Type what you have

Ingredients

• ✓ ginger root
• beef short rib
• green onion
• carrot
• garlic
• soy sauce
• brown sugar
• water

Instructions

1. 1 Score the surface of each beef short rib in a diamond pattern. Combine beef, green onion, carrots, garlic, ginger, soy sauce, and brown sugar in a large skillet. Pour enough water to cover the beef. Bring to a boil over medium-high heat, then reduce heat to medium-low. Simmer until beef is tender, about 1 hour. Skim off excess oil before serving.

By Iggy

Ingredients

• ✓ ginger root
• soy sauce
• barbecue sauce
• hot pepper paste
• sugar
• red pepper flake
• sesame seed
• black pepper
• pork shoulder
• onion

Instructions

1. 1 Whisk soy sauce, barbeque sauce, hot pepper paste, sugar, ginger root, red pepper flakes, sesame seeds, and black pepper together in a small bowl.
2. 2 Place pork in a large bowl. Pour soy sauce mixture over pork; toss to coat. Marinate in the refrigerator, at least 3 hours and up to overnight.
3. 3 Preheat a large skillet or grill pan over medium-high heat. Add pork, discarding marinade. Cook, stirring frequently, until pork begins to brown, about 5 minutes. Stir in onion; cook until soft, about 10 minutes.

By Ann Lee

Ingredients

• ✓ ginger root
• chicken thigh
• soy sauce
• apple
• brown sugar
• garlic
• sesame oil
• gochugaru
• sesame seed

Instructions

1. 1 Peel skin from chicken thighs and trim off excess fat. Cut each into single flat 'steak,' working around the bone. Save any smaller pieces for cooking as well. Rinse thighs under cold water, removing any film. Place in a large bowl.
2. 2 Pulse soy sauce, apple, sugar, garlic, sesame oil, gochugaru, and ginger together in a food processor until marinade is smooth.
3. 3 Pour marinade into the bowl with the chicken and stir to coat. Pierce the chicken with a skewer for extra absorption, if desired. Cover with plastic wrap and refrigerate, 6 to 12 hours.
4. 4 Heat a skillet over medium heat. Remove chicken from the marinade and add to the skillet. Cook and stir until no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Transfer thighs to a serving plate and garnish with sesame seeds.

By mykoreaneats

Ingredients

• ✓ ginger root
• rice wine vinegar
• soy sauce
• gochujang
• garlic
• red pepper flake
• black pepper
• sugar
• green onion
• yellow onion
• pork loin
• canola oil

Instructions

1. 1 Stir together the vinegar, soy sauce, hot pepper paste, garlic, ginger, red pepper flakes, black pepper, sugar, green onions, and yellow onion in a large bowl. Mix in the pork slices, mixing well until completely coated. Place into a resealable plastic bag, squeeze out any excess air, seal, and marinate in the refrigerator at least 3 hours.
2. 2 Heat the canola oil in a large skillet over medium-high heat. Add the pork slices in batches, and cook until no longer pink in the center, and lightly browned on the outside, about 5 minutes per batch. Be careful when cooking the meat, the spicy fumes will hurt your nose!

By funinthesun

Ingredients

• ✓ ginger root
• pork rib
• salt
• canola oil
• onion
• soy sauce
• soy sauce
• rice wine
• orange juice
• garlic
• jalapeno pepper
• scallion

Instructions

1. 1 Wash ribs; pat dry. Liberally salt ribs.
2. 2 Heat oil in a skillet over high heat. Add ribs; cook, turning occasionally, until browned on all sides, 6 to 8 minutes. Transfer to a 3-quart slow cooker.
3. 3 Add onion, soy sauce, light soy sauce, rice wine, orange juice, ginger, garlic, and jalapeño to a blender; cover and blend until combined. Pour sauce over ribs; cover slow cooker.
4. 4 Cook on High until meat easily pulls away from the bone, 3 to 4 hours.
5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place ribs on a baking sheet or roasting pan.
6. 6 Cook ribs under the preheated broiler until nicely charred but not burned, about 5 minutes. Garnish with scallions.

