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This simple, