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An easy gluten-free tabouli recipe.
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Vietnamese 'la sa ga' soup is a chicken curry and coconut soup topped with fresh basil for a refreshing and easy meal just like you'd get at a restaurant.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This dish is loosely based on Thailand’s ubiquitous fried rice dish, kao pad Usually some kind of animal protein accompanies the rice — squid, crabmeat, ham, chicken, whatever the cook has on hand My version relies instead on tofu and vegetables; the most important ingredients are the rice itself, the garlic and the fish sauce
cooking.nytimes.com
You can live happily now and feel prudent enough to live tomorrow if you cautiously employ your seeds on the last of last autumn’s sweet potatoes This is my favorite of all the dishes my brother has ever served at the very seasonal Franny’s, the restaurant in Brooklyn where he is the chef It disappears from his menu the instant the plants that grow from seeds begin to sprout, making it, like the plants themselves, available for only a few months each year.
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I've simplified one of my favorite dishes so you can make it fast.
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This delicious, crunchy snack pairs fried garbanzo beans with lemon-pepper and Creole seasonings. You'll know the garbanzo beans are done frying when they begin to jump around the skillet!
Ingredients: olive oil, lemon pepper
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This recipe is by Molly O'Neill and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This cake is very easy to make and tastes wonderful. Yellow cake mix with poppy seeds added and flavored with almond extract.
cooking.nytimes.com
Sweet, sticky caramel popcorn gets a kick of cayenne pepper and the combination is nonpareil Once the caramel is poured over the popcorn, work quickly and let it cool a bit before serving The snack is easy to make, and running out will likely be a problem -- so have extra supplies on hand.
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Recipe for Piquillo Peppers with Mediterranean Tuna Salad, as seen in the January 2009 issue of 'O, The Oprah Magazine.'