By William Leon

Ingredients

• ✓ ginger root
• beef chuck roast
• onion
• brown sugar
• soy sauce
• garlic
• jalapeno pepper
• rice vinegar
• sesame oil
• salt
• black pepper
• corn tortilla

Instructions

1. 1 Place chuck roast into a slow cooker with onion, brown sugar, soy sauce, garlic, jalapeño pepper, ginger, rice vinegar, sesame oil, salt, and pepper. Cover and cook until meat is tender and can easily be pulled apart with a fork, on Low for 10 hours or High for 8 hours.
2. 2 Transfer roast to a cutting board and shred meat with two forks. Return to the slow cooker and mix with the juices.
3. 3 Serve with corn tortillas.

By jasminsheree

Ingredients

• ✓ ginger root
• ✓ ginger root
• baby back pork rib
• salt
• black pepper
• onion
• kochujang
• white vinegar
• garlic
• sesame oil
• soy sauce
• pilsner-style lager
• sesame seed
• black sesame seed

Instructions

1. 1 Remove membrane from the back of ribs or score with a sharp knife. Place ribs in a shallow dish and season with salt and pepper.
2. 2 Purée onion in a blender or food processor. Add kochujang, vinegar, garlic, sesame oil, soy sauce, and minced ginger to onion in the blender; purée into a sauce.
3. 3 Rub 1/3 of the sauce generously over ribs. Reserve remaining sauce for later. Cover ribs with plastic wrap and refrigerate 5 hours to overnight.
4. 4 Preheat the oven to 325 degrees F (165 degrees C).
5. 5 Scatter sliced ginger root over the bottom of a roasting pan. Place ribs meat-side down on top of ginger slices and pour lager over ribs. Cover with a lid or aluminum foil.
6. 6 Bake in the preheated oven until meat is loosened from ribs but not yet falling off the bone, 2 to 2 1/2 hours. Let cool for 5 to 10 minutes.
7. 7 Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate.
8. 8 Cook ribs on the preheated grill until browned, about 6 minutes per side. Coat with 1/2 of the reserved sauce during the last 2 minutes of cooking each side. Garnish with white and black sesame seeds.

By NickD

Ingredients

• ✓ ginger root
• soy sauce
• gochujang
• brown sugar
• garlic
• sesame oil
• chile powder
• vegetable oil
• chicken breast
• carrot
• potato
• leek
• onion
• habanero pepper
• water

Instructions

1. 1 Combine soy sauce, gochujang, brown sugar, garlic, sesame oil, ginger, and chile powder in a bowl for the marinade.
2. 2 Heat 1 tablespoon vegetable oil in a stockpot over medium heat. Add chicken and cook until evenly browned, about 10 minutes. Transfer chicken to bowl with marinade and toss to coat.
3. 3 Heat remaining vegetable oil in stockpot. Stir in carrots, potatoes, leek, and onion. Cook and stir until onion is translucent, about 10 minutes. Stir in habanero pepper and cook until fragrant, about 1 minute more.
4. 4 Pour water into stockpot, stir in chicken and marinade, and bring to a boil. Reduce heat and simmer, adding more water as desired, until vegetables are tender, about 10 minutes.

By PolkaDot

Ingredients

• ✓ ginger root
• shrimp
• garlic powder
• salt
• gochujang
• honey
• sesame oil
• soy sauce
• lemon juice
• garlic
• vegetable oil
• water
• cornstarch
• sesame seed
• scallion

Instructions

1. 1 Season both sides of shrimp with garlic powder and salt, and set aside.
2. 2 Combine gochujang, honey, sesame oil, soy sauce, lemon juice, garlic, and ginger in a bowl until well combined. Set aside.
3. 3 Heat oil in a non-stick skillet over medium-high heat. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, 2 to 3 minutes, flipping half way through; do not overcook. Remove shrimp from the pan.
4. 4 Reduce temperature to low, and add sauce to skillet. Whisk water and cornstarch together in a small bowl to make a slurry. Stir slurry into the sauce until well combined. Keep cooking, stirring constantly, until the sauce starts to slightly thicken, about 1 minute. Add shrimp back into the skillet and stir until coated and just heated through.
5. 5 Garnish with sesame seeds and scallions. Serve hot.

