There are two very popular types of Thai chicken. One is Gai Yang which I shared previously which has lemongrass in the marinade so it has an earthy lemon flavour that is so distinctly South East Asian. And this Southern Thai Chicken which is quite different because it has turmeric in it, and no lemongrass. Lemongrass is a distinctly South East Asian herb which I absolutely love but does not make my standard weekly shop....
How do you make the spinach artichoke sauce so creamy? We really love making healthier comfort food recipes, and this chicken skillet is a new favorite! The creamy sauce is made with mayo as the base, so it’s full of creamy goodness. We also used nutritional yeast to add some cheesy, umami flavor. It’s a combo that really satisfies the palate, and the sauce is actually a recipe we made for a spinach artichoke dip a while back!...
Glutinous Rice: It’s Sticky! Glutinous rice is grown throughout the Far East and eaten as grain and ground into flour. When cooked the glutinous rice becomes sticky, each grain holds onto each other like a group hug. Each bite is really sticky, chewy, and satisfying. Glutinous rice is a misnomer since it has no gluten in it. I am not particular to a brand of glutinous rice. They all seem to be forgiving and work well....
I love them in stir fries, especially fresh, crisp, tender green beans. An Easy Way to Cook Fresh Green Beans How do you know your green beans are fresh? Break one in half. It should “snap”. If it bends limply like a rubber band, it’s not fresh. Only buy fresh. This stir fry cooks up quickly, with onions, ginger, and garlic, and a sauce of sweetened soy sauce with sesame oil....
These stovetop burgers can be made any time of the year, and I love them so much that I crave them even when the grill is an option! The Best Stovetop Burgers These burgers are very different from my standard grilled burger. When I grill a burger, I keep the patties thicker and really let the grill do its thing. These stovetop burgers are closer to what many Americans think of as a fast food burger, except the absolute best version of that!...
How do you choose a pineapple at the grocery store? First, choose a pineapple that is on the larger size. This will yield more fruit and less waste. Second, gently tug on the top leaves of the pineapple. If they pull out easily, then your pineapple is ripe. Pineapple should not be wrinkled, bruised, or soft at all. These are signs of an overripe or damaged pineapple. Spice Level: We love the hint of heat the jalapeño brings to this salsa....
While the recipe as written is not low-carb, you can easily make it low-carb by slightly changing the ingredients and portion size. These peppers are wonderful. They are hearty and bursting with flavor. The combination of peppers, onions, garlic, and spices is phenomenal. It’s also such a pretty and colorful dish. But I love making this recipe not just because it is so delicious. This recipe also evokes strong childhood memories for me....
You can actually taste the wonderful flavor of sweet potato in this pie, which is only enhanced, not supplanted by the additions of cinnamon, nutmeg, ginger, and vanilla. Add a Splash of Bourbon We’ve also added a splash of bourbon to the filling (of course, right?). You can skip the bourbon if you want, but if you have some bourbon in the house, by all means use it. How to Make Sweet Potato Pie Making sweet potato pie is a two part process: First, roast the sweet potatoes in the oven....
Our 9-year-old is a big fan of Thai green curry. When he was younger, he used to call it ’that browny coloured curry’. Mmmm appetizing! It’s true though - most Thai green curry pastes are a kind of sludgy brown colour. We used to buy a green (brown) curry paste that was relatively mild. I think it was the one made by Thai Taste. But in the last couple of years I’ve noticed it’s become spicier....
I really wanted to update this recipe, as it’s been on the blog so long! The pictures were awful, and it just didn’t seem right considering I make this dish fairly often. So when I started re-shooting this, Chris and I realised it would be a perfect recipe to start off our 20 Minute Tuesdays video series!! A new series showing you how you can make tasty meals in 20 minutes or less....
