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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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1 Chill the crust ingredients: In a bowl, combine the whole-wheat flour, all-purpose flour, cornmeal, Parmesan and salt. Add the butter pieces and toss with your hands to separate and coat them with flour. Place the bowl in the freezer for 30 minutes.
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1 Pre-bake the pie shell: If you are using a packaged frozen pie crust, please follow the directions on the package to pre-bake. If you are using a homemade crust, please follow these instructions: Preheat oven to 375°F.
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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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