By lutzflcat

Ingredients

• ✓ ginger root
• soy sauce
• green onion
• sugar
• vegetable oil
• garlic
• sesame oil
• sesame seed
• beef sirloin steak
• soy sauce
• rice vinegar
• sesame seed
• paprika
• cayenne pepper
• white sugar

Instructions

1. 1 Mix 1/4 cup soy sauce, green onions, 3 tablespoons sugar, vegetable oil, garlic, sesame oil, and 1 teaspoon sesame seeds together in a bowl. Add beef to the marinade. Let sit until flavors are well absorbed, at least 30 minutes.
2. 2 Prepare dipping sauce: Mix 6 tablespoons soy sauce, vinegar, 2 teaspoons sesame seeds, ginger root, paprika, cayenne pepper, and 1 pinch sugar together in a separate bowl.
3. 3 Heat a skillet over medium-high heat. Cook and stir beef until firm and lightly browned, 8 to 10 minutes. Serve with dipping sauce.

By Derek Crook

Ingredients

• ✓ ginger root
• green onion
• daikon radish
• red leaf lettuce
• rice vinegar
• egg
• bean sprout
• broccoli
• carrot
• yellow squash
• salt
• eggplant
• shiitake mushroom
• water
• white rice
• beef brisket
• garlic
• sesame oil
• sugar
• soy sauce

Instructions

1. 1 Mix soy sauce, sugar, sesame oil, garlic, and ginger together in a bowl. Add beef brisket and cover with plastic wrap. Marinate in the refrigerator for for 30 minutes.
2. 2 Rinse rice until water turns clear. Pour into a rice cooker and add 1 1/2 cups water. Seal and select setting according to manufacturer's instructions; cook until tender, 20 to 30 minutes. Keep warm.
3. 3 Place mushrooms in a bowl of warm water. Soak for 20 minutes.
4. 4 Coat eggplant with salt on all sides and allow to 'sweat,' about 10 minutes. Rinse with cool water.
5. 5 Squeeze the water out of the re-hydrated shiitake mushrooms and slice into 1/4-inch strips.
6. 6 Heat 2 tablespoons sesame oil in a skillet over medium-high heat. Saute mushrooms until lightly browned, about 4 minutes. Transfer to a covered plate to keep warm.
7. 7 Saute eggplant in the same skillet until slightly softened, about 5 minutes. Transfer to the plate with the mushrooms.
8. 8 Place squash in the hot skillet; cook and stir until slightly tender, about 5 minutes. Add to the plate with the eggplant and mushrooms; keep vegetables warm.
9. 9 Saute carrots and broccoli in the skillet until slightly tender, about 6 minutes. Transfer to the plate with rest of the vegetables.
10. 10 Bring a large pot of water to a boil. Add sprouts and cook uncovered until tender but still crispy, about 2 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
11. 11 Heat the same skillet over medium-high heat. Add marinated beef slices and saute until nicely browned and lightly pink in the center, about 7 minutes.
12. 12 Place approximately 1 cup cooked rice in each bowl. Season with remaining sesame oil and vinegar. Pat rice down with a spoon to make a mound. Cover with a bed of lettuce. Add small mounds of cooked mushrooms, eggplant, squash, carrots, and broccoli on the lettuce around the edge of the bowl. Place beef in the center.
13. 13 Heat the skillet over medium heat. Break eggs into skillet and season with salt. Cook until whites are just set and yolks are slightly runny, about 3 minutes. Place a sunnyside-up egg on top of the beef in each bowl. Top with radish and green onion.