For instance, Japanese chopsticks are shorter with narrow tips that may have ridged threads for easier gripping. They’re meant for precise grabbing of single bites, such as with sushi, and the textured grips are ideal for noodles. Korean chopsticks, on the other hand, are flat and rectangular, typically made of metal and paired with a long-handled spoon. Classic Chinese chopsticks are thicker, longer, and don’t taper as much toward the bottom, making them best for delicate cuts....
While losing errant berries and wily spaghetti strands can be annoying, steam burns, hot water spills, and blisters from too-hot handles are a real risk when pouring out pasta. That’s exactly why Leigh Hamp, vice president of product at Banza, is particular about how she does it and what she uses. “I cook a ton, between my job leading the Product team at Banza and life in general, and am always using strainers for different things in the kitchen,” says Hamp....
Patented in 1931, the first electric opener was described as a “power-operated cutting device specially adapted to be hand-held.” Still, it took the gadgets another few decades to find commercial success. Well-made modern electric can openers are first easy to use. In most cases, a magnet holds the can in place while it spins through a sharp blade, removing the top of a can at the push of a button or pull of a lever....
Yes, the vessel you choose for grilling and barbecuing is of chief importance. But really, what grill tongs you choose couldn’t be more integral. Grill tongs function as an extension of your arm, handling your food on your behalf. If they don’t have the right grip or strength, or they’re too tough to squeeze, your cooking and the food you make will suffer. To help you choose from the abundance of options out there, I did the research and rounded up a list of the highest-rated and top-selling grill tongs....
Pasta bowls are workhorses in the kitchen because they can do double or even triple duty. They can also be used for many other types of food, including salad, soup, fresh fruit, grain bowls, and fish fillets, according to Chef Antimo DiMeo, executive chef and partner at Bardea Food & Drink in Wilmington, Delaware. (It also happens to be one of President Joe Biden and First Lady Jill Biden’s favorite restaurants....
Room Temperature Ingredients: Several of the ingredients in the recipe are listed as being room temperature. By following this method you’ll have a better texture in the end so it is worth the patience. For the milk, we simply warmed it in the microwave for 30 seconds because the idea of leaving it out on the counter to reach room temperature didn’t sit well with us. Salted vs. Unsalted Butter: This recipe is developed using salted butter because that is what most people tend to buy and have on hand....
Some of you know I’ve just published a book called Ratio: The Simple Codes Behind the Craft of Everyday Cooking. It’s all about proportions and how knowing proportions for fundamental techniques liberates you in the kitchen. Here is a perfect example of a culinary ratio, one that’s fairly standard: The 3-to-1 vinaigrette, or 3 parts oil, 1 part vinegar. Making Your Own Vinaigrette Saves Money That we are willing to pay three or four dollars for bottled salad dressing when a delicious vinaigrette costs just pennies to make yourself, is an example of just how far away from the kitchen our processed food system has taken us....
While the taste of our raw garden tomatoes might be oddly unspectacular at the moment, they still cook up into something wonderful. Of course, in our book everything is better with bacon, which is probably why we like this soup so much. Yukon Gold potatoes are preferred because they hold their shape well and don’t disintegrate into the soup the way Russets can. Recipe adapted from one submitted by Verrill Farm for The Best of Tastes cookbook fundraiser for Concord Family Service....
This salad swaps plain pasta for plump cheese and spinach-filled tortellini. Cucumbers and bell peppers add crunch, and artichokes, kalamata olives, fresh basil, feta, and summer sausage add big flavors and textures. This recipe makes enough to bring to a potluck and is quick and easy enough for when summer temperatures are too hot to cook—you do have to boil the pasta. Plus, it’s a great pasta salad to prepare in advance since it only gets better as it sits— fresh, bright, and zingy!...
Buttermilk: Buttermilk is necessary for this recipe. It has to do with the way it interacts with other ingredients. Luckily, you can make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of whole milk. Adjust this recipe to make more or less buttermilk to use in any recipe calling for buttermilk. Gluten-Free: Not all gluten-free flours are created equal. If you want to make this cake gluten-free, use a “cup for cup” gluten-free flour blend in the same amounts....
