Type what you have

Ingredients

• ✓ kosher salt
• rosemary
• olive oil
• cooking spray
• butternut squash
• rutabaga
• parsnip
• potato
• chicken stock
• salt
• black pepper
• balsamic vinegar
• white truffle oil

Instructions

1. 1 With a mortar and pestle, grind together rosemary and kosher salt. Pour in olive oil and continue to mash until the oil starts to turn a darker green. Set aside for about an hour.
2. 2 Preheat oven to 425 degrees F (220 degrees C). Coat a shallow roasting pan with cooking spray.
3. 3 Place the squash, rutabagas, parsnips and potatoes in a large bowl. Pour the olive oil mixture through a fine-mesh strainer into the bowl. Toss vegetables with oil to coat.
4. 4 Evenly spread vegetables on the prepared pan. Roast 30 minutes in the preheated oven, until nicely browned and cooked through. You may need to remove some of the smaller pieces from the oven before all of the vegetables are cooked to avoid burning them.
5. 5 While the vegetables are roasting, simmer chicken stock in a large pot over medium low heat. When the vegetables are done add them to the simmering chicken stock and simmer together for about 10 minutes.
6. 6 Use an immersion blender to puree the soup in the pot, or puree in batches in a blender or food processor. Add extra broth or water if the soup is too thick. Season with salt and pepper to taste. Serve in warmed bowls, garnishing each serving by drizzling a quarter teaspoon of balsamic vinegar and a quarter teaspoon of white truffle oil over the soup.

By Always Cooking Up Something

Ingredients

• ✓ kosher salt
• olive oil
• onion
• carrot
• garlic
• butternut squash
• chicken broth
• maple syrup
• cider vinegar
• cayenne pepper
• creme fraiche
• chive
• butter
• sage leaf

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Start the soup: Drizzle olive oil into large roasting pan. Add onion, carrots, garlic cloves, and a big pinch of salt; toss until vegetables are coated in oil. Place squash halves onto the chopped vegetables with the cut sides facing up. Sprinkle squash with additional salt.
3. 3 Roast in the preheated oven until squash is tender and easily pierced with the tip of a knife, about 1 hour. Remove from the oven and allow vegetables to cool a bit.
4. 4 While the vegetables are cooling, make the brown butter: Melt butter in a saucepan over medium heat. When butter foams and starts to turn golden brown, reduce the heat to low. When butter turns from golden to a light, nutty brown, remove from the heat and immediately stir in sage leaves.
5. 5 Finish the soup: Scoop out squash flesh and place into a large stockpot with remaining roasted vegetables. Stir in chicken broth, brown butter mixture, and maple syrup. Place the pot over high heat and bring to a simmer. Reduce the heat to low and slowly simmer to blend flavors, 45 to 60 minutes. Remove from the heat.
6. 6 Blend with an immersion blender until very smooth, 3 to 4 minutes. Pass mixture through a strainer to remove any remaining fibrous bits.
7. 7 If soup seems too thick, add a few tablespoons of water or chicken broth. Stir in cider vinegar, a pinch of salt if needed, and cayenne pepper. Garnish each serving with a dollop of crème fraîche and chopped chives.

By John Mitzewich

Ingredients

• ✓ kosher salt
• lemon
• cayenne pepper
• vermicelli
• parsley
• cilantro
• water
• flour
• green lentil
• chickpea
• water
• celery
• tomato
• chicken broth
• tomato paste
• garlic
• cinnamon
• black pepper
• ginger
• cumin
• coriander
• paprika
• yellow onion
• lamb shoulder
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a stock pot over medium-high heat and cook cubed lamb until nicely browned and some of the fat has rendered, about 5 minutes.
3. 3 Toss in diced onion and a generous pinch of salt. Cook, stirring often, until onion is soft and lightly browned, 4 to 5 minutes. Season with smoked paprika, coriander, cumin, ground ginger, black pepper, and cinnamon. Add minced garlic and cook and stir until fragrant, 30 seconds to 1 minute.
4. 4 Add tomato paste and cook and stir for about 1 minute.
5. 5 Add chicken broth, crushed tomatoes, and celery; stir until well combined. Add water and bring to a boil over high heat.
6. 6 Once soup is boiling, add chickpeas and green lentils; season with salt to taste. Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally.
7. 7 Mix flour and 2 tablespoons cold water in a small bowl and drizzle slurry into the soup to thicken.
8. 8 Bring back to a simmer and add 1/2 of the cilantro and 1/2 of the parsley; stir to combine.
9. 9 Simmer on medium-low heat until meat and lentils are perfectly tender and soup has thickened, about 20 more minutes.
10. 10 Stir in vermicelli pasta and cook until tender, 10 to 15 minutes. Taste and adjust seasoning with cayenne and salt. Add remaining chopped cilantro and parsley and finish by drizzling lemon juice to taste into the soup.
11. 11 Serve immediately with a drizzle of olive oil.