By tif

Ingredients

• ✓ ginger root
• gochujang
• cilantro
• green onion
• avocado
• white corn tortilla
• sesame seed
• canola oil
• green onion
• cucumber
• salt
• sesame oil
• gochugaru
• garlic
• sugar
• rice vinegar
• black pepper
• sesame oil
• brown sugar
• soy sauce
• sake
• garlic
• asian pear
• yellow onion
• rib-eye steak

Instructions

1. 1 Trim excess fat from beef and slice very thinly across the grain. Transfer beef to a container.
2. 2 Place onion, pear, garlic, ginger, and sake in a blender or food processor. Blend until smooth and creamy. Add soy sauce, brown sugar, sesame oil, and black pepper. Pulse until marinade is well mixed.
3. 3 Pour marinade over beef. Gently massage beef for a minute or two. Cover and refrigerate for at least 1 hour or overnight.
4. 4 Mix vinegar, sugar, garlic, gochugaru, sesame oil, and salt together in a large bowl. Add cucumbers and green onions and mix gently by hand. Refrigerate for at least 30 minutes.
5. 5 Remove beef from refrigerator about 20 minutes before cooking.
6. 6 Heat canola oil in a cast iron pan over high heat. Cook beef in batches, one layer at a time, stirring until nicely browned, about 3 minutes. Avoid overcrowding beef, or it will end up steaming instead of browning. Transfer to a serving plate and sprinkle with sesame seeds.
7. 7 Heat tortillas in another skillet, about 1 minute. Transfer to a serving platter and cover to keep warm. Serve beef bulgogi with the tortillas, cucumber salad, and avocado, green onions, and cilantro as garnishes. Drizzle gochujang over tacos, mixing it with a little water if too thick.

By Joon Ma

Ingredients

• ✓ ginger root
• olive oil
• garlic
• baby bok choy
• water

Instructions

1. 1 Heat oil in a large skillet over high heat. Cook and stir garlic and ginger in hot oil until fragrant, about 30 seconds. Add bok choy and water, cover, and cook until wilted, about 2 minutes.

By fred

Ingredients

• ✓ ginger root
• green bean
• soy sauce
• garlic
• honey

Instructions

1. 1 Bring a large pot of water to a boil; add green beans and cook until bright green and just tender, about 5 minutes. Drain and rinse with cold water.
2. 2 Heat soy sauce in a large skillet over medium heat. Cook and stir garlic and ginger in soy sauce until fragrant; stir in honey. Add green beans and toss to coat. Reduce heat to medium-low and simmer until beans are tender, about 5 minutes more.

By JuliaC

Ingredients

• ✓ ginger root
• yogurt
• mango chutney
• curry powder
• lime juice

Instructions

1. 1 Whisk yogurt, chutney, curry powder, ginger, and lime juice in a small bowl until well blended. Chill for 30 minutes before serving to allow the flavors to meld.

By lutzflcat

Ingredients

• ✓ ginger root
• scallion
• sesame oil
• soy sauce
• rice wine vinegar
• ramen noodle

Instructions

1. 1 Combine scallions, ginger, sesame oil, soy sauce, and rice wine vinegar in a bowl. Stir until combined and refrigerate for 10 minutes.
2. 2 Bring a large pot of water to a boil. Add noodles and boil for 3 minutes. Turn heat off and let sit for 1 minute.
3. 3 Drain noodles and transfer to a large bowl. Add reserved sauce mixture and toss to coat.

By Soup Loving Nicole

Ingredients

• ✓ ginger root
• jalapeno pepper
• green onion
• garlic
• sesame oil
• sesame seed

Instructions

1. 1 Heat a small nonstick skillet over medium-high heat and pour in toasted sesame oil. Immediately add green onion, jalapeno, and ginger; be careful of the fumes. Stir-fry for 20 to 30 seconds. Add garlic and sesame seeds and stir-fry until there is some char and the jalapeno slices are slightly wilted, 20 to 30 seconds more. Transfer to a heat-safe serving dish.

By Jonathan

Ingredients

• ✓ ginger root
• olive oil
• sesame oil
• asparagus
• cashew
• soy sauce

Instructions

1. 1 Heat olive oil and sesame oil in a wok over low to medium heat. Add ginger and stir-fry until slightly brown. Add asparagus and stir-fry for 2 to 3 minutes. Add cashews and soy sauce. Cook, stirring frequently, until asparagus is tender but still crisp and bright green.

