Combine the soy sauce, sake, katsuobushi and MSG in a small saucepan and bring to a boil uncovered, stirring constantly. Strain through a fine sieve ...

Prepare Apple Cider Dressing in large bowl. Add remaining ingredients; toss. 6 servings VARIATION FRUITY TOSSED SALAD WITH APPLE CIDER ...

Combine bananas, mangoes, juices and cinnamon in stainless steel bowl. Layer mixture and macaroons in parfait glasses or appropriate dessert dishes; ...

Skin and fillet trout; reserve trimmings. Refrigerate fillets until chilled. Place trimmings in chilled blender or food processor; season with salt. ...

Place flour and sugar in mixing bowl. Add butter and egg whites; mix until smooth. Cover; refrigerate overnight. Cut desired template from heavy ...

Rinse artichoke hearts and peas in cold water to separate; drain. Spray 10-inch nonstick skillet with nonstick cooking spray. Cook onion and celery ...

Trim tuna loin to create round cylinder approximately 2-1/2-x-10-in.; reserve trim for tartare. Combine peppercorns and mustard seed; roll tuna in ...

Remove all bones. Divide bird as follows: 2 breast halves with skin on; 2 thighs, skinless; 2 wings; 2 legs, skinless, tendons removed; neck skin; ...

Remove skin from turkey drumsticks and discard. Mix turkey and remaining ingredients in Dutch oven. Heat to boiling; reduce heat. Cover and simmer ...

Blanch leek and cabbage leaf in boiling salted water; remove from water. Let cool; pat dry. Split leek lengthwise; pipe butternut squash puree down ...