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cooking.nytimes.com
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
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The combination of lemon and strawberries makes this a wonderful summer delight. The added instant pudding to the regular cake mix gives this cake the texture of a chiffon cake made from scratch.
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Chicken nestled in a melange of saffron rice, wine, vegetables, onion and garlic.
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Simple beef teriyaki with quickly-browned beef sirloin strips and broccoli florets; simmered in a thick soy sauce and brown sugar sauce, seasoned with garlic powder. Served over rice.
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Broccoli florets, crumbled bacon, red and green grapes, raisins, and slivered almonds are all tossed in a creamy dressing for a delicious broccoli salad.
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Made with 18 eggs, two cups of cheese, and one cup of cream, this frittata makes a decadent brunch dish for a crowd.
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This eggplant is great served as a side dish, or as a complete meal atop bulgur wheat, or couscous. It's a savory and sweet Mediterranean dish. The almonds are a nice source of protein for vegetarians.
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This savory granola recipe contains rye flakes, pumpkin seeds, Parmesan cheese, and mustard seeds.
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Curry and Parmesan cheese are the secret ingredients in this tuna salad recipe! I have never tasted another tuna salad like it.
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Creamy coleslaw dressing gets lots of flavor from the addition of buttermilk, olive oil, celery seed, and lemon juice.
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This lovely, vegetarian risotto contains sliced heart of palm for a delicious, subtle change from the norm.
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A recipe from Plated for seared skate wings with papas bravas and paprika aioli.