Recipes in "Boil" category| Page 6

Crab and Leek Chowder

Basic Method for Cooking Corn on the Cob

Author: Marion Cunningham

Braised Pork Ribs with Blood Orange, Fennel, and Black Olives

Curried Rice Salad with Melon, Raisins, and Peanuts

To Cook Dried Udon Noodles

_Editor's note: This recipe was adapted by Japanese cooking expert Elizabeth Andoh. This recipe originally accompanied Thick White Noodles in Soup, Topped with Eggs and Scallions and Cold Noodle Salad...

Author: Elizabeth Andoh

Strawberry BBQ Sauce

Author: Kenna Jo Lambertsen

JAN'S DECADENT MASHED POTATOES

RISENGRYN GROD NORWEGIAN RICE PUDDING

Sweet Potato and Poblano Salad with Honey and Rosemary

Author: Fred Thompson

Big City Salmon with Martini Sauce

Author: Susan Spicer

Coffee Glazed Italian Doughnuts (Zeppole)

Minced Chicken with Vegetables in Lettuce Cups

Lobsters with Tarragon Vermouth Sauce

MOM'S CZECH PLUM DUMPLINGS

Olive Oil Mashed Potatoes

Lemony Green Beans and Peas

Author: Kemp Minifie

Apple Brine

Ricotta Gnocchi

Author: Lillian Chou

Cucumber, Jicama, and Mango Salad

Wild Rice with Pecans, Raisins, and Orange Essence

15 MINUTE VEGETARIAN INDIAN CHICKPEA STEW (CHANA MASALA)

Pickled Onions with Sweet Bell Peppers

Butter Steamed Clams

Agua de Jamaica

Hibiscus Punch

Author: Denise Gee

BACON, SCALLION & CREAM CHEESE GRITS

CRISPY ROASTED POTATOES WITH LEMON, GARLIC, AND SAGE

Spicy Pickled Green and Wax Beans

Honey and Pine Nut Tart

Bourbon Sweet Potatoes

German Chocolate Cake with Coconut Frosting

Barbecued Baked Beans

Farmer Cheese Dumplings

Author: Andrej A. Fritz

Chicken with White Wine and Herbs

Author: Ghille James

Italian Lentil Salad

Marinated Jellyfish with Cucumber Salad

Cranberry, Pomegranate, and Meyer Lemon Relish

Author: Lora Zarubin

Sticky Rice Balls Three Ways (汤圆: 鲜肉, 芝麻, 菜猪油 | tang yuán: xiān ròu, zhī ma, cài zhū yóu)

Shanghainese enjoy rice balls in both sweet and savory preparations. I love both, so I included them here. All Shanghainese buns and pastries have simple identifiers for telling the difference between...

Author: Betty Liu