Kimchi Fritters with Soy Dipping Sauce Recipe Ingredients1 tablespoon plus 3/4 cup thinly sliced scallions2 tablespoons plus 1 teaspoon soy sauce2 tablespoons distilled white vinegar1/2 teaspoons gochugaru (Korean red pepper powder) or crushed red pepper flakes4 ounces ground pork (about 1/3 cup)2 teaspoons finely grated garlic, divided1/2 teaspoon toasted sesame oil1 1/2 cups dried peeled split yellow mung beans, soaked for 3 hours or up to overnight1 1/2 cups (packed) chopped cabbage kimchi (12 ounces), excess liquid squeezed out1 red or green Thai chile, thinly sliced4 tablespoons (about) vegetable oil, dividedPickled Pears (click for recipe)Recipe PreparationMix 1 Tbsp.

The soda giant is pairing with a French drugmaker to produce & 39;Beautific& 39; drinkIt& 39;s the kind of news that makes you pause, shake your head a bit, and check again to see if you really read that right: Coca-Cola is now developing a beauty drink with a French drugmaker, claiming it will strengthen hair, improve skin, and help with weight loss.

Kenya Thurungi & Nicaraguan Honeyed MaracaturraPhoto by Sharon ChoThe Kenya Thurungi from Portland-based Coava Coffee had a bright blood-orange flavor with a lingering maple and cane sugar finish. The Nicaraguan Honeyed Maracaturra from NYC’s Café Integral imparted an exciting flavor combination of herbs, fruits and spices.

IngredientsPaper CupsMilkMcCormick® Assorted Food Color & Egg DyeNew small paint brushesWhite breadDirectionsFill each paper cup with 2 tablespoons milk. Add a few drops of food coloring to each cup.Paint pictures and designs on the bread using the colored milk.Toast lightly to help the paint dry, then make fun, zany sandwiches.

YieldServes 48 (serving size: 1/4 teaspoon)This is no ordinary seasoned salt! Sprinkle on food right before serving to add a crunchy, earthy taste of the summer. Dust Tomato Salt on deviled eggs or scrambled eggs.IngredientsUnsalted Tomato PasteMaldon sea salt flakesNutritional InformationCalories 1Sodium 219mgCalcium 1mgHow to Make ItStep 1Preheat oven to 225°F.

YieldServes 8 (serving size: 3/4 cup)Forget frying—this oven-fried version delivers the must-have crunch of fried okra without the hot mess of oil and all the calories that come with it. The secret is gently smashing the okra pods—you can use a skillet or rolling pin if you don’t have a meat mallet—it opens them up and provides more surface area (i.