May 21, 2013 By Johnna 14 Comments This post contains affiliate links. See my disclosure for more information. Last week I went to a raw foods potluck. I was almost overwhelmed, everything on the buffet was safe for me to eat! I can’t remember the last time I had a plate of food like this
Ingredients:2 pieces of chicken (thighs or breast) chopped1/4 cup hoisin garlic sauce1/4 cup sesame ginger salad dressing1 garlic clove grated1 ginger root size of garlic clove grated1 tbs. sriracha hot chili sauce1 tsp. thai vinegar pepper juice (i'm not sure the name but you can get them when you order thai food to go its
Photo by MJ Kroeger. Prop Stylist: Suzie Myers. Food Stylist: Ericka Martins. Prep time 10 minutes Cook time 35 minutes Serves 3 (yields 7 cups) Author Notes There’s nothing more satisfying than turning a batch of tomatoes into a delicious soup packed with vegetables and aromatic spices. If I had to choose a soup to
Serves 4 Author Notes Goa, India’s smallest state, is one of the country’s biggest seafood and drink destination, owing to its coastal location. Goan cuisine is also heavily influenced by its former Portuguese colonizers. This recipe is my interpretation of a Goan dish called “kismur”. It is a type of chutney that’s usually made with
Makes 2 Cups Sauce Author Notes The secret’s in the sauce. Or so they say. Well, whoever “they” might be (I’m gonna guess Escoffier) really nailed this one. Delicious sauces elevate the flavor of a food and when they can be made quickly with healthy ingredients, all the better. This peach sauce turned glaze is
Serves 6 to 8 Author Notes My family takes long car rides, crossing many state lines and meal times. My kids being severely allergic to a host of foods, I always made a spicy beef concoction, stuffed into hot dog rolls. Wrapped in wax paper, these rolls could be eaten, warm or at room temperature.
Serves 5 Author Notes I have always been passionate about food, even as a child. This is not necessarily true about eating. Like any other 10-year-old boy, vegetables wasn’t at the top of my to-eat list. Eggplant was my least favorite vegetable. I couldn’t understand what an ‘I’ shaped vegetable had to offer me and
One of Choi’s first chef jobs was at an L.A. country club where he made New England clam chowder every Friday. This lighter, Asian-inflected version includes green curry paste, coconut milk and plenty of lime juice.Warming Soup RecipesRecipe from Food & Wine Best New Chefs All-Star Cookbook Updated on August 2, 2023 Photo: © Chris
Photo by Bobbi Lin Serves 2 Author Notes At our blog, Boy Meets Girl Meets Food, we love a good noodle dish. However, we often find that they can become quite heavy and drowned out with sauces, so yesterday we set about making a light and simple noodle dish that is a perfect accompaniment to
