If you're not a fan of traditional birthday cake, there's a crispy, chewy alternative that makes a great swap and is so easy ...

Miso rice cakes with spinach and peas, sesame-brown butter udon and cheesy baked gnocchi are chewy, springy suppers.

Mix one tablespoon of the finely chopped lavender with two tablespoons of furikake. Coat the rice cakes on all sides in the lavender furikake mix. STEP 3 In a bowl, mix the scallions, onions, chile, ...

The rice cakes in Chinese, Korean and Japanese cuisine ... if it’s very hot in your kitchen); by the time you get home for lunch or dinner, they will be ready to cook. Zha choi (also known ...

Fluff the rice. Transfer to a bowl and let cool. Season with salt. Preheat the oven to 325°. In a large nonstick skillet, heat 1/4 inch of oil until shimmering. For each cake, pack the rice into ...

Keep rice cakes stored in an airtight container; they will last for weeks in dry, cool conditions. If your rice cakes have gone slightly soggy, heat them in the oven to crisp them up. Rice cakes ...

Drain and drizzle the rice cakes with the sesame oil to prevent them from sticking. In a small stockpot, whisk together all ingredients for the ponzu and bring to a low boil for about 15 minutes.