https://www.thesometimescook.com/recipe daily 1.0 2024-03-20 https://www.thesometimescook.com/recipe/kimchi monthly 0.5 2024-03-20 https://images.squarespace-cdn.com/content/v1/6403ba99433a9877907636e4/e03a8dc7-85a2-4dd4-8fec-4db77805191d/Kimchi.jpg thesometimescook - Kimchi - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.thesometimescook.com/recipe/key-lime-tart monthly 0.5 2023-11-05 https://images.squarespace-cdn.com/content/v1/6403ba99433a9877907636e4/4b2f158f-76fa-457d-b923-f2f4ba00aa4a/Key+Lime+Tart.jpeg thesometimescook - Key Lime Tart - Key lime tarts are a delicious and tangy dessert made with key limes, a variety of limes that are smaller and more aromatic than the typical Persian limes. These tarts are popular in the United States, particularly in the Florida Keys, where key limes are abundant and have given the dessert its name. Key lime tarts are known for their sweet and tart flavor, as well as their creamy and smooth filling that is both decadent and refreshing, perfect for any season. If key limes are not readily available, Persian limes, also known as regular super market limes also work perfectly. https://www.thesometimescook.com/recipe/pistachio-panna-cotta monthly 0.5 2023-07-06 https://images.squarespace-cdn.com/content/v1/6403ba99433a9877907636e4/e711e0ae-57eb-455f-8074-ce2d6d76ecb3/Pistachio+Panna+Cotta+3.jpeg thesometimescook - Pistachio Panna Cotta Servings: 4 Total Recipe Time: 4 Hours and 20 minutes Prep Time: 20 minutes Chilling time: 4 hours or overnight Ingredients: 1/2 cup raw pistachios (shelled) 1 cup heavy cream 1/2 cup milk 3 tbsp sugar 1/2 packet unflavored gelatin powder Tools: small food processor small pot 4 small 1/2 cup bowls https://www.thesometimescook.com/recipe/w3obz4fypktckgvxvwzfum0fnyq19y monthly 0.5 2023-07-01 https://images.squarespace-cdn.com/content/v1/6403ba99433a9877907636e4/57e1feb2-3837-4a36-8bc6-19034157ccb7/Japanese+Egg+Salad+Sandwich.jpeg thesometimescook - Japanese Egg Salad Sando - The Japanese egg salad sandwich, known as "tamago sando", first emerged in the early 20th century during Japan's modernization period. Inspired by Western-style sandwiches, the Japanese egg salad sandwich holds a special place in Japanese culture. It is commonly found in convenience stores, bento boxes, and cafes across Japan, making it a convenient and satisfying meal option for busy individuals. The sandwich's popularity also stems from its versatility and adaptability. It can be enjoyed as a light breakfast, a satisfying lunch, or a quick snack. The combination of soft, creamy egg salad and soft, pillowy bread creates a comforting and indulgent experience. Tamgo Sando is typically made a few simple ingredients primarily consisting of eggs, mayonnaise and milk bread. Soft-boiled eggs, often seasoned with a touch of salt and pepper, form the base of the salad. The eggs are then typically mashed to ensuring a creamy and smooth texture. To add depth and complexity to the flavor, Japanese mayonnaise is mixed into the egg mixture. Japanese mayonnaise, with its richer taste and slightly tangy flavor, sets the sandwich apart from its Western counterparts. Finely chopped scallions or chives are commonly added for a fresh and aromatic element, providing contrast to the creaminess of the eggs. The egg salad is generously spread between the slices, and traditionally cut so the sandwich is crustless. https://www.thesometimescook.com/recipe/spicy-honey-garlic-chicken monthly 0.5 2023-07-01 https://images.squarespace-cdn.com/content/v1/6403ba99433a9877907636e4/42881411-53af-487b-99db-1cf260b71525/Spicy+Chicken+2.jpeg thesometimescook - Spicy Honey Garlic Chicken - Servings: 4 Total Recipe Time: 30 minutes Prep Time: 10 minutes Cook time: 20 minutes Ingredients: 1 pound chicken thighs with skin 3 tbsp corn starch 2 tbsp Shaoxing cooking wine Pinch of kosher salt 1 tbsp olive oil 1 head garlic (10 cloves) (finely chopped) 2 tbsp butter 1 tbsp soy sauce 2 tbsp harrisa 2 tbsp honey 1/3 cup water 1 tbsp corn starch 1 tbsp cilantro (finely chopped) https://www.thesometimescook.com/recipe/garlic-steak monthly 0.5 2023-07-01 https://images.squarespace-cdn.com/content/v1/6403ba99433a9877907636e4/b9bee7b7-7663-4540-8e3a-7415e9f78fb1/Garlic+Steak+2.jpeg thesometimescook - Garlic Steak Servings: 1 Total Recipe Time: 30 minutes Prep Time: 17 minutes Cook Time: 8 Minutes Rest Time: 5 Minutes Ingredients: 1/2 lb rib eye steak (1/2 inch thickness) (room temp) 2 tbsp light soy