By John Mitzewich

Ingredients

• ✓ kosher salt
• avocado oil
• garlic
• ginger root
• taiwanese cabbage
• red chile pepper
• rice wine vinegar

Instructions

1. 1 Heat oil in a wok or a large skillet over medium-high heat. Add garlic and ginger; cook and stir for about 30 seconds. Add cabbage and chile pepper; stir quickly, mixing in garlic and ginger. Stir-fry until cabbage becomes translucent and volume is reduced by half, but without it losing texture, 3 to 4 minutes. Stir in rice vinegar and season with salt.

By lutzflcat

Ingredients

• ✓ kosher salt
• napa cabbage
• rainbow carrot
• scallion
• chili paste
• white miso
• garlic
• ginger

Instructions

1. 1 Quarter each head of cabbage; remove and discard the cores. Chop cabbage into 1-inch pieces. Transfer in batches to a large salad spinner. Fill with water, agitate with your hands, drain and spin. Repeat with remaining cabbage.
2. 2 Peel and trim carrots. Cut into 1-inch lengths, then julienne cut.
3. 3 Divide cabbage and carrots evenly between 3 large anti-reactive bowls. Sprinkle 1/3 of the salt over each bowl, then massage with your hands until cabbage is well coated and starting to soften. Fill bowls with cold water to cover. Cover with plastic wrap and let sit on the counter for 2 to 3 hours.
4. 4 Drain cabbage and carrots in a strainer. Reserve 1 to 2 cups brine in a sealed container.
5. 5 Meanwhile, trim scallions. Cut dark green parts into 1-inch lengths and set aside. Cut off white parts (the bottom 3 to 4 inches), cut into 1/2-inch pieces, and place in a food processor. Set light green parts aside for another use.
6. 6 Add chili paste, miso, garlic, and ginger to the food processor. Process until fully blended; it will be thick.
7. 7 Transfer cabbage and carrots back to the bowls and add dark green scallions. Spoon 1/3 of the chili paste mixture into each bowl. Use food-safe gloves and massage it all over until vegetables are completely covered.
8. 8 Pack kimchi into six sterilized pint-sized jars. Cover with a 2-piece lid and screw partway to keep lid in place but not to seal.
9. 9 Transfer jars to a rimmed baking dish and let sit at room temperature until bubbly and fragrant, about 72 hours. Every 24 hours, open the jars and slide a clean chopstick or knife down all 4 sides of each jar to release air bubbles. Press veggies down with a spoon so they are submerged in liquid, adding a spoon or two of reserved brine if necessary, but veggies do release a fair amount of liquid. Because the lids are not sealed fully, there may be some overflow. That's okay, just wipe the jars and continue on with the process. It just means the fermentation is very active.
10. 10 After the 72 hours, clean outsides of jars and inner rims as necessary. Seal lids tightly and store in the refrigerator.

By jaybu

Ingredients

• ✓ kosher salt
• brown sugar
• water
• pork tenderloin
• peanut butter
• sake
• soy sauce
• white wine vinegar
• honey
• peanut oil
• thai chili paste
• sriracha chili sauce
• garlic
• ginger root
• green onion
• cilantro

Instructions

1. 1 Dissolve the salt and brown sugar in 1/4 cup warm water. Pour into a large resealable plastic bag with remaining 2 3/4 cups water. Place pork in bag, seal, and refrigerate overnight.
2. 2 In a small, microwavable bowl, combine peanut butter, sake, soy sauce, vinegar, honey, peanut oil, chili paste, chili sauce, garlic, ginger root, green onions, and cilantro. Microwave for 30 seconds to 1 minute to melt peanut butter; mix thoroughly.
3. 3 Reserve 1/2 to 3/4 cup of this peanut sauce to serve as a sauce for the cooked meat; refrigerate until ready to use. Pour remaining sauce into a resealable plastic bag. Remove pork from brine; discard brine. Rinse pork, pat dry, and place in the bag with the peanut sauce marinade. Refrigerate for 8 hours, or overnight.
4. 4 Preheat grill for medium heat. Take pork out of peanut sauce marinade; let sit at room temperature for about 20 minutes. Pour marinade in small saucepan. Heat to a boil, and boil for 3 minutes. If marinade gets too thick, add a little milk to thin.
5. 5 Lightly oil grill grate, and arrange tenderloins on grill. When pork reaches 125 degrees F (50 degrees C), baste with the boiled marinade. Watch pork carefully after basting so that it doesn't burn. Use a bbq spatula to roll the pork around while cooking. Grill pork tenderloins until internal temperature reaches 145 degrees F (63 degrees C); this should take about 15 minutes. Pull off the grill, and let sit for 5 minutes before slicing into thin rounds.
6. 6 Warm the reserved sauce in the microwave, and place a dollop of the sauce on each plate. Place pork slices on top of sauce to serve.