By Shelly Domke

Ingredients

• ✓ ginger root
• soy sauce
• rice wine
• garlic
• tuna steak
• vegetable oil

Instructions

1. 1 Stir soy sauce, rice wine, ginger, and garlic together in a shallow dish. Place tuna in the marinade, and turn to coat. Cover dish and refrigerate for at least 30 minutes.
2. 2 Preheat grill for medium-high heat.
3. 3 Remove tuna from marinade and discard remaining liquid. Brush both sides of steaks with oil.
4. 4 Cook tuna on the preheated grill until cooked through, 3 to 6 minutes per side.

By Allrecipes Member

Ingredients

• ✓ ginger root
• soy sauce
• brown sugar
• vegetable oil
• garlic powder
• chicken wing

Instructions

1. 1 Combine soy sauce, brown sugar, oil, ginger, and garlic powder in a 9x13-inch casserole. Mix until brown sugar completely dissolves into the mixture.
2. 2 Place chicken wings in the dish and turn them over until they are all well coated. Cover the dish and refrigerate for at least 4 hours, turning the chicken again halfway through.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Bake chicken in the preheated oven, covered, for 45 minutes. Turn chicken wings and spoon sauce from the bottom of the pan over the tops of the wings. Cook, uncovered, for an additional 50 minutes.

By Jilly Cooper

Ingredients

• ✓ ginger root
• soy sauce
• vegetable oil
• sherry
• garlic
• swordfish steak

Instructions

1. 1 Whisk together soy sauce, vegetable oil, sherry, ginger root, and garlic in a medium bowl. Fill a large resealable bag with the mixture. Place swordfish steaks into the bag and shake to coat. Place bag in the refrigerator, and allow the steaks to marinate, at least 4 hours.
2. 2 Preheat an outdoor grill for high heat and lightly oil grate.
3. 3 Grill swordfish steaks until the they flake easily and are opaque in the center, 8 to 10 minutes per side.

By Doreen

Ingredients

• ✓ ginger root
• zucchini
• salt
• olive oil
• basil leaf
• lime

Instructions

1. 1 Cut zucchini in half to help it fit in the spiralizer. Run each half through the large teeth of a vegetable spiralizer. Put zucchini noodles into a glass bowl and sprinkle with salt. Toss with your hands to mix. Let rest for 10 minutes to remove excess water. Rinse and pat dry.
2. 2 Heat oil in a skillet over medium-high heat. Add zucchini noodles, basil leaves, and ginger. Cook, tossing occasionally, until the noodles are tender but not mushy, about 5 minutes. Do not stir so zucchini noodles stay intact. Drizzle with lime juice and toss to coat. Serve hot.

By Buckwheat Queen

Ingredients

• ✓ ginger root
• soy sauce
• brown sugar
• olive oil
• garlic
• salmon fillet
• cedar plank

Instructions

1. 1 Whisk together the soy sauce, muscovado sugar, minced ginger, olive oil, and garlic in a bowl, and pour into a resealable plastic zipper bag. Add the salmon fillet, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight or up to 2 days.
2. 2 About 1/2 hour before grilling, soak cedar plank in water.
3. 3 Preheat an outdoor grill for medium heat, and lightly oil the grate.
4. 4 Remove the salmon from the marinade, and shake off excess. Discard the remaining marinade. Place the salmon, skin side down, onto the cedar plank.
5. 5 Grill with the grill cover closed until the salmon is opaque but still juicy, about 20 minutes. Carefully remove the salmon from the plank in one piece, leaving the skin on the plank.

By Gourmet Photog

Ingredients

• ✓ ginger root
• red snapper
• green onion
• tomato
• lime
• soy sauce
• lemon
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Make three slashes across each side of the fish using a sharp knife. This will keep the fish from curling as it cooks. Place the fish in a shallow baking dish or roasting pan. Cover each side with fresh ginger, then green onions and tomatoes. Season with sea salt. Slice half of the lime and place the slices on top of the fish. Drizzle with the soy sauce, and squeeze the other half of the lime over the fish. Cut the lemon in half and set in the pan. Cover the whole dish with aluminum foil.
3. 3 Bake the fish until the flesh is opaque and can be flaked with a fork, about 20 minutes. Squeeze the baked lemon halves over the fish before serving. Serve the fillet on the top side first, then gently lift out the backbone, while helping the flesh off the bones with your knife. It's much easier than trying to turn the fish over.

