587 tong tong recipes

Bluefish fillets soaked in white wine, coated in crushed almonds and herbs, then rolled around cherry tomatoes and baked. Served over parsley-romano noodles.

Crispy Japanese shrimp and vegetable tempura fried in a light, lacy cake flour batter. Served with a homemade tentsuyu dipping sauce with grated daikon, this is the real deal from scratch.

Thai pineapple fried rice with fresh pineapple, dried Chinese mushrooms, long beans, and eggs, served in a hollowed-out pineapple shell. A showstopping wok-fried rice dish.

To see a very similar dessert I made this summer, check out my Grilled Peaches with Coconut Milk Ice Cream recipe.

Rinderrouladen are classic German beef rolls stuffed with Dijon mustard, dill pickles, bacon, and onion then braised in beef broth. Served with a rich pan gravy for a traditional Sunday dinner.

Panfried smashed potatoes boil red potatoes tender, flatten them, then pan-fry in olive oil until shatteringly crisp. Finished with parmesan and black pepper. Three ingredients.

The way to cook tatsoi is kind like cooking spinach. Stir fry it with simple and tasty Asian sauce made with ginger, garlic, soy sauce and rice vinegar. Quick, easy and delicious!

Pigs in a blanket the old-country way: cabbage leaves wrapped around sausage and rice, layered with sauerkraut, tomatoes, and browned pork chops, then braised low and slow until everything melts into one pot.

Toasted vermicelli mingles with long-grain rice in buttery chicken broth for fluffy Armenian pilaf that rests before serving.

New Orleans oyster loaf fills a hollowed, butter-toasted French bread with hot sauteed oysters, Tabasco, and optional cream. La Mediatrice is a classic Gulf Coast peacemaker sandwich.

Although I have not tried it, I assume any firm winter squash could be substituted for the pumpkin

Don't let that bottle of wine go to waste, instead use it for this succulent dish that goes well chicken or fish.

A fun yeast bread shaped like a crab, complete with legs, claws, raisin eyes, and lemon peel antennae. A showstopping centerpiece for seafood boils or beach-themed parties.

No-cook cucumber oil pickles with sliced onions in a vinegar, salad oil, celery salt, and mustard seed brine. A big-batch heritage recipe using 60 small cucumbers.

Red bell pepper bisque thickened with overcooked rice instead of flour, pureed silky smooth with cream, milk, and a touch of cayenne. A make-ahead soup with vibrant color.

Canned garlic dill pickles with red chili peppers, dill heads, and a balanced sweet-salt brine. Two quarts from one batch, water-bath processed for shelf-stable storage of 2 months or more.