By BAJATHECAT

Ingredients

• ✓ kosher salt
• green bean
• sesame oil
• vegetable oil
• garlic
• shallot
• black pepper
• sesame seed

Instructions

1. 1 Bring a large pot of water to a boil. Add the green beans, and cook for about 2 minutes. Drain, and immediately transfer to a bowl of ice water to stop the cooking. Drain again.
2. 2 Heat the sesame oil and vegetable oil in a large skillet over medium-high heat. Add the green beans, and fry for 2 to 3 minutes, stirring constantly. Add the garlic, shallot, salt and pepper to the beans. Cook and stir for 1 minute. Mix in the sesame seeds, cook for 1 more minute, then serve.

By JULIEP

Ingredients

• ✓ kosher salt
• cucumber
• sugar
• garlic
• rice vinegar
• soy sauce
• sesame oil
• red pepper flakes
• sesame seed

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

Ingredients

• ✓ kosher salt
• pork chop
• teriyaki sauce
• ketchup
• brown sugar
• chile-garlic sauce
• ginger
• garlic
• shallot
• garlic-pepper seasoning

Instructions

1. 1 Place pork chops in the bottom of a slow cooker.
2. 2 Whisk teriyaki sauce, ketchup, brown sugar, chili garlic sauce, ginger, garlic, shallots, garlic pepper, and salt together in a bowl; pour over pork chops.
3. 3 Cook on High for 1 hour. Adjust setting to Low; cook on Low until pork chops are tender, about 3 hours more.

By FlamingoFanatic

Ingredients

• ✓ kosher salt
• shrimp
• cilantro
• garlic
• sambal chili paste
• brown sugar
• fish sauce
• turmeric
• cayenne pepper
• panko bread crumb
• vegetable oil

Instructions

1. 1 Combine shrimp, cilantro, garlic, chili paste, brown sugar, salt, fish sauce, turmeric, and cayenne pepper in the bowl of a food processor; pulse until mixture begins to break down. Scrape down sides of the bowl. Continue processing until mixture is very smooth but not puréed and moves around the bowl as a mass; transfer to a mixing bowl. Cover with plastic wrap; press wrap against surface of shrimp mixture. Refrigerate until chilled, 1 to 2 hours.
2. 2 Place panko on a plate. Scoop out 8 equal-sized portions of shrimp mixture; roll in panko to coat. Shape into thin patties.
3. 3 Heat oil in skillet over medium-high heat. Add shrimp cakes, in batches; cook until golden brown and cakes spring back to the touch, about 2 minutes per side. Drain on paper towels. Repeat with remaining cakes.

By John Mitzewich

Ingredients

• ✓ kosher salt
• red cabbage
• carrot
• cilantro
• parsley
• green onion
• red bell pepper
• chicken breast
• onion
• salt
• water
• water
• spelt kernel
• serrano chile pepper
• garlic
• ginger
• cayenne pepper
• peanut butter
• rice wine vinegar
• olive oil
• sesame oil
• soy sauce

Instructions

1. 1 Whisk together soy sauce, sesame oil, olive oil, vinegar, peanut butter, cayenne pepper, ginger, garlic, and serrano in a small bowl; set aside.
2. 2 Toast spelt kernels in a dry skillet on medium-high heat until the kernels are browned and some have popped. Remove, place in a mesh strainer, and rinse well with cold water. Drain. Bring 6 cups of water to a boil in a large saucepan; add 1/2 teaspoon kosher salt and stir in spelt kernels. Return to a boil then cover, reduce heat to low, and simmer until tender, about 1 hour. Drain well and set aside to cool.
3. 3 While the spelt is simmering, fill a skillet with 1 quart water, 1/2 teaspoon salt, and onion. Bring to a boil over high heat. Add chicken breasts, reduce the heat to medium-low, cover, and simmer until the chicken is cooked through, about 15 minutes. Remove chicken from liquid and allow to cool.
4. 4 Once chicken is cool enough to handle, shred into bite-sized chunks and place in a large bowl. Stir in spelt, bell pepper, green onions, parsley, cilantro, carrots, and cabbage. Pour sauce over salad and stir well to combine.

