Is there anything more inspiring than a farmer’s market at the height of the summer, piled high with funky heirloom tomatoes, eggplants from fairytale to freakishly large, crinkly peppers, bi-color corn as far as the eye can see and stone fruits in every color of the rainbow? Wouldn’t this be a great time to cook…
This classic Thai dish from Good Food reader Emily Cramer is made using mainly storecupboard ingredients, and it’s on the table in under 15 minutesIngredients:200g rice noodles140g frozen peas200g frozen prawns2 tbsp sunflower oil100g beansproutssmall bunch spring onions, sliced2 beaten eggs3 tbsp roasted peanuts2 tbsp soy sauce2 tbsp sweet chilli saucesmall bunch coriander, leaves onlyInstructions:Bring…
Crab cakes are quick to put together and make great party food or starters, plus this chilli jam will keep for a couple of weeks in the fridge.MethodFor the chilli jam dipping sauce, put the sugar, vinegar and 100ml/3½fl oz water in a small saucepan and gently heat until the sugar dissolves, stirring constantly. Add…
Test Kitchen-Approved Author Notes: We think of chicken and mustard as a bit prosaic in French cooking, so for this competition Pierino (not his real name) wanted to blow off the doors but not wander too far off the reservation in the smoking aftermath. The knickname for our All Clad tagine is “Big Zombie” anyway.…
Test Kitchen-Approved Author Notes: I did something I have never done I made this recipe gluten free. I am glad I did. I discovered the breadcrumbs to be amazingly tender, buttery and remained crisp. I chose to use snapper because it, many times, isn’t expensive as other fish but walleye is obviously a great choice…
Add some spinach and mushrooms to this recipe for a hearty meal from Jenna Weber of Eat, Live, Run. See the full post at the Fresh Tastes Blog.Ingredients:1 box “no-bake” lasagna noodles1 jar of your favorite marinara sauce (i used whole foods 365 brand)8 oz mushrooms, sliced2 10-oz bags baby spinach1 15-oz container ricotta cheese1…
Photo Credit Andrew Scrivani for The New York Times Whenever I go to an ethnic grocery, I wind up buying items that are not on my shopping list. I can’t help myself. Sometimes I am intrigued by something I’ve never tried before, like the buckwheat flour and cornmeal polenta mixture I bought several months ago…
An irresistible vegetarian main course can take a little extra love and time, but food editor Melissa Roberts would be the first person to tell you it’s worth it. Fortunately, all the components of this shepherd’s pie—from the heady vegetable stew with its red wine gravy to the crown of fluffy mashed potatoes and celery…
“While trying to eat healthy, I kept stuffing my face with my children’s over-processed store-bought granola bars as they were around and so yummy. I came up with these as a way to save my waistline and get some ‘healthy’ super foods into myself and my kids….they turned out great. My 4-year-old son loves these.”Ingredients:1/3…
[Photograph: Erin Kunkel] Leela Punyaratabandhu’s leaf-wrapped salad bites don’t look like much. But these diminutive snacks in her new cookbook, Simple Thai Food, are far more intriguing than their name implies. Each wrap is filled with an array of Thai flavors—hot, sour, salty, and sweet all take a turn. Ginger and chilies bring the heat,…