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Pad Thai is a classic dish for either take-out or dine-in at Thai restaurants. Luckily, for home cooks, there’s no big mystery to what makes a good pad Thai—there’s a little bit of prep ahead of time, but it’s not hard to pull off at home. Woo hoo!
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1 Make the marinade: Combine marinade ingredients in a bowl. If sugar is an ingredient in the marinade you are using, stir until the sugar is completely dissolved. 2 Marinate the salmon fillets: Cut fillets 1 1/2 to 2 inches wide.
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This easy stir fry is a one-pot dinner twist on the classic Chinese takeout beef and broccoli dish. I like to add ramen noodles, along with a homemade savory sauce, to make it a complete dinner on its own.
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Summer. Outdoor barbecues, kids and swimming pools, burgers, hot dogs, and plenty of potato salad. We made a big batch of potato salad for a little family gathering this weekend. How about you?
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July in New England is the “everything goes better with corn” season, and that includes seafood. Seared scallops on a bed of creamy corn spiked with poblano chilies borders on fancy food, which belies how quick and easy it is to prepare.
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Combining Thai-inspired flavors and ingredients to create a colorful salad is easy! Why not add a tropical spin to a mundane pasta salad to make meal time more exciting? One bowl delivers a satisfying mix of noodles, veggies, and fruit.
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1 Preheat the oven and grill: Set your oven to 400°F for cooking the bacon. Preheat your grill to medium-high (about 400°F) as well. 2 Soak the corn: Place the ears of corn in a large bowl and add enough cold water to the bowl to submerge them. Let the ears soak for 15 minutes.
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Fried chicken is one of my favorite foods, hands down. I grew up mostly eating quick, skillet-fried chicken, but we would always have a bottle of hot sauce on the table to turn up the flavor.
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Ice cream cake has always been the epitome of summertime and birthdays to me. It has all the things that a birthday party needs: cake (or in this case, brownies!), ice cream, something crunchy, and lots of gooey fudge.
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The problem with most broccoli salads is the broccoli — the rawbroccoli. Some people like raw broccoli, and actually, I love raw broccoli stems. They taste a lot like cabbage or cauliflower. But the florets? If they’re raw, keep them away please.
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1 Make the rosemary vinaigrette: Put the minced onion, mustard, salt, vinegar, garlic and rosemary into a blender and pulse it for about 30 seconds. Use a spatula to scrape down the sides of the blender and purée it again for 10-20 seconds. Scrape the sides down again.
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I got a tad bit cocky with this recipe. I thought for sure my kids would like it, because we spend a week at the beach each summer where we eat shrimp pretty much exclusively. My kids will eat shrimp at the beach! I should have known, though, that nothing is 100 percent at the dinner table.
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Flank steak is an odd cut of beef. I don’t care what anyone says. It’s fairly lean, relatively affordable, and its texture has a coarse, ropy look. At first glance you might say, “No thanks, I’ll take the New York Strip!”
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Fried chicken is one of my favorite foods, hands down. I grew up mostly eating quick, skillet-fried chicken, but we would always have a bottle of hot sauce on the table to turn up the flavor.
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Are you looking for the perfect picnic salad to bring to a potluck? Look no more, this is it. This napa cabbage picnic salad has been a favorite of my friends and neighbors for years. It’s one of the most requested potluck salads I’ve ever made.
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