By Always Cooking Up Something

Ingredients

• ✓ kosher salt
• yukon gold potato
• mint
• olive oil
• red onion
• red bell pepper
• garlic
• lemon juice
• green onion
• mint
• parsley
• black pepper
• aleppo chili flake
• cayenne pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well.
3. 3 Transfer cooked potatoes to a large mixing bowl and let cool slightly.
4. 4 While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint.
5. 5 Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined.
6. 6 Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
7. 7 Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve.

By John Mitzewich

Ingredients

• ✓ kosher salt
• vegetable oil
• onion
• red curry paste
• sriracha sauce
• ginger
• garlic
• sweet potato
• carrot
• black pepper
• vegetable broth
• coconut milk

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Add onion and sauté until soft and translucent, 3 to 4 minutes. Add curry paste, Sriracha sauce, ginger, and garlic; sauté until fragrant, 3 to 4 minutes. Stir in sweet potatoes and carrots; season with kosher salt and pepper.
2. 2 Add vegetable broth and bring to a boil. Reduce the heat to low and simmer until vegetables are fork tender, 20 to 25 minutes. Turn off the heat and purée with an immersion blender until soup is smooth. Stir in coconut milk and adjust seasoning, if necessary.

By Nan

Ingredients

• ✓ kosher salt
• halibut
• mayonnaise
• lemon juice
• chile-garlic sauce
• white sugar
• soy sauce
• sesame oil
• mushroom
• onion
• lemon
• sesame seed
• green onion

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Set an oven rack into the center of the oven.
3. 3 Line a baking sheet with aluminum foil and a layer of cooking spray.
4. 4 Arrange halibut pieces on the prepared baking sheet so that all pieces are touching.
5. 5 Mix the mayonnaise, lemon juice, chili garlic sauce, sugar, soy sauce, and sesame oil in a bowl; fold the mushrooms and onion into the mayonnaise mixture.
6. 6 Spread the mushroom mixture over the halibut pieces.
7. 7 Squeeze one lemon half over the mushroom mixture; sprinkle with Kosher salt.
8. 8 Bake in the preheated oven until almost opaque, 15 to 20 minutes; remove the baking sheet from the oven.
9. 9 Raise the oven rack with the baking sheet to the next-highest level switch the oven to broil.
10. 10 Continue cooking the fish under the broiler until the top is browned, about 10 minutes.
11. 11 Squeeze the remaining lemon half evenly over the fish.
12. 12 Sprinkle with sesame seeds and green onions.

By Cari

Ingredients

• ✓ kosher salt
• wheat noodle
• ketchup
• sesame oil
• soy sauce
• brown sugar
• lime juice
• green onion
• carrot
• zucchini
• red bell pepper
• sesame seed
• red pepper flakes

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the Chinese noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until they have cooked through, about 5 minutes. Drain well in a colander set in the sink. Rinse the noodles with cold water several times to chill, then drain again.
2. 2 In a large salad bowl, whisk together the ketchup, sesame oil, soy sauce, brown sugar, kosher salt, and lime juice until the brown sugar has dissolved. Place the noodles, green onion, carrots, zucchini, red pepper, sesame seeds, and red pepper flakes into the bowl, and gently toss to thoroughly mix the salad and coat with dressing. Chill at least 2 hours before serving.

By Tina Kauffman

Ingredients

• ✓ kosher salt
• chicken broth
• mushroom broth
• oyster sauce
• rice wine
• dry sherry
• cornstarch
• peanut oil
• vegetable oil
• garlic
• ginger root
• shiitake mushroom
• baby bok choy

Instructions

1. 1 Stir together broth, oyster sauce, rice wine, and cornstarch in a small bowl.
2. 2 Heat oil in a wok or large skillet over medium-high heat until it shimmers. Stir-fry garlic and ginger with salt until fragrant, about 30 seconds. Add shiitakes and stir-fry until softened, 1 to 2 minutes. Add bok choy and stir-fry until crisp-tender, 2 to 3 minutes.
3. 3 Re-stir cornstarch mixture. Make a well in vegetables and add cornstarch mixture. Bring to a boil and toss to coat vegetables. Serve immediately.

By RuthE

Ingredients

• ✓ kosher salt
• onion
• carrot
• canola oil
• rice
• black pepper
• pea
• garlic
• soy sauce
• egg
• green onion
• mayonnaise
• sriracha
• rice vinegar

Instructions

1. 1 Set an oven rack in the center of the oven and preheat the oven's broiler.
2. 2 Make the fried rice: Toss onion and carrot with oil on a rimmed baking sheet until coated; arrange in a single layer.
3. 3 Broil in the preheated oven for 5 minutes.
4. 4 Add rice, salt, and pepper to the sheet pan and toss to coat. Continue to broil until rice is just golden, 8 to 10 minutes, stirring halfway through.
5. 5 Add frozen peas, garlic, and soy sauce; toss to evenly coat and spread in an even layer. Use the back of a spoon to form four indentations in the rice mixture. Crack an egg into each indentation. Broil until egg whites are set, about 3 minutes.
6. 6 Meanwhile, make the Sriracha mayo: Stir mayonnaise, Sriracha, and rice vinegar together in a small bowl until well combined.
7. 7 Drizzle Sriracha mayo over fried rice and sprinkle with green onions.

