60 minutes so cucumber pieces can drain into the bowl.
  3. 3 To make the dressing: Place garlic, seasoned rice vinegar, soy sauce, sesame oil, and red pepper flakes in a large bowl; whisk together thoroughly.
  4. 4 Transfer drained cucumbers into the bowl with dressing. Toss to coat. Cover with plastic wrap. If you have time, refrigerate salad to allow flavors to mingle, about 30 minutes.
  5. 5 When ready to serve, spoon crushed cucumbers into a serving bowl and sprinkle with sesame seeds.

By John Mitzewich

Asian Cabbage Salad
Side Dish Asian

Asian Cabbage Salad

4.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Toast sesame seeds in a small skillet, shaking frequently, over medium heat until golden brown and fragrant. Transfer toasted seeds to a small plate and set aside.
  2. 2 Toss together cabbage, carrots, and crushed ramen noodles in a large bowl.
  3. 3 Whisk together olive oil, sugar, vinegar, sesame oil, salt, pepper, and ramen seasoning packet in a small bowl until combined.
  4. 4 Pour over cabbage mixture; toss to coat. Top with sesame seeds.

By MommyBennett

Peruvian Pickled Onions (Salsa Criolla)
Side Dish Latin American

Peruvian Pickled Onions (Salsa Criolla)

4.5

Prep
30 min
Cook
Total
70 min

Instructions

  1. 1 Fill a bowl with water; stir in salt until dissolved. Add red onions; let soak for 10 minutes. Drain and pat dry.
  2. 2 Mix onions, cucumbers, tomato, rice vinegar, lime juice, white wine vinegar, jalapeño pepper, cilantro, olive, and black pepper together in a large bowl. Cover with plastic wrap and let marinate at room temperature before serving, about 30 minutes.

By Rich Girl 319

Traditional Kimchi
Side Dish Korean

Traditional Kimchi

4.4

Prep
45 min
Cook
Total
4485 min

Instructions

  1. 1 Place cabbage and radish into a large colander. Sprinkle liberally with salt, mix to combine, and let sit for 1 hour. Sprinkle with additional salt, mix again, and let sit for 1 more hour. Rinse cabbage and let drain.
  2. 2 Combine onion, garlic, ginger, and rice vinegar in a blender. Add water and blend on high power until well combined.
  3. 3 Transfer drained cabbage to a large bowl. Add blended onion mixture, persimmon, cucumber, green onions, and red pepper flakes; mix until well combined.
  4. 4 Transfer kimchi to sterilized airtight containers and refrigerate for three days before serving.

By henry

Sesame Udon Noodles
Side Dish Asian

Sesame Udon Noodles

4.3

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 In a jar with a tight-fitting lid, combine garlic, ginger, soy sauce, rice vinegar, peanut oil, sesame oil, and hot pepper sauce. Close the lid, and shake vigorously to blend. Set aside to let the flavors blend.
  2. 2 Bring a large pot of water to a boil. Add udon noodles, and cook until tender, about 3 minutes. Drain, and place in a serving bowl.
  3. 3 In a microwave-safe bowl, combine the bell peppers with green onion and peas. Heat in the microwave until warm, but still crisp. Add to the noodles in the bowl, and pour the dressing over all. Toss to coat everything in dressing, then sprinkle toasted sesame seeds over the top.

By BAJATHECAT

Chicken Noodle Salad
Side Dish Asian

Chicken Noodle Salad

4.7

Prep
20 min
Cook
15 min
Total
155 min

Instructions

  1. 1 Whisk garlic, rice vinegar, soy sauce, fish sauce, brown sugar, Sriracha, hoisin, and sesame oil together in a mixing bowl for the dressing.
  2. 2 Tear chicken apart into strands similar in width to the spaghetti. Refrigerate until ready to use.
  3. 3 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and rinse with cold water.
  4. 4 Transfer spaghetti to a mixing bowl; add the chicken, carrots, bell pepper, and green onions. Pour in the dressing and toss by hand until well combined. Seal the surface of the salad with plastic wrap and refrigerate, tossing occasionally, for 2 to 12 hours, the longer the better.
  5. 5 Add peanuts, basil, mint, and cilantro to the salad. Toss well; taste and adjust for seasoning.