sauce 3 large cloves garlic (finely sliced) olive oil 1 tsp chives (finely chopped) Method: Marinate steak: In a medium size bowl, combine steak, light soy sauce, and garlic slices and marinate for 15 minutes Cook Steak: In a hot sauté pan set to medium hot heat, drizzle cooking oil into pan, gently place steak into pan and sear for 4 minutes, flip, and continue to cook for 3-4 minutes (for medium well 140°F/60°C). Cook garlic slices on the side until golden (2-3 minutes) and set aside. Rest and serve: Transfer cooked steak to plate and rest for 5 minutes. Slice steak and pour residual pan drippings , garlic slices, and chives over top of steak and enjoy! https://www.thesometimescook.com/recipe/mushroom-clay-pot-rice monthly 0.5 2023-07-01 https://images.squarespace-cdn.com/content/v1/6403ba99433a9877907636e4/1b2ebbc3-a9e5-40f9-9227-b00a163ca2c8/Mushroom+Clay+Pot+Rice+2.jpeg thesometimescook - Mushroom Clay Pot Rice - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.thesometimescook.com/recipe/choco-banana-croffles monthly 0.5 2023-06-27 https://images.squarespace-cdn.com/content/v1/6403ba99433a9877907636e4/ab88fab3-c823-4445-b34c-a7b55542561e/Chocobanana+Croffle+2.jpeg thesometimescook - Choco Banana Croffles - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.thesometimescook.com/recipe/blueberrysoufflepancakes monthly 0.5 2023-06-27 https://images.squarespace-cdn.com/content/v1/6403ba99433a9877907636e4/758237f0-af26-45bc-92c3-4d70b9d88793/Blueberry+Souffle+Pancake+2.jpeg thesometimescook - Blueberry Soufflé Pancakes Soufflé pancakes, also known as Japanese pancakes, are a popular breakfast or brunch item that originated in Japan. These pancakes are known by their fluffy and airy texture, which is achieved by whisking egg whites separately from the yolks and then folding them together with a mixture of flour, milk, and other ingredients. Soufflé pancakes are often served with toppings such as fruit, whipped cream, or syrup, their light and delicate texture makes them a favorite among pancake and dessert lovers. While they can be a bit more challenging to make than traditional pancakes, the result is a delicious and unique treat that is sure to impress. https://www.thesometimescook.com/recipe/blueberry-old-fashion-donuts monthly 0.5 2023-04-25 https://images.squarespace-cdn.com/content/v1/6403ba99433a9877907636e4/12a62457-e40d-410d-89d4-77d0588e6693/Donut.jpeg thesometimescook - Blueberry Old Fashion Donuts Old fashioned donuts, also known as sour cream donuts, are a classic pastry that have a crispy exterior with a soft, cake-like interior that is both satisfying and delicious. They first became popular in the United States in the early 20th century, when they were often served at bakeries and coffee shops. Over time, they became a staple of American cuisine, and today they are enjoyed by people all over the world. One of the key features of old fashioned donuts is their unique texture. They are dense and slightly crumbly, with a subtle tangy flavor that comes from the sour cream used in the batter. This sets them apart from yeasted donuts that are typically lighter and airier in texture. Key ingredients to making old fashion donuts are cake flour and sour cream. To make the donuts, combine dry and wet ingredients separately, then combine dry to wet, and chill dough until firm. Then roll and cut the doughnuts and fry in oil for 4-5 minutes until golden. Once slightly cooled, dip in glaze and enjoy! Old fashion donuts are traditionally glazed with a simple mixture of powdered sugar and milk, but today's recipe features a bright citrusy blueberry glaze. https://www.thesometimescook.com/recipe/020k3kgvd46z2hvskjh46hrfp43iw0 monthly 0.5 2023-04-21 https://images.squarespace-cdn.com/content/v1/6403ba99433a9877907636e4/5daf2882-9e43-41f0-b58f-70d5eaec3dba/mango+sticky+rice+.jpg thesometimescook - Mango Sticky Rice Mango sticky rice, also known as Khao Niao Mamuang in Thai, is a popular dessert that originates from Thailand. It is a sweet and delicious treat that has become popular in many other countries as well. The dish consists of glutinous rice cooked in coconut milk and served with ripe mango slices. The combination of sweet rice and juicy mango creates a unique and delightful taste that is hard to resist. This recipe is extremely easy to make and consists of 3 primary ingredients: sweet glutinous rice, coconut milk, and mangos. The first step in making mango sticky rice is to cook the