This isn’t your typical fried rice. It has a clean taste with light and fluffy rice, garlic and lump crab. When preparing this recipe, it is important that the wok is very hot so the rice does not continue to steam and become mushy.
In this recipe roasted sweet potatoes are served on flour tortillas with black beans, crumbled cotija cheese, spiced chili lime almonds and a bit of smoky chipotle salsa. These vegetarian tacos definitely don’t skimp on the flavor.
Saag, a classic Indian spinach dish, doesn’t exactly look pretty (it looks like a pile of green mush – not going to sugar coat it), but it’s flavorful and delicious, not to mention all that spinach is good for you!
This recipe calls for an immersion circulator for sous vide cooking – a method of cooking in which food is vacuum sealed in bags and cooked in a temperature-controlled water bath.
This pizza might be filled with veggies but the addition of the black truffle salt and creamy burrata cheese makes it a little more extravagant.
These tacos are a great vegetarian alternative to meat filled ones, not to mention they are also naturally gluten free. The potatoes are roasted until they are crispy on the outside and tender on the inside before being tossed in basil pesto and served with crispy radish slices and creamy goat cheese all piled into corn tortillas.
Fish en papillote is a fancy (French) way of saying "cooked in parchment paper". This method of cooking seals the moisture into the fish keeping it tender and flakey.
The American classic: the sloppy Joe but with an Asian twist.
Fish tacos be are one of my favorite meals, especially when they’re freshly battered and served with herb yogurt sauce, pico de gallo, shredded cabbage and warmed flour tortillas.
This easy meal is perfect for weeknights or for “stir-Fridays”as the soy pan-sauce keeps this recipe on the lighter side.
The tender, melt-in-your-mouth meatballs are served in a Thai-style coconut red curry sauce that is full of flavor for an Asian twist on meatballs in red sauce.
My favorite Chinese food is Peking Duck served with Mandarin style pancakes, a bit of hoisin and topped with cucumber and green onions. They’re basically Asian duck tacos, and I think I could eat them almost every day
Creamy ricotta polenta topped with a springy and flavorful mix of sautéed mushrooms and leeks.
For the tacos, the tender, slow-cooked meat is piled onto flour tortillas and topped with Guinness caramelized onions, shredded Swiss cheese and shredded cabbage.
In this recipe, the lamb is braised in Moroccan spices until it is "fall off the bone tender" and is paired with a flavorful herb salad for an impressive entrée fit for a dinner party.