By John Mitzewich

Vegan Hot and Sour Soup
Side Dish Asian

Vegan Hot and Sour Soup

4.7

Prep
45 min
Cook
15 min
Total
60 min

Instructions

  1. 1 In a small bowl, place wood mushrooms, shiitake mushrooms, and lily buds in 1 1/2 cups hot water. Soak 20 minutes, until rehydrated. Drain, reserving liquid. Trim stems from the mushrooms, and cut into thin strips. Cut the lily buds in half.
  2. 2 In a separate small bowl, soak bamboo fungus in 1/4 cup lightly salted hot water. Soak about 20 minutes, until rehydrated. Drain, and mince.
  3. 3 In a third small bowl, blend soy sauce, rice vinegar, and 1 tablespoon cornstarch. Place 1/2 the tofu strips into the mixture.
  4. 4 In a medium saucepan, mix the reserved mushroom and lily bud liquid with the vegetable broth. Bring to a boil, and stir in the wood mushrooms, shiitake mushrooms, and lily buds. Reduce heat, and simmer 3 to 5 minutes. Season with red pepper, black pepper, and white pepper.
  5. 5 In a small bowl, mix remaining cornstarch and remaining water. Stir into the broth mixture until thickened.
  6. 6 Mix soy sauce mixture and remaining tofu strips into the saucepan. Return to boil, and stir in the bamboo fungus, chili oil, and sesame oil. Garnish with green onion to serve.

By Red West

Strawberry Vinegar
Pantry American

Strawberry Vinegar

5.0

Prep
5 min
Cook
5 min
Total
4330 min

Instructions

  1. 1 Heat vinegar and sugar in a small saucepan to just below boiling. Stir until sugar is dissolved.
  2. 2 Place strawberries in a sterilized pint jar and lightly press with a muddler or the back of a spoon to release a bit of juice. Pour in vinegar and wipe the rim with a clean cloth. Seal and let sit in a cool, dark place until flavors develop, about 3 days. Shake jar gently once a day. Infuse longer for a more concentrated flavor.
  3. 3 Strain the infused vinegar into a sterile bottle or jar through a cheesecloth or coffee filter. Seal.

By France Cevallos

Candied Bacon
Breakfast American

Candied Bacon

4.8

Prep
5 min
Cook
50 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Mix brown sugar, rice vinegar, maple syrup, and black pepper in a small bowl.
  3. 3 Place bacon slices on a cooling rack set over a baking sheet.
  4. 4 Bake in the preheated oven for 10 minutes, turn slices, and bake another 5 minutes.
  5. 5 Remove bacon and brush both sides with brown sugar mixture.
  6. 6 Return bacon to the oven and bake another 5 minutes.
  7. 7 Repeat basting every 5 minutes until bacon is browned and crisp, about 35 minutes.

By John Mitzewich

Chef John's Miso-Glazed Barramundi
Dinner American

Chef John's Miso-Glazed Barramundi

4.9

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Whisk miso paste, rice wine vinegar, brown sugar, and soy sauce together in a bowl until smooth.
  2. 2 Place barramundi fillets, rounded-sides up, on a plate; spread 1/2 miso glaze on rounded sides.
  3. 3 Heat oil over high heat in a nonstick skillet; add fillets, glazed-sides down, and spread remaining 1/2 glaze over flat sides fillets. Cook until slightly white around edges, 1 to 2 minutes. Flip fillets; cook until flaky and white, 1 to 2 minutes more.

By John Mitzewich

Simple Romaine Salad
Dinner American

Simple Romaine Salad

5.0

Prep
10 min
Cook
Total
20 min

Instructions

  1. 1 Trim and discard root end romaine; slice leaves into thin ribbons, about 1/8-inch-thick, discarding any pieces of core. Transfer to a large bowl; toss gently to separate romaine ribbons.
  2. 2 Drizzle olive oil, lemon juice, vinegar, and pepper over romaine; toss to coat. Set aside to rest for 10 minutes.
  3. 3 Sprinkle with sea salt and toss gently right before serving.

By FrackFamily5 CACT

Tangy Glazed Black Cod
Dinner American

Tangy Glazed Black Cod

3.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C). Spray the bottom of a Dutch oven or covered casserole dish with cooking spray.
  2. 2 Combine lime juice, brown sugar, vinegar, and soy sauce in a saucepan over medium heat; cook and stir until sauce is thickened, about 5 minutes.
  3. 3 Place cod in the prepared Dutch oven. Pour sauce over fish and arrange tomatoes around fish. Cover dish with an oven-safe lid.
  4. 4 Bake in the preheated oven until fish flakes easily with a fork, about 10 minutes.

By Courtney Crum

Cucumber and Cantaloupe Salad
Lunch American

Cucumber and Cantaloupe Salad

3.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Cut the cucumber in to quarters lengthwise then slice thinly and place into a bowl. Cut the cantaloupe into thin pieces the same size as the cucumber and place into the bowl. Season with the chili oil, rice vinegar, salt, and sugar. Mix well then sprinkle with sesame seeds to serve.