By Jase

Ingredients

• ✓ ginger root
• teriyaki sauce
• garlic
• chicken liver
• water chestnut
• bacon
• oil

Instructions

1. 1 In a medium bowl, mix together teriyaki sauce, garlic and ginger root. Place chicken livers and water chestnuts in the mixture. Marinate in the refrigerator at least 2 hours.
2. 2 Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
3. 3 Wrap each half slice of bacon around one chicken liver half and a slice of water chestnut. Secure by skewering with small skewers or toothpicks.
4. 4 Carefully lower skewered wraps into the hot oil in small batches. Deep fry 3 to 4 minutes, or until bacon is evenly brown and of desired crispness. Remove from heat and drain on paper towels.

By Dot

Ingredients

• ✓ ginger root
• mango
• peach
• garlic
• basil
• serrano chile pepper
• lime juice

Instructions

1. 1 In a large bowl, mix together the mangoes, peaches or nectarines, garlic, ginger and basil or cilantro.
2. 2 Add the chilies and lime juice to taste; mix well. Allow to chill 2 hours before serving.

By Tom Davin

Ingredients

• ✓ ginger root
• carrot
• soy sauce
• rice vinegar
• garlic
• sesame oil
• five-spice powder

Instructions

1. 1 Bring a large pot of water to boil; add carrots and parboil for 5 minutes. Drain and rinse with cold water.
2. 2 In a large glass dish, combine soy sauce, rice vinegar, garlic, sesame oil, ginger, and five-spice powder; add carrots and marinate for 30 minutes.
3. 3 Prepare an outdoor grill with an oiled rack set 4 inches from the heat source. Using an oiled wire-hinged vegetable basket or just directly on the rack (whichever you find easier), grill carrots, turning constantly for a total of 10 minutes, until slightly charred.

By Robyn Webb

Ingredients

• ✓ ginger root
• pomegranate juice
• orange juice
• garlic
• brown sugar
• salt
• black pepper
• shrimp

Instructions

1. 1 Combine pomegranate juice, orange juice, garlic, ginger, brown sugar, salt, and pepper in a small bowl; mix marinade until well combined.
2. 2 Place shrimp into a zip-top bag or deep glass bowl. Pour marinade over shrimp and stir well to coat. Marinate in the refrigerator for 45 minutes.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Thread shrimp onto metal skewers and discard marinade.
5. 5 Cook on the preheated grill until shrimp are pink and slightly curled, about 3 minutes per side. Remove from the grill and serve.

By Sarah

Ingredients

• ✓ ginger root
• soy sauce
• garlic
• lime juice
• curry powder
• chicken breast
• chicken broth
• cornstarch
• water

Instructions

1. 1 Stir soy sauce, garlic, ginger, lime juice, and curry powder together in a glass container. Add chicken and toss to coat. Cover and refrigerate for 1 to 3 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove the chicken from the marinade and pour marinade into a small saucepan; set aside.
3. 3 Cook chicken on the preheated grill until no longer pink in the center and juices run clear, 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and let rest for 10 minutes.
4. 4 While chicken is cooking, stir cornstarch and water together in a small bowl until well combined. Add to the reserved marinade, then mix in chicken broth. Bring sauce to a boil and cook until sauce has thickened a bit, 10 to 14 minutes. Serve curry-soy sauce over the chicken.

By Sarah

Ingredients

• ✓ ginger root
• baby bok choy
• olive oil
• water
• caper
• garlic
• balsamic vinegar
• lemon juice

Instructions

1. 1 Separate the leaves from the stems of the bok choy. Cut the stems into bite-sized chunks and shred the leaves.
2. 2 Heat the olive oil in large skillet over medium heat.
3. 3 Cook the bok choy stems in the oil until slightly tender, about 3 minutes; add the water and leaves and cook until the water evaporates, about 10 minutes more. Stir in the capers, garlic, and ginger; cook and stir 1 minute more. Sprinkle the vinegar and lemon juice over the bok choy and remove from heat; serve immediately.

By Kara Rhodes Murphy