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How to Fearlessly Deep Fry Just About Anything. The Quick and Easy Way to Make Flavor-Packed Korean Ramen. When you're desperate for ramen, this recipe will deliver an unbelievably flavorful version on the table in no time. [Photographs: Daniel Gritzer] I used to live in an apartment in Brooklyn directly across the street from Chuko, a ramen restaurant with a pretty tasty bowl of kimchi ramen (not to mention the best vegetarian ramen I've ever eaten). Whenever I had a craving, I'd just walk across the avenue and perch myself at the counter. It was almost too easy to scratch that ramen itch. Earlier this year, I moved to Jackson Heights in Queens, and while it's an amazing food neighborhood, there is nowhere nearby for any kind of ramen.

That hadn't been much of a problem over the summer, but the other night I was hit with such a strong desire for a spicy, kimchi-loaded broth that I became incapable of doing or thinking about almost anything else. With my job, the solution is obvious: Make myself a bowl of kimchi soup, then write up the recipe for Serious Eats. Muppet ramen! The Serious Eats Guide to Ramen Styles. [Photograph: J. Kenji Lopez-Alt] Note: All week, we'll be celebrating the wide, wonderful world of ramen here on SE.

Stay tuned for a behind-the-scenes look at a noodle factory, guides to eating ramen around the world, a collection of instant ramen hacks, and oh so much more! Hi, I'm ramen. You may remember me from such bowls as "First Dish I Learned to Cook On My Own," the ever-popular "Morning After Peach Schnapps-Fueled College Dorm Room Party," "Don't Tell Mom The Microwave Is Dead," or, one of my more subtle, emotional works, "Oriental Flavor. " Despite its popularity among the cash-strapped and the sodium-starved, the world or ramen extends far beyond the instant variety we grew up on.

Originating in China, alkaline noodles served in soupy broth have been in Japan for well over a century, but like pizza in America, only became widespread after World War II. Nowadays, ramen is high in the running for national dish of Japan. The Broths Classification by Heaviness The Noodles The Toppings. Japanese Miso Ramen Noodle Soup Recipe. Tuesday, April 19, 2011 Miso Ramen Recipe Since last summer when I posted my 15 Minute Udon Miso Soup recipe, I’ve gotten so many requests for a recipe for Miso Ramen that I’ve decided to post this recipe that appears in the Steamy Kitchen Cookbook. Though truthfully, the only part of this recipe that I follow is a) the miso soup base and b) cooking the ramen noodles. All other toppings in my Miso Ramen varies each time I make it depending on what’s in my refrigerator, as most times when I’m craving this dish it’s usually pretty darn close to midnight.

Or 2am. Ramen Noodles These are dried ramen noodles, though the ones that are fresh are much better. So I guess what I’m saying is, keep a package of dried ramen noodles in your pantry. The Miso White miso, or shiro miso is my favorite. Not only do I use it for making Japanese style noodle soups, but if I’m making a whatever-soup that needs a kick of flavor, I’ll stir in a big tablespoon of miso paste, which is a natural umami-master. The Dashi. Easy Ramen Recipes - Japanese Noodles, How To. Ramen is more than just the crown jewel of Japanese cuisine — it's practically an art form. Eating the signature dish is a sensory experience in itself: The steaming medley of broth, noodles, and toppings is so engaging, your undivided attention is required to fully immerse yourself in the complex textures and flavors. No wonder individual ramen booths are such a common sight in Japan. Despite the culinary world's never-ending stream of trendy product extensions (and the many proclamations that the noodle soup is "dead"), ramen — in its OG form — will forever live on in our hearts.

As an ode to this satisfying winter staple, we've commissioned Hannah Kirshner of Sweets & Bitters to create three recipes inspired by regional styles of the dish, using artisanal Sun Noodles you can find at local Asian supermarkets (and some Whole Foods locations). Photography by Eric Helgas. Cooking Time20 minutes Instructions1. 2. 3. 4. 5. 6. 7. 8.

Miso Butter Ramen With Corn And PorkServes 2 Instructions1. One Pan Chicken Alfredo. Today, I’m sharing a quick and easy dinner recipe that is absolutely delicious. This one pan chicken alfredo is perfect for busy weeknights, or any night when you want to have dinner on the table in about 30 minutes. Serve this alongside a simple salad for a meal the whole family will love. The best part of this chicken alfredo is that it is made in just one pan, just like my Skillet Enchiladas. Easy prep, and easy clean up! Let me show you how quick this chicken alfredo whips up: Start by browning the chicken in olive oil over a medium high heat. Add chicken broth, cream, and uncooked pasta to pan. Remove from heat and stir in two cups of freshly shredded parmesan cheese. Sprinkle with flat leaf parsley and serve. Kitchen tools you will need to make this recipe: Links are to the products I use and love in my kitchen.

Stainless Steel Saute Pan Cutting Board Chef’s Knife Microplane Zester/Grater for grating Parmesan One Pan Chicken Alfredo Author: Melissa @ No. 2 Pencil Recipe type: Dinner Prep time: 31 Grilled Cheeses That Are Better Than A Boyfriend. Fresh Vegetable Pasta Skillet | On Sugar Mountain. Posted by Jess Gonzalez on Tuesday, May 14, 2013 · 23 Comments Hello friends!

This happens to be one of, if not the, best pasta recipe I’ve ever come across in all of bloggingdom. I mean it – I tend to get so excited about new recipes that repeats are a rarity in my kitchen. Why make the same thing again if there are oodles of new culinary adventures waiting for me out on the glorious internet? But this, this dish, this glorious skillet filled with penne, vegetables, brown butter (are you really surprised by this?) And tons of cheese happens to be a recipe I’ve made over 6 times in the past 6 months. It’s seriously that good.

Normally I utilize frozen corn in place of the fresh that is called for in the recipe since finding fresh corn in the colder months is impossible. Fresh sweet corn, perfectly ripe zucchinis, and plump cherry tomatoes all take center stage in this one-pan-wonderful meal. Plus it doubles as a security device.

But enough of my blathering on, go make it yourself and see! Lenten Dishes. Dinner,Featured Article,In Season,Recipes by RelishFebruary 1, 2009 Serve a fresh catch every Friday during the special season of Lent. Mark Boughton Photography / styling by Teresa Blackburn Almost two decades ago, friends invited us to their Good Friday seafood dinner, which they’d organized to celebrate the opening of spring. We were greeted with seafood on the grill, decadent dishes in the oven and a bubbling, buttery Alfredo sauce simmering on the stove that would soon melt over a steaming shrimp and asparagus fettuccine.

Word spread, and, like the sprawling buffet, the crowd multiplied each year. By Kristine Gasbarre, a food writer in DuBois, Penn. Seafood Quiche Sweet shrimp and crab and a creamy custard in a deep-dish pie.