By Seyet

Baked Chicken Thighs Coated With Corn Flake Crumbs
Dinner American

Baked Chicken Thighs Coated With Corn Flake Crumbs

4.0

Prep
30 min
Cook
60 min
Total
105 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a half-sheet pan with aluminum foil. Place a baking rack on top.
  2. 2 Place corn flake crumbs in a bowl.
  3. 3 Mix teriyaki sauce, Sriracha sauce, paprika, rice vinegar, and sugar together in a large bowl until sauce has a thick consistency.
  4. 4 Place chicken thighs in the bowl with sauce. Tumble thighs together until completely coated. Smear sauce onto any bare spots and under any loose flaps of skin.
  5. 5 Place 1 thigh into the bowl with corn flakes. Spoon crumbs on top using a tablespoon. Press crumbs onto thigh using the back of the spoon, pressing thigh down into crumbs to coat underside. Turn over and repeat pressing. Place onto the baking rack, skin-side up. Repeat with remaining thighs and crumbs, placing largest thighs in the corners of the rack to receive the most heat.
  6. 6 Bake in the preheated oven for 30 to 40 minutes depending on the size of thighs. Reduce oven temperature to 325 degrees F (165 degrees C) and continue baking, 15 to 20 minutes. Turn thighs over to help undersides crisp up. Bake until no longer pink at the bone and juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted near bone should read 165 degrees F (74 degrees C).
  7. 7 Let thighs rest on the baking rack for at least 15 minutes before serving.

By Doug in Manhattan

California Sushi Roll
Dinner American

California Sushi Roll

5.0

Prep
10 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Rinse rice until water runs clear. Combine rice and 1 1/2 cups water in a saucepan and bring to a boil, about 5 minutes. Reduce heat to low, cover, and simmer until water is completely absorbed and rice is soft, 8 to 10 minutes.
  2. 2 Use a wooden spoon to transfer cooked rice to a non-metal bowl and set aside to cool.
  3. 3 Meanwhile, combine vinegar, sugar, and salt in a small saucepan and bring to a boil, about 5 minutes. Reduce heat and simmer 1 minute more. Combine vinegar mixture with the cooling rice a few tablespoons at a time until rice is coated; you may not need all of the vinegar mixture. Set aside to finish cooling completely, about 15 minutes.
  4. 4 Place a sheet of nori on a sushi mat with the rough side facing up. Place a small bowl of water nearby. Use wet hands to evenly spread a handful of rice onto the nori. Arrange cucumber and crab across the nori, about 1/2 inch from the edge closest to you. Roll the wrap starting at the close edge and rolling away from yourself. Press and roll again to seal. Repeat with remaining nori, rice, cucumber, and crab.
  5. 5 Dip a sharp knife into water and slice each roll into 8 pieces, rinsing the knife after each cut to prevent sticking.

By Lisa Lou

Chef John's Grilled Flap Steak
Dinner American

Chef John's Grilled Flap Steak

5.0

Prep
10 min
Cook
5 min
Total
255 min

Instructions

  1. 1 Whisk curry paste, fish sauce, rice vinegar, coconut milk, black pepper, cayenne pepper, and salt together in a large shallow glass or ceramic bowl. Add the flap steak and turn to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 4 to 12 hours.
  2. 2 Remove the flap meat from the marinade and shake off excess. Discard remaining marinade.
  3. 3 Preheat an outdoor grill for high heat and lightly oil the grate.
  4. 4 Cook flap steak on the preheated grill until it starts to firm and is reddish-pink and juicy in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate to rest for at least five minutes before slicing against the grain.

By John Mitzewich

Deconstructed Spam Musubi
Dinner American

Deconstructed Spam Musubi

5.0

Prep
15 min
Cook
20 min
Total
95 min

Instructions

  1. 1 Mix sugar, soy sauce, and oyster sauce together in a resealable gallon-sized bag. Add Spam and seal the bag; turn the bag, gently squeezing to coat Spam. Marinate for at least 1 hour.
  2. 2 Bring water to a boil; add rice. Return to a boil, then reduce the heat to low and simmer until liquid is absorbed and rice is tender, about 15 minutes. Stir vinegar into rice until combined.
  3. 3 When the rice is almost finished cooking, heat a skillet over medium-high heat. Add Spam and marinade. Cook, stirring frequently, until Spam is browned and marinade is absorbed, about 5 minutes.
  4. 4 Stir rice and seaweed together in a bowl; add luncheon meat and mix well.

By gammaray