This vegetarian version of the classic Chinese stir-fry,
Moo Shu, uses already-shredded vegetables to cut down on the prep
time. Serve with warm whole-wheat tortillas, Asian hot sauce and
extra hoisin if desired.
The dumb name is intended to evoke a restaurant's broccoli with garlic sauce that, according to my children's rapt faces, appears to come with a side of Tabernacle Choir. Look for the Lee Kum Kee sauce in the ethnic food section of a large supermarket -- without it, you'll be stuck eating Regular Vegetables.
Cook chicken tenders quickly on the grill and top with
pesto made with cilantro and sesame seeds for a zesty, speedy
dinner. Serve with: Quinoa and grilled asparagus.
This is a delicious and refreshing idea for leftover Thanksgiving turkey, full of crisp salad vegetables and bursting with flavor.
Tataki is a typical Japanese preparation in which beef or
fish is seared on the outside, left very rare inside, thinly
sliced and served with a citrusy soy sauce. We cook the beef to
medium-rare here, so it retains plenty of...
Reminiscent of Pepper Steak, these egg rolls aren't difficult to do and are packed with flavor. Use whatever color pepper strikes your fancy and watch the family devour them.
This soup's got it all: the daring, sophisticated scrumptiousness of Thai flavors and the texture, sweetness, and orange comfort of baby food.
Deliciously sweet and savory thai coconut soup is simple to make at home, and a complete meal in a bowl. Try Catherine Newman's rich and flavorful recipe today.
These light, delicious spring rolls make for the perfect summer dinner or party appetizer. The kids will love helping you roll them up! Get Cat Cora's terrific recipe here.