By Nicole McLaughlin

Ingredients

• ✓ kosher salt
• cornstarch
• ginger
• black pepper
• egg
• chicken breast
• canola oil
• peanut oil
• honey
• hot pepper sauce
• rice vinegar
• red pepper
• white rice
• scallion
• white sesame seed

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Place a rack in the center of the oven.
2. 2 Combine cornstarch, ginger, pepper, and 1 teaspoon salt in a large bowl. Place beaten eggs in a separate large, shallow bowl. Add chicken to cornstarch mixture and toss to coat.
3. 3 Heat 2 tablespoons oil in a large nonstick skillet over medium-high until shimmering.
4. 4 While oil is heating, transfer 1/3 of the chicken to dish with eggs and toss to coat.
5. 5 Use a slotted spoon to transfer chicken to the hot skillet and cook in hot oil, turning once, until chicken is golden on both sides, about 2 minutes per side (chicken will not be cooked through at this point). Transfer to a 9x13-inch baking dish. Repeat with remaining chicken, adding 1 tablespoon of oil to the skillet per new batch (3 batches total).
6. 6 Stir together honey, hot sauce, vinegar, crushed red pepper, and remaining 1/2 teaspoon salt in a bowl. Pour over chicken in the baking dish and stir to coat.
7. 7 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, stirring halfway through, 25 to 30 minutes. An instant-read thermometer inserted into the center of the chicken should read 165 degrees F (74 degrees C).
8. 8 Serve over rice and sprinkle with scallions and sesame seeds.

By TheOtherJuliaGulia

Ingredients

• ✓ kosher salt
• chunk light tuna
• cranberry
• carrot
• green onion
• cilantro
• sesame seed
• ginger
• red chile pepper
• mayonnaise
• asian chile paste
• sesame oil
• soy sauce
• honey

Instructions

1. 1 Mix tuna, cranberries, carrot, green onions, cilantro, sesame seeds, ginger, ground chile pepper, and kosher salt together in a large bowl.
2. 2 Whisk mayonnaise, chile paste, sesame oil, soy sauce, and honey together in a separate bowl; add to tuna mixture and stir to coat.

By mimilulu

Ingredients

• ✓ kosher salt
• carrot
• garlic
• sesame oil
• chickpea
• cashew
• rice vinegar
• lime juice
• tahini
• ginger
• sriracha sauce
• paprika
• salt
• sesame oil
• cilantro

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil.
2. 2 Distribute carrots and garlic cloves on the baking sheet. Drizzle with 2 teaspoons sesame oil and season with kosher salt; toss to coat.
3. 3 Roast in the preheated oven until carrots are tender, stirring halfway through, about 25 minutes. Remove from the oven and allow carrots to cool to room temperature, 10 to 15 minutes..
4. 4 Add the carrot-garlic mixture, garbanzo beans, cashews, rice vinegar, lime juice, tahini, ginger, Sriracha, paprika, and salt to a food processor; blend until well combined. Stream in the reserved bean liquid though the feed tube, one tablespoon at a time, until hummus is smooth and creamy and has reached desired consistency.
5. 5 Taste, and adjust seasoning, if necessary. Transfer to a bowl, and garnish with a drizzle of sesame oil and chopped cilantro.

By lutzflcat

Ingredients

• ✓ kosher salt
• all-purpose flour
• water
• shrimp
• green onion
• garlic
• soy sauce
• sesame oil
• sriracha sauce
• rice vinegar
• soy sauce
• sambal chile sauce
• green onion
• vegetable oil
• butter

