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This prawn soup with eggplant, bok choy, and green beans is is very easy to prepare and yet is flavorful. It can be served with rice, or even as a simple one-pot meal.
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This versatile recipe can adapt to whatever vegetables you have on hand. The key is to make sure you have all the vegetables chopped beforehand, and the sauce ready to go as well.
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Get Chicken Satay with Peanut Sauce Recipe from Food Network
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Try this chicken salad when you want a cool summer meal that packs some sambal heat along with cucumbers and chopped peanuts.
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The most fun way to get your apple-a-day.
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Get Sea Salt and Olive Oil Pain D'Epi Recipe from Food Network
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Everyone who enjoys this recipe always asks what restaurant we ordered it from! It is fast and simple to make. I would say it's a bit like a stir fry with a Thai flavor!
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This recipe is by Robert Farrar Capon and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: cloves, basil leaves, olive oil
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This recipe is by Bryan Miller and takes 10 minutes, plus overnight steeping. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: basil, olive oil
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Using hazelnut or walnut oil in place of olive oil creates a special vinaigrette. Fantastic on a salad or crispy greens with grilled goat cheese.
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Noodles are served with chicken and a scorching hot peanut sauce with a kick of curry.
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Get Orange Olive Oil Cake Recipe from Food Network