glutinous rice in coconut milk. The rice is cooked and combined with coconut milk and sugar and a pinch of salt until it is soft and sticky. The coconut milk gives the rice a rich and creamy flavor, sugar adding subtle sweetness and salt providing balance. Once the rice is cooked, it is served with sliced ripe mango on top. The mango should be ripe and juicy, with a sweet and tangy flavor that complements the rice. Any type of mango can be used for this dish but my personal favorite are Ataulfo or Champagne mangos as they have an intensely rich mango flavor with less fiber lending to a smoother texture as compared to other mango varieties. The dish is often garnished with a sprinkle of toasted sesame seeds or crushed peanuts for added texture and flavor. Mango sticky rice is not only delicious, but is vegan and dairy free with several health benefits. Glutinous rice is a good source of carbohydrates and fiber, while coconut milk is rich in healthy fats and medium-chain triglycerides (MCTs), which are known to have numerous health benefits. Mangoes are high in vitamins and antioxidants, making them a great addition to any diet. If you have never tried mango sticky rice before, I highly recommend giving it a try! https://www.thesometimescook.com/recipe/soy-cured-egg-yolks monthly 0.5 2023-06-27 https://images.squarespace-cdn.com/content/v1/6403ba99433a9877907636e4/d76bc92c-24f5-43ee-8e9d-8e7de240d411/IMG_3281.jpeg thesometimescook - Soy Cured Egg Yolks Cured egg yolks have been a popular delicacy in many cultures for centuries. This process of curing the egg yolks results in a rich and flavorful ingredient that can be used in a variety of dishes. Historically, curing was used as a means of preservation. By drying or salting eggs, people were able to extend the shelf life of this protein-rich food. The Chinese were among the first to use salt to cure eggs, and the practice eventually spread to other parts of Asia and Europe. Cured egg yolks were often used as a seasoning in soups, stews, and other dishes that needed a boost of umami flavor. To make cured egg yolks, the yolks are first separated from the whites. The yolks are then gently rinsed to remove any traces of the white, which can cause spoilage during the curing process. Yolks can then be cured by placing in a mixture of salt and sugar or a brine for 1 or more days. The curing time can vary depending on the desired texture and flavor. Delicious and affordable, cured egg yolks offer a rich, creamy texture with savory umami flavor that can elevate the simplest rice dish, spread over toasted bread, or incorporated into carbonara pasta sauce. https://www.thesometimescook.com/recipe/tomato-confit monthly 0.5 2023-06-27 https://images.squarespace-cdn.com/content/v1/6403ba99433a9877907636e4/2624221f-0156-4ede-a8d1-0dffc1b84616/Tomato+Confit+2.jpeg thesometimescook - Tomato Confit - Tomato confit is a classic French cooking technique that involves slow-cooking tomatoes in oil and aromatics until they become soft, sweet, smoky and caramelized. The resulting tomato confit is a versatile and flavorful ingredient that can be used in a variety of dishes, from appetizers to main courses. The slow cooking process allows the tomatoes to release their natural sugars, which caramelizes and intensifies their flavor. With the addition of stewed caramelized onions and tomato paste adding another depth of umami to the tomatoes, the result is a concentrated and richly flavored tomato confit that can be used in a variety of ways. One popular use of tomato confit is as a topping for crostini or bruschetta. The sweet and savory tomatoes pair well with creamy cheeses, such as goat cheese or ricotta, and a drizzle of balsamic vinegar. Another way to use tomato confit is to toss it with pasta and some fresh herbs, or the base of a delicious vodka pasta sauce. It can also be used as a topping for pizza or as a filling for omelets or quiches. Tomato confit can be made in large batches and stored in the refrigerator or freezer for later use. It can also be canned, which allows you to enjoy the flavors of summer tomatoes all year round. When storing tomato confit, be sure to keep it covered in oil to prevent it from drying out and losing its flavor. Tomato confit is a delicious and versatile ingredient that adds a symphony of deep flavors to a variety of dishes. Whether you use it as a topping for crostini, a sauce for pasta, or a filling for omelets, it is sure to add a