Instructions

1. 1 Place 2 1/2 cups flour for dough in a bowl. Add salt and hot water and stir with a wooden spoon until it all comes together into a shaggy dough. Transfer to a work surface and knead until dough is very soft but not super sticky. Knead, roll, and stretch dough until smooth and fairly elastic, about 3 more minutes. Wrap dough with plastic wrap and let rest at room temperature for about 1 hour.
2. 2 Meanwhile, combine shrimp, green onions, garlic, soy sauce, sesame oil, and Sriracha in a non-reactive bowl; toss until shrimp are thoroughly and evenly covered. Cover with plastic wrap and marinate in the refrigerator for 30 minutes.
3. 3 Combine rice vinegar, soy sauce, chile sauce, and green onions for dipping sauce in a bowl. Stir and set aside until needed.
4. 4 Unwrap dough and cut off a small piece. Roll it into a ball and then press it into a flat disc on a floured surface. Use a rolling pin to roll it into a 3 1/2-inch circle, about 1/8 inch thick. Dip your finger into some cold, fresh water and moisten the edge of the circle. Spoon 1 shrimp into the center, along with a little bit of green onion and marinade. Fold dough around the shrimp and press edges together until perfectly sealed. Trim any excess dough from the ends and either discard or reuse. Crimp the edges a bit with your fingers, if desired. Transfer to a flour-dusted plate and refrigerate while you assemble the remaining potstickers.
5. 5 Brush a 10-inch nonstick pan with 2 teaspoons oil and place over medium-high heat. Once hot, place 6 potstickers in the pan with the flat sides down. Cook for 1 minute, then add 2 teaspoons butter to the pan. Tilt the pan as the butter melts to distribute it evenly and cook until the bottoms of the potstickers are golden brown, about 30 seconds. Add 2 to 3 tablespoons water and quickly cover with the lid. Steam dumplings until cooked through and most of the water has evaporated, 2 to 3 minutes. Remove from the heat and repeat to cook the remaining 6 potstickers with remaining oil and butter.
6. 6 Serve immediately with dipping sauce on the side.

By John Mitzewich

Ingredients

• ✓ kosher salt
• ground lamb
• garlic
• green onion
• fresno chile pepper
• green pea
• black pepper
• cayenne pepper
• cumin
• rice vinegar
• soy sauce
• mint
• egg
• water
• wonton wrapper
• butter

Instructions

1. 1 Combine lamb, garlic, green onions, chile pepper, peas, salt, pepper, cayenne, and cumin in a bowl. Mix with 2 forks, starting on the surface of the mixture, until ingredients are evenly combined. Wrap in plastic and chill for 3 hours, or up to overnight.
2. 2 Mix rice vinegar, soy sauce, and mint together in a bowl for dipping sauce. Refrigerate until needed.
3. 3 Combine beaten egg and water in a small bowl. Brush the edges of a wonton wrapper with some of the egg wash. Drop 2 to 3 teaspoons of filling in the center. Fold over and press edges together while squeezing out any air bubbles. Continue with remaining wrappers and filling. Let rest for about 10 minutes.
4. 4 Heat butter in a pan over medium heat. Fry batches of dumplings in the hot butter until meat is no longer pink and dumplings are golden brown, about 3 minutes per side. Serve with dipping sauce.

By John Mitzewich

Ingredients

• ✓ kosher salt
• flank steak
• white sugar
• black pepper
• cornstarch
• vegetable oil
• egg
• onion
• garlic
• ginger
• pea
• water
• white rice
• soy sauce
• white vinegar
• sesame oil

Instructions

1. 1 Pat flank steak dry with a paper towel. Cut into bite-sized pieces and transfer to a medium bowl. Season with 1 teaspoon sugar, salt, and pepper. Add cornstarch and toss until well coated.
2. 2 Heat 1 teaspoon oil in a wok or large skillet over medium-high heat. Add eggs and scramble using a rubber spatula, 3 to 5 minutes. Remove eggs to a dish.
3. 3 Add 1 teaspoon oil and 1/2 of the meat to the wok. Increase heat to high and cook until browned on all sides and cooked through, 3 to 5 minutes. Remove to a plate. Add 1 teaspoon oil and repeat with remaining meat.
4. 4 Add remaining 2 tablespoons oil to the wok and reduce heat to medium-low. Add onion, garlic, and ginger; cook until onions begin to soften, 2 to 3 minutes. Add peas and water; cook until peas are tender, 2 to 3 minutes. Add cooked rice, breaking it up with a spatula, and cook until heated through, 2 to 3 minutes. Stir in soy sauce, remaining 4 teaspoons sugar, vinegar, and sesame oil. Add meat and scrambled eggs, toss together, and cook until heated through, about 3 minutes. Serve immediately.

