488 flaming onion recipes

A delicious way to cook zucchini, and it's such a yummy combination for you to enjoy.

A simple and scrumptious dish made with rice, green and red lentils and grated coconut.

Making your own kimchi at home is totally easy, and the best of all is that you can adjust the seasonings to your own taste. Serve it with any your favorite Korean or other dishes.

Serve in buns or as a main course, hot or cold. Can be frozen.

Cucumber kimchi is refreshingly delicious, and it's so easy to make at home. Follow this simple recipe to make your own cucumber kimchi that goes well with all the Korean dishes.

Ready the grill for this succulent recipe that tastes great with baked or mashed potatoes.

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.

There are so many kinds of kimchi. Cucumber and bok choy together make a delicious and crunchy kimchi that goes well with any Korean dishes.

Pasta coated with a savory Indian spiced pea sauce.

Homemade napa kimchee: salted napa cabbage tossed with garlic, fresh and candied ginger, scallions, carrot and Korean red pepper flakes, then left to ferment into a tangy, spicy Korean staple. Serve as a relish or cook it into soups.

Very popular Indian spice mix best known for use on Tandoori chicken.

This recipe is easy, cheap, nutritious, and my four kids (age 1,2,4, and 5) all eat 2 or 3 of them each time I make it. The first time I made it, I had to double the recipe in a hurry because everyone ate so much. It's even good without sauce.

Tangy Louisiana-style vinegar coleslaw with shredded cabbage, grated carrot, green pepper, dry mustard, and a splash of hot sauce. No mayo, no fuss, just a crisp, zesty bayou-style slaw.

Make this classic and delicious Korean kimchi with daikon. It's crunchy, a bit spicy and packed with ginger, garlic and all these yummy Asian flavors.

Grilled Italian sausage and pepper sandwiches, the Fenway Park street-food classic. Sausages are par-boiled then grilled crispy and piled into toasted sub rolls with sweet sauteed peppers and onions.

Smooth and creamy, fresh and clean. Canned tomatoes work equally as well as fresh.