August 4, 2016 |
Makes 8 rolls, or 4 servings For the sauce: 1/4 cup unseasoned rice vinegar 2 tablespoons honey 1 tablespoon fresh lime juice 1 teaspoon chili sauce, such as sriracha 1 teaspoon Asian fish sauce 1 scallion (white and green parts), thinly sliced For the rolls: 8 medium shrimp, peeled and deveined, cooked and chilled 16 medium fresh basil leaves 16 medium mint leaves 1/2 cup shredded carrot 1/4 cup thinly sliced radish, cut into half-moons, preferably watermelon radish 1/4 English (seedless)
February 5, 2016
Makes 4 servings For the Sausage: 1 pound ground pork 1/2 cup minced shallot 3 tablespoons minced garlic 3 tablespoons minced lemongrass 1 tablespoon sugar 1 tablespoon fish sauce 1/2 teaspoon black pepper Kosher salt Oil For the Nuoc Cham: 1/2 cup fish sauce 1/4 cup water 1/4 cup lime juice 2 tablespoons palm, raw, or light brown sugar 1 garlic clove, minced 1/2 teaspoon sambal...
January 1, 2016
This recipe from Nongkran Daks' most recent cookbook might persuade you to go in the Thai direction. She's chef-owner of Thai Basil in Chantilly, Va., a master chef, and cooking instructor, who has collected her most approachable dishes in this slim volume. As she explains in the book, drunken spaghetti came about in the 1960s, when American soldiers began arriving in Thailand in large numbers. They were homesick, so Thai cooks "Americanized" their traditional drunken noodles by substituting thinner wheat pasta for the wide noodles.
January 16, 2015
CHICKEN LAAB WITH MINT AND THAI BASIL IN LETTUCE CUPS This recipe takes just 23 minutes to prepare and cook. Juice of 2 large limes 1 pound ground organic free-range chicken or turkey (half white and dark meat) 1 teaspoon toasted sesame oil 2 shallots, thinly sliced 1/2 teaspoon crushed red pepper flakes 1/4 cup paleo-friendly fish sauce 2 tablespoons cilantro, chopped 2 tablespoons Thai basil, chopped 2 tablespoons mint, chopped 2 scallions, chopped 2 limes, quartered, for serving 1 head iceberg lettuce, washed and dried, leaves separated and kept whole In a medium bowl, combine the lime juice and ground meat and mix well.
March 7, 2014 |
IF YOU'VE resolved to eat more healthfully in 2014, think soup. It's filling and, when made with the right ingredients, can make you feel better by the bowlful. "There is research that suggests that when you have a bowl of soup before a meal you consume fewer calories" because the fluid helps you feel more full, said Bethany Thayer, registered dietitian nutritionist and news-media spokeswoman for the Academy of Nutrition and Dietetics. You need only look to the latest food trends for soup-recipe inspiration.
March 1, 2013 |
The broth of this clean-tasting, light dinner soup is brightened by an infusion of fresh ginger and dashes of fish sauce and sesame oil. Poached Shrimp in Ginger Broth Makers 2 or 3 servings 1 pound raw, shell-on jumbo shrimp 1 small red chile pepper 2 scallions 1 small clove garlic 1 1/2-inch piece gingerroot 2 cups loosely packed fresh mung bean sprouts 1/3 cup packed cilantro leaves...
October 31, 2012 |
If you've been without power at home, you'll soon be making decisions about what to pitch from your refrigerator and freezer. Here are some tips: A fully packed, free-standing freezer that has remained closed will stay at acceptably cold temperatures for two to four days. The following partially defrosted foods may be safe to eat/refreeze if they still contain ice crystals or have been kept below 40 degrees: beef, veal, lamb, pork, ground meat, casseroles, soups and stews, hard cheeses, juices, flours, nuts, packaged waffles and pancakes, frozen meals/convenience foods.
March 15, 2012 |
An excerpt from the blog "My Daughter's Kitchen. " I know the last recipe for Thai lettuce cups sent my daughter in search of unfamiliar ingredients, namely lemongrass and fish sauce. So in the interest of thrift, not to mention continuing to expand her horizons, I offer a second recipe to use up those ingredients while they are still fresh: Thai Coconut Chicken Noodle Soup. It seems a perfect restorative for these March days, when the weather can't make up its mind.
March 8, 2012 |
A n excerpt from the blog "My Daughter's Kitchen. " Giada DeLaurentiis has a new cookbook, Weeknights With Giada , to be released this month, with recipes designed for throwing together a good dinner after a long day at work. Even TV chefs want family dinners. Giada wants to give her daughter the home-cooked dinners she remembers growing up. But even she doesn't have hours to spend. "Because my daughter is 4, I want to spend my free time hanging out with her," she told me in a phone interview.
July 14, 2011 |
Here's a Vietnamese-inspired salad that's tart and crunchy. We used rock shrimp, peeled, deveined, and frozen available at Whole Foods Markets and Trader Joe's. Chilled Shrimp With Cabbage and Peanuts Makes 4 servings For the salad: 1 pound peeled and deveined rock shrimp 2 medium heads Napa cabbage 1 bunch cilantro (4 ounces) 2 heads Boston lettuce 2 medium carrots 1/2 cup roasted, unsalted peanuts For the dressing: 1-inch piece ginger root 1/3 cup rice vinegar 2 tablespoons fish sauce 1/4 cup peanut oil 2 tablespoons Asian chili paste, such as sambal oelek 1 tablespoon sugar 1. Place the shrimp in a medium skillet and cover with 1/2-inch water.