Chow mein made from scratch using all fresh ingredients, including frying up my own crispy noodles.
This recipe makes a great dinner for when you don’t know what to make—just head to the pantry, snag a few cans of salmon, and dinner is almost done!
In Vietnam we like the soft texture of celery leaves more than the crunchy stalks, which we rarely eat. But this UK- and North America-friendly recipe uses the stalks.
This Mediterranean-inspired salad is delicious proof of how effortless and quick it can be to pull together an elegant, satisfying, healthy meal. It's just a matter of elevating cupboard staples with a few fresh, flavorful, easy-prep ingredients. Here canned white beans and tuna are upgraded with a bright lemon-oregano dressing, served on a bed of crisp radicchio and lettuce and garnished with fresh parsley leaves. Serve it with some good crusty bread for a meal that is simply stunning. I call for olive oil-packed tuna for its decadently rich taste and texture. Enjoy this salad with some crusty whole-grain bread or Parmesan-Herb Flatbread Crackers.
Anything you do with this broth will make you proud. Sip it by the cup for a lift; simmer it into soups, stews, pilafs, curries and sauces.
On Thanksgiving, I don't think any dish inspires quite as much love and jealousy as stuffing. Or, for that matter, technical debate over stuffing vs. dressing. Sure, if it's baked inside the turkey it's stuffing, and if it's not, it's dressing. But to me, it will always be stuffing — it sounds so much more satisfying than dressing, which brings to mind vinaigrette.
Ingredients
Ingredients
This salad has much more than an assortment of flavors and textures. The beans and eggs can be cooked ahead, while the vinaigrette can be made several days in advance, leaving assembly of the salad for the last minute. It's lovely for lunch or as the anchor to dinner. Dress the beans in advance of eating to absorb the flavors of the vinaigrette.
Make this hash for a weekend brunch or as an easy weeknight supper. I like to serve it with a tossed green salad or a steamed vegetable and a crusty loaf of bread. Pass Tabasco or other hot sauce at the table; the vinegary, smoky flavor of hot sauce complements the rutabagas, bacon, and chiles. Poach eggs to place on top of this hearty hash. The runny soft-cooked eggs are a perfect accompaniment.