3,777 finger recipes

Easy kimchi skips the long fermentation: salt napa cabbage, toss with a garlicky gochugaru paste, scallions, sesame, and grated pear, then marinate just an hour. A fresh, spicy Korean side ready the same day.

Christmas spice cookies: rolled-and-cut holiday cookies with ginger, cloves, nutmeg, allspice, and molasses. Soft or crunchy depending on bake time. Makes four dozen.

Autumn pumpkin bread, a moist, oil-based quick bread warm with cinnamon, ginger, nutmeg, and cloves. Easy to make and ready for mix-ins like chocolate chips, cranberries, or nuts. Makes two loaves.

A savory and delicious dish made with succulent pork and coconut cream that will have you expressing how much you adore the taste!

Instead of letting the Gingerbread Man run away, these scrumptious cookies will make your kids run to the kitchen!

Mango chutney sounds very familiar with us, but you can make tomato chutney as well, and the savory flalvor goes well with all kinds of dishes. Here it is.

Might want to eat it with a blindfold. It tastes a hell of a lot better than it looks.

Next time when you need a dressing to toss a coleslaw or a fresh vegetable salad, give this quick, easy and tasty dressing a try, and you won't go back to any store-bought ones afterwards.

Dal makhani or maa di dal, as it is popularly known in the punjab, with its smooth velvety texture and lovely flavour is a delicacy that is very much a dish of the punjab. Every punjabi restaurant, roadside eating place and food stall vendor makes the claim that this is a delicacy that they alone can make to perfection. This my own tested recipe dare i claim it as the best? dal makhani is traditionally cooked on a low flame overnight and allowed to thicken. Using a pressure cooker helps cook the dal in a jiffy. Serve hot with naans.

Coconut curried butternut squash soup: sweet squash simmered with coconut milk, ginger, garlic, and curry paste, then blended silky-smooth. A creamy, dairy-free, paleo-friendly bowl.

Pumpkin pie cognac with a silky custard of half-and-half, dark brown sugar, candied ginger, and a generous splash of brandy. The grown-up holiday pie that smells like Thanksgiving in a glass.

A star anise beef and rice noodle soup in the style of Vietnamese pho: a long-simmered oxtail and shank broth scented with charred ginger, star anise, and cinnamon, over rice noodles, beef, and fresh herbs.

Pumpkin soup with coconut cream and fresh ginger, brightened with lemon juice and a pinch of chili. Pureed silky-smooth and finished with chopped coriander. Thai-leaning fall comfort that works hot or chilled.

These were so tasty. I'd make them again and again. I used bread crumbs instead of crackers and a red bell instead of a green bell. I could see trying this with different fruit juice and cheese combos! Make this, I don't think you'll be disappointed.

I omitted the parsley and scallions (had none) and used chopped onion instead. I also added some red pepper flakes for some heat. I treated this as a marinade for my boneless, skinless breasts, which cut cut into strips and marinated overnight. I skewered the strips and grilled for 5-6 min. per side. Excellent flavor.

A crisp, crunchy Asian-style salad with julienned radishes, cucumber, toasted sesame seeds, and a tangy soy-ginger dressing. Light, refreshing, and ready in under 30 minutes. A low-calorie side dish that packs serious flavor.