By jacquelinefontillashotmailco

Ingredients

• ✓ kosher salt
• chive
• lime juice
• sake
• butter
• heavy cream
• sake
• shallot
• ginger
• butter
• miso
• water
• soy sauce
• brown sugar
• salmon fillet
• cooking spray
• snow pea
• short-grain white rice
• water

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until most of the water has been absorbed, about 20 minutes.
2. 2 While rice cooks, place snow peas on top of rice and steam, covered, until crisp-tender, about 5 minutes. Transfer snow peas to a bowl to stop cooking; set aside.
3. 3 Preheat the oven broiler. Set an oven rack about 6 inches from the heat source. Line a baking dish with aluminum foil and coat with cooking spray.
4. 4 Arrange salmon fillets on the prepared baking dish. Whisk together brown sugar, soy sauce, hot water, and miso in a small bowl until combined; spoon over salmon.
5. 5 Broil in the preheated oven, basting frequently with soy sauce mixture, until golden brown and fish flakes easily with a fork, 10 to 15 minutes.
6. 6 While salmon cooks, make sauce: Melt butter in a small saucepan over medium-high heat. Add ginger and shallots; cook and stir until shallots are translucent, 2 to 3 minutes. Add 1/2 cup sake; bring to a boil and cook until reduced by 2/3, about 3 minutes. Add heavy cream; bring to a boil and cook until sauce is reduced by half, about 2 minutes.
7. 7 Whisk in butter, one cube at a time, until incorporated and sauce is thick and creamy. Remove from heat. Whisk in remaining 1 tablespoon sake and lime juice. Season with salt.
8. 8 Spoon some sake sauce onto 4 serving plates. Place rice in the middle of each and top with a salmon fillet. Arrange snow peas around each plate. Garnish with chives.

By Everettrj

Ingredients

• ✓ kosher salt
• sesame seed
• cilantro
• avocado
• spinach
• sesame oil
• honey
• soy sauce
• peanut butter
• lime juice
• chicken breast
• ginger root
• garlic
• quinoa
• chicken broth
• black pepper
• olive oil
• red onion
• sweet potato

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Spread sweet potato and red onion on a baking sheet; drizzle with 1 tablespoon olive oil. Season with salt and black pepper; toss to coat.
3. 3 Bake in the preheated oven until sweet potatoes are tender, 20 to 25 minutes.
4. 4 Meanwhile, bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth is absorbed, 15 to 20 minutes.
5. 5 Heat 1 tablespoon olive oil in a skillet over medium heat. Add 2 cloves garlic and ginger; cook and stir until fragrant, about 1 minute. Add chicken; cook until no longer pink in centers and juices run clear, about 6 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Cut chicken into 1-inch pieces.
6. 6 Whisk lime juice, peanut butter, soy sauce, honey, and remaining 1 garlic clove together in a bowl; whisk in remaining 1 tablespoon olive oil and sesame oil until dressing is smooth.
7. 7 Divide quinoa among bowls; top with chicken, sweet potato mixture, spinach, and avocado. Sprinkle cilantro and sesame seeds over top; drizzle with dressing.

By mkinshella

Ingredients

• ✓ kosher salt
• sesame seed
• green onion
• pineapple
• ginger
• garlic
• zucchini
• red bell pepper
• sesame oil
• vegetable oil
• black pepper
• shrimp
• cornstarch
• water
• soy sauce
• pineapple juice
• tomato paste
• rice vinegar
• honey

Instructions

1. 1 Whisk together honey, rice vinegar, tomato paste, pineapple juice, and soy sauce for sweet and sour sauce in a medium bowl. Whisk together water and cornstarch for thickener in another bowl. Set both aside.
2. 2 Pat shrimp dry with paper towels. Combine shrimp, salt, and pepper in a medium bowl; toss to season.
3. 3 Heat 1 tablespoon vegetable oil and the sesame oil in a wok or large sauté pan over medium-high heat. Add shrimp in a single layer to the hot oil; cook for 1 minute without stirring. Stir and cook for another 30 seconds. Transfer to a clean plate.
4. 4 Add remaining 1 tablespoon vegetable oil to the wok. When heated, add bell pepper and zucchini; stir-fry for 2 minutes. Add garlic and ginger; stir-fry until fragrant, about 30 seconds. Add pineapple; stir-fry for 30 seconds.
5. 5 Pour in the reserved sweet and sour sauce; stir and cook until simmering, about 2 minutes.
6. 6 Whisk the cornstarch mixture again, then gradually add it to the center of the wok; stir constantly until sauce has thickened, about 30 seconds.
7. 7 Return the cooked shrimp to the wok; stir to combine and cook until shrimp are warmed through, about 2 minutes.
8. 8 Garnish each serving with green onions and sesame seeds.

