Ingredients200g basmati rice (or use cooked rice)85g carrot , diced1 tbsp vegetable oil2 eggs25g butter2 large spring onions , finely sliced1 tbsp soy sauce85g frozen peaMethodSTEP 1Wash the rice and cook according to pack instructions in lightly salted water with the diced carrots. About 5 minutes before it’s ready, tip in the frozen peas.STEP 2While…
Scratch-made chicken curry is a thing of beauty, with far greater complexity than anything that comes out of a jar. Add supple rice noodles and an array of toppings, and consider me satisfied for the next week. Leela Punyaratabandhu’s curry noodles with chicken from her new cookbook, Simple Thai Food, are especially good. She provides…
This quick and delicious smoothie has just three ingredients: ripe Ataulfo mango, frozen blackberries, and unsweetened kefir (I used Nancy’s Organic Plain Lowfat Kefir, but you can also make your own.) The result is rich and thick, tangy and tart, with just a touch of sweetness from the fruit. 1 large ripe Ataulfo mango, peeled…
Rating: 5 stars 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0 Taco salad doesn’t always have to contain beef–this 15-minute version uses tofu or black bean crumbles, which taste delicious and offer up a healthy dose of protein. This vegetarian meal…
Our dear friends, the Krutchiks, often lavish us with new food discoveries, like Wagyu pastrami—a luxe version of the delicious brined, spiced and smoked deli meat—which they buy at their NYC neighborhood shop, Grace’s Marketplace. The richly marbled, melt-in-your-mouth meat inspired this twist on Italy’s beloved bread and tomato salad. Use ripe, in-season tomatoes (their…