touch of sophistication to your cooking. https://www.thesometimescook.com/recipe/golden-congee monthly 0.5 2023-06-27 https://images.squarespace-cdn.com/content/v1/6403ba99433a9877907636e4/ec633648-66f3-43f5-8851-c678a44cb1cc/IMG_3721.jpeg thesometimescook - Golden Congee - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.thesometimescook.com/recipe/spicy-buldak-cream-pasta monthly 0.5 2023-07-01 https://www.thesometimescook.com/recipe/roasted-garlic-bread monthly 0.5 2023-04-21 https://www.thesometimescook.com/recipe/matcha-souffle-pancakes monthly 0.5 2023-04-21 https://images.squarespace-cdn.com/content/v1/6403ba99433a9877907636e4/92be25b1-057c-48a3-901c-da06c6bd2863/Matcha+Souffle+Pancakes thesometimescook - Matcha Soufflé Pancakes - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.thesometimescook.com/recipe/matcha-ice-cream monthly 0.5 2023-06-27 https://images.squarespace-cdn.com/content/v1/6403ba99433a9877907636e4/e6ca45c1-f2a9-4152-9566-ff94a80ceae0/Matcha+Ice+Cream thesometimescook - Matcha Ice Cream Matcha ice cream is a delicious dessert made with matcha powder, a finely ground green tea that is traditionally used in Japanese tea ceremonies. Matcha powder is packed with antioxidants and nutrients, making it a great addition to any diet. The antioxidants in matcha help to protect the body from free radicals, which can cause cell damage and lead to diseases like cancer. Additionally, matcha contains caffeine and L-theanine, which can help to boost energy and improve focus. Matcha ice cream has a unique flavor that is earthy and slightly bitter. This flavor comes from the matcha powder, which is made from shade-grown tea leaves. The leaves are carefully ground into a fine powder, which is then used to make the ice cream. The texture of matcha ice cream is also unique, as it tends to be creamier and smoother than other types of ice cream. To make matcha ice cream at home, you will need matcha powder, heavy cream, whole milk, sugar, and egg yolks. First, combine matcha powder, milk, heavy cream and sugar. Next, heat the mixture in a saucepan until it starts to simmer. Slowly pour half of the mixture into the egg yolks mixture, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Cool mixture until cold and churn ice cream to ice cream machine's specifications. https://www.thesometimescook.com/recipe/category/matcha+dessert monthly 0.5 https://www.thesometimescook.com/recipe/category/lunch monthly 0.5 https://www.thesometimescook.com/recipe/category/Italian monthly 0.5 https://www.thesometimescook.com/recipe/category/Quick+Meals monthly 0.5 https://www.thesometimescook.com/recipe/category/matcha+green+tea monthly 0.5 https://www.thesometimescook.com/recipe/category/Dessert monthly 0.5 https://www.thesometimescook.com/recipe/category/vegetables monthly 0.5 https://www.thesometimescook.com/recipe/category/Vegan monthly 0.5 https://www.thesometimescook.com/recipe/category/Eggs monthly 0.5 https://www.thesometimescook.com/recipe/category/souffle+pancakes monthly 0.5 https://www.thesometimescook.com/recipe/category/ice+cream monthly 0.5 https://www.thesometimescook.com/recipe/category/Asian+Recipes monthly 0.5 https://www.thesometimescook.com/recipe/category/Dinner monthly 0.5 https://www.thesometimescook.com/recipe/category/pasta monthly 0.5 https://www.thesometimescook.com/recipe/category/Rice+dishes monthly 0.5 https://www.thesometimescook.com/recipe/category/easy+meals monthly 0.5 https://www.thesometimescook.com/recipe/category/Beef monthly 0.5 https://www.thesometimescook.com/recipe/category/30 monthly 0.5 https://www.thesometimescook.com/recipe/category/5+Ingredients+or+Less monthly 0.5 https://www.thesometimescook.com/recipe/category/bread monthly 0.5 https://www.thesometimescook.com/recipe/category/Kimchi monthly 0.5 https://www.thesometimescook.com/recipe/category/Entree monthly 0.5 https://www.thesometimescook.com/recipe/category/Vegetarian monthly 0.5 https://www.thesometimescook.com/recipe/category/Mushroom monthly 0.5 https://www.thesometimescook.com/recipe/category/Dairy+Free monthly 0.5 https://www.thesometimescook.com/recipe/category/pancakes monthly 0.5 https://www.thesometimescook.com/recipe/category/Snack monthly 0.5 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daily 0.75 2023-04-02 https://www.thesometimescook.com/about daily 0.75 2023-03-31 https://images.squarespace-cdn.com/content/v1/6403ba99433a9877907636e4/7cd1c7fe-0b05-403e-8cbb-a2862b34f407/unnamed.jpeg