By Lanzzz

Ingredients

• ✓ kosher salt
• lime wedge
• cilantro leaves
• mint leaves
• salt
• black pepper
• sesame oil
• sambal hot chili sauce
• soy sauce
• lime juice
• hot pepper
• red fresno chili
• green onion
• red onion
• chicken broth
• jasmine rice
• turmeric
• onion
• garlic
• ginger
• vegetable oil
• chicken breast

Instructions

1. 1 Set chicken breast onto a cutting board and make 5 or 6 shallow cuts through the skin. Season generously on both sides with salt.
2. 2 Heat vegetable oil in a skillet over medium high heat and sear chicken breast, skin-side down, until the skin is golden brown and fat has rendered out, about 5 minutes. Flip breast over, and keep cooking until chicken is cooked through, about 5 minutes more. If oil starts to smoke before the chicken is cooked, reduce heat to medium or medium-low.
3. 3 Turn off the heat and transfer chicken to a plate to rest until cool enough to handle. Peel off the skin and finely chop. Refrigerate chicken breast.
4. 4 Add minced chicken skin back into the skillet over and medium heat. Cook and stir until the skin browns and starts getting crisp, 3 to 5 minutes. Add ginger, garlic, and onions and cook, stirring, until onions start to turn translucent, about 5 minutes. Add turmeric and rice; cook and stir until rice is well coated with oil, 2 to 3 minutes.
5. 5 Stir in broth, turn heat to high, and bring to a boil. Cover, reduce heat to low, and simmer undisturbed for 20 minutes. Turn off the heat and set a timer for 10 minutes to allow rice to rest.
6. 6 Meanwhile, shred the chicken meat using your hands or cut into small pieces. Place into a bowl. Add red onion, green onions, Fresno chili, lime juice, soy sauce, hot sauce, sesame oil, salt, pepper, fresh mint and cilantro. Toss until well combined. Taste and adjust with more lime juice, salt, and/or spice as needed.
7. 7 After the 10 minute rice timer is up, remove cover, and fluff rice with a fork. Taste and adjust seasoning if necessary. Serve rice topped with the chicken herb salad mixture and lime wedges.

By John Mitzewich

Ingredients

• ✓ kosher salt
• fish sauce
• vegetable oil
• brown sugar
• soy sauce
• banana ketchup
• chicken thigh
• black pepper
• garlic
• brown sugar
• lemon
• soy sauce
• lemon-lime soda
• banana ketchup
• water
• turmeric
• allspice
• cayenne pepper
• garlic powder
• onion powder
• ginger
• vegetable oil
• brown sugar
• apple cider vinegar
• tomato paste
• banana

Instructions

1. 1 Mash banana, tomato paste, vinegar, 2 tablespoons brown sugar, 2 teaspoons oil, ginger, onion powder, garlic powder, cayenne pepper, salt, allspice, and turmeric together in a medium saucepan; stir in water to combine.
2. 2 Place over medium-high heat; bring to a simmer. Reduce heat to medium; simmer until reduced and thickened, 7 to 10 minutes. Reserve 3 tablespoons ketchup for basting sauce, leaving about ½ cup for marinade.
3. 3 Whisk ½ cup reserved banana ketchup, lemon-lime soda, ½ cup soy sauce, lemon juice, 2 tablespoons brown sugar, garlic, and black pepper in a large bowl until marinade is combined.
4. 4 Add halved chicken thighs to marinade; toss to coat. Cover the bowl with plastic wrap; marinate in the refrigerator for 4 to 18 hours.
5. 5 Whisk reserved 3 tablespoons banana ketchup, 3 tablespoons soy sauce, 1 tablespoon brown sugar, 1 tablespoon oil, and fish sauce together in a small bowl until basting sauce smooth.
6. 6 Preheat an outdoor grill with a pile of charcoal until the coals are very hot. Thread chicken halves onto metal skewers, folding each in half with smooth sides facing outward and rougher sides folded inward.
7. 7 Grill chicken, in batches, over hot coals until no longer pink in centers, 15 to 20 minutes, turning and basting every 2 to 3 minutes.
8. 8 Serve with accumulated juices or extra basting sauce.

By John Mitzewich

Ingredients

• ✓ kosher salt
• sriracha hot sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone mat.
2. 2 Mix salt and sriracha hot sauce together in a small bowl. Spread mixture onto the prepared baking sheet.
3. 3 Place the baking sheet in the preheated oven and turn off the heat; let sit in the oven without opening the door, about 3 hours. Stir salt mixture, breaking up any clumps. If not completely dry, repeat the process and check after 1 hour.
4. 4 Place dry salt mixture in a food processor and pulse for a few seconds until clumps are gone.

By What's for dinner, mom?

Ingredients

• ✓ kosher salt
• celery leaf

Instructions

1. 1 Line a microwave-safe plate with a paper towel. Place celery leaves in a single layer on the paper towel; cover with a second paper towel. Microwave leaves, rearranging if needed, in 30-second intervals until dry and crispy. Uncover and cool, about 10 minutes.
2. 2 Measure out 2 tablespoons celery leaves and crumble with your fingers. Add to salt and mix well. Briefly pulse in a spice grinder if desired.

By CarolynCooks