Recipes by Type

Miso Soup with Clams, Shiitake Mushrooms, & Wakame

Miso Soup with Clams, Shiitake Mushrooms, & Wakame Makes 4 servings 4 cups dashi 1 pound clams 4 tablespoons miso paste 2 tablespoons prepared wakame* 3 ounces fresh shiitake mushrooms, sliced 1. Bring the dashi to a simmer in a medium-size pot over medium high heat. 2. Reduce the heat to low, add the clams, […]

Sweet Potato & Jarlsberg Cheese Croquettes Makes 4 servings (8 croquettes) 1 large (about 14 ounces) yellow-flesh sweet potato 5 ounces Jarlsberg cheese, shredded 1/2 medium yellow onion, chopped 2 teaspoons vegetable oil 1 tablespoon fresh basil, minced salt and pepper, to taste 1/4 teaspoon ground nutmeg 1/2 teaspoon Worcestershire sauce 1/4 cup all-purpose flour […]

Add this recipe to ZipList! Jarlsberg Cheese & Asian Pear Turnovers Makes 8 turnovers 1 can (8 ounces) refrigerated crescent roll dough 1 large egg 2 tablespoons water 8 ounces Jarlsberg cheese, cut into thin slices 1/2 Asian pear (about 4 ounces), cut into thin half slices 1/2 teaspoon ground nutmeg 1. Preheat the oven […]

Kiwi Shrimp Banh Mi Tacos Makes 8 soft tacos For the carrot daikon cucumber quick pickle: 2/3 cup carrot matchsticks 2/3 cup white daikon radish matchsticks 2/3 cup cucumber matchsticks* 1/4 cup rice vinegar 4 teaspoons granulated sugar generous pinch of salt For the taco filling: 12 ounces medium shrimp, cooked and peeled 4 green […]

Coconut Lemongrass Somen Noodle Soup Makes 6 servings 4 ounces somen noodles* 3 1/2 cups chicken broth 1 can (14 ounces) unsweetened coconut milk 3 tablespoons fish sauce (nam pla) 2 cups fresh oyster mushrooms, roughly chopped 1/4 cup finely minced lemongrass 1/2 red bell pepper, thinly sliced 1 1/2 tablespoons fresh ginger, minced 1/4 […]

Mugi-Chai Makes 8 – 10 servings 2 cups mugicha (brewed extra dark) 1 (1 1/2-inch) piece cinnamon stick 5 green cardamom pods, lightly smashed 6 whole cloves 1/2 star anise 3 quarter-sized coins fresh ginger 2 teaspoons honey, or more to taste whole milk, to taste 1. In a medium saucepan, mix together the mugicha, […]

Homemade Mugicha (Japanese Roasted Barley Tea) Makes 8 cups 1/3 cup uncooked pearl barley 8 cups water 1. Put the barley in a large dry skillet and toast over medium heat for about 10 minutes, stirring the grains and shaking the skillet occasionally so that they toast evenly, until the grains have turned a dark […]

Apple Cupcakes with Marshmallow Cinnamon Frosting Recipe from Lora of Cake Duchess Makes 12 cupcakes For the Apple Cupcakes: 1 ½ cups shredded peeled apples 1 cup all-purpose flour 1 cup cake flour ½ cup granulated sugar 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1 teaspoon baking soda ¼ teaspoon […]

Have you voted yet today? You can vote once every day between now and December 31st! Help me win the title of favorite Crescent Cook and be entered for the chance to win $5,000! **Apparently you have to fill out the entire form below the pictures and set up an account. I didn’t know that, […]

Quinoa patties stuffed with goat cheese and mushrooms 4 Servings Prep: 30 min. Cook: 15 min. Ingredients For the patties: 2 cups cooked quinoa 2 eggs lightly beaten 1 cup panko breadcrumbs 3/4 cup whole wheat flour 1/4 cup Parmesan cheese, grated 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 cup dried porcini mushrooms, […]

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