Pan-fried tofu is my protein of choice for this Vegetarian Bibimbap Recipe. Topped with seasoned vegetables, a dippy fried egg, and flavorful gochujang sauce, you don’t have to be a vegetarian to enjoy this recipe! Bibimbap is a traditional Korean dish that is made up of a base of White Rice, a fried egg and gochujang sauce
This three-ingredient ice cream is not only delicious, it’s a nutritional powerhouse packed with vitamins and antioxidants. Go ahead, have seconds. By Julia Mueller The first time I had green tea ice cream was with my elementary school bff. Her mom took us to Chinese food. We were wearing matching plaid shorts. Our side ponytails
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This is now known as “the ice cream that nearly broke me” in my family.Ingredients:500 ml heavy cream (16.9 fl oz)250 ml unsweetened almond milk (8.5 fl oz)80 g unsalted butter (2.8 oz)1 1/2 cups pecans, chopped into your preferred size (163 g/ 5.7 oz)2 tsp sugar-free vanilla extract4 large egg yolks1 tsp vegetable glycerine1/4
Serves 2 Author Notes Bangkok: the gastronomic paradise. I drop off my bags at home and walk down to the market, following the smell of herbs, fish sauce and chilies. I am hoping my childhood food cart is already there, setting up for the evening crowd. Bingo! Larb Gai, here I come. I love watching
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These Sweet Chili Keto Pork Chops are one of those easy weeknight dinners that bring lots of satisfying flavor, with just a few minutes spent in the kitchen. Dairy free, egg free, and nut free, this low carb pork chop recipe has a wide appeal for many diet types. I think pork chops are underrated personally, and
Homemade lemon curd is practically the definition of low-effort, high-reward food. Our favorite version, below, is made with whole eggs. Variations made with just egg yolks are more dense—good for pie or cake filling—but this lemon curd recipe results in a luscious but light sauce to spread on scones or biscuits, dollop on pavlova or
These sticky chicken drummettes are super easy and incredibly versatile. They’re great for lunchboxes, as finger food, for a protein-packed after-school snack or as a meal with rice and veges. PHOTOGRAPHY BY JOHN PAUL URIZAR. STYLING BY MICHELE CRANSTON. Ingredients 2 clove garlic, crushed 1 teaspoon finely grated lemon rind 1/4 cup (55g) brown sugar
Ingredients:1 1/4 cups shortening1/4 cup peanut butterred food coloring (optional)1/2 teaspoon baking powder1/2 teaspoon lye water (if available)1/2 small egg1/4 teaspoon baking soda2 cups all-purpose flour1 1/2 teaspoons almond extract1 1/4 cups white sugar1 tablespoon water