Tootfinder

Yakiudon. Mit Sojaschnetzeln statt Schweinefleisch, Pak Choi und Cremechampignons (Restlessen), Sauce Typ A vom Rezept, vegetarisch is das wegen Dashi & Katsuobushi nicht, aber himmlisch.
#nommention
https://www.

Halte immer noch dieses Shakshuka-Rezept für am besten, tbh. #nommention
https://www.madamecuisine.de/shakshuka-schakschuka/

Shakshuka (Schakschuka) - Israelische Köstlichkeit - Madame Cuisine
Shakshuka, das sind versunkene Eier in einer Tomatensoße, die zunächst mit Paprika, Zwiebel und feinen Gewürzen langsam eingekocht wird.

Misosupperl mit etwas Dashi, Nori, SSamjang, Karotten, Cremechampignons, Käferbohnen, Kichererbsen und Bulgur. Restlverwertung par ecellence. #nommention

Knackige grüne Bohnen, frisch angebratene Zucchinistreifen, knackiger roter Paprika, Käferbohnen aus der Dose, bisserl Feta, Basilikumvinaigrette, geht scho mit am Sommerschüsserl. #nommention

Dies geht auch mit Hühnerfiletstücklein vortrefflich, und mit Ssamjang statt Srirache (Chilipulver würd's wahrscheinlich auch tun). #nommention
https://…

Cumin Beef and Green Bean Stir-Fry Recipe (Gift Recipe)
Borrowing from both Hunan and Indo-Chinese cuisine, this speedy stir-fry features a generous amount of crushed cumin seeds for their aroma and earthy flavor. While ketchup is commonly used in Indo-Chinese cooking to provide tangy sweetness, sriracha does double duty, delivering a spicy kick without needing to reach for the chile powder. Green beans are ideal here for their mild sweetness and crunchy texture, but any quick-cooking vegetable will work in their place.

Recht simples, doch untrügerisches Basilikum-Vinaigrette-Rezept, mundet mit etwas weniger Olivenöl ebenfalls ausgezeichnet. #nommention
https://www.simplyrecipes.com/recipes/basil_vi…

Sehr leiwandes Dressing (geht, wie immer, auch mit weniger Öl). #nommention
https://cooking.nytimes.com/recipes/1027004-creamy-sesame-ginger-dressing

Creamy Sesame-Ginger Dressing Recipe
This is the recipe that inspired my book, “Good Things” (Random House, 2025), and my entire palate still puckers with pleasure every time I make it. After I’ve balanced and adjusted the flavors and dipped a bit of lettuce or cabbage into the dressing for a final taste, I always marvel at the way it manages to take every element — salt, acid, umami, fiery ginger, garlic and spice — right to the edge . . . without stepping over.

Reife Bananen in Stücke schneiden, einfrieren, pürieren -> sehr cremiges Bananeneis! #nommention
https://cooking.nytimes.com/reci…

Quietschkäse daheim? Dies kann ich empfehlen: #nommention
https://cooking.nytimes.com/recipes/10

Halloumi With Corn, Cherry Tomatoes and Basil Recipe (Gift Recipe)
Seared cubes of halloumi get melty and soft on their insides and dark brown and a little crisp on the surface, making it almost impossible not to devour them all as they come out of the pan. But try to resist, because they’re even better tossed with a quick sauté of summer corn and tomatoes, seasoned with basil. Slivers of red onions, folded in raw at the end, add crunch and sweetness, while a squeeze of fresh lime makes everything tangy and fresh. Although this dish is at its most sublime m…

Simple yet effective #nommention
https://cooking.nytimes.com/recipes/1025664-chilled-tofu-with-g…

Chilled Tofu With Gochujang Sauce Recipe (Gift Recipe)
This silken tofu, draped in a tangy, savory, chile-sweet gochujang sauce, is a warm weather epiphany: No cooking whatsoever. The sauce is essentially a chojang, a portmanteau of the Korean words for vinegar, cho, and for gochujang, the fiery fermented red chile paste, one of South Korea’s most delicious exports. Often served alongside salted boiled broccoli with sesame, this sauce is also excellent with tofu or on cold, crisp lettuce or hydrating cucumber and pepper. Make a double batch of th…

This, too, can be done. (One third of the maple syrup is totally fine, and far less oil is needed than specified.) And extremely bone-healthy! #nommention
https:…

Lemon-Miso Tofu With Broccoli Recipe (Gift Recipe)
Inspired by Cantonese-style lemon chicken, this vegetarian version features crispy tofu and broccoli coated in a citrusy sweet and savory sauce. This lemon sauce is neither overly sweet nor tart, but has a soft umami hum thanks to the addition of miso paste. The simple technique of dusting the tofu with cornstarch before pan-frying delivers crispy tofu that is light yet robust enough to carry the sauce. (The tofu and broccoli can also be cooked in an air-fryer with comparable results; see Tip f…

Sehr leiwande Thai-Reisnudeln mit allerlei Rinderteilen beim Frankfurter HBF (Soi 22), übrigens #nommention

Hunan Chicken (mit Gojuchang statt red pepper chilis), a feast of the hot and sour. #nommention
https://cooking.nytimes.com/recipes/10

Hunan Chicken Recipe (Gift Recipe)
The cuisine of the Hunan province is one of the eight traditional Chinese cuisines, but what sets it apart from the others is its use of bold hot and sour flavors. Chiles, vinegar and fermented black beans are staples in Hunan cuisine, and this recipe uses all three. Hunan chicken originated in China and made its way to the United States in the 1970s, where the flavor profile was adapted to please the American palate. Here, bite-size pieces of chicken are marinated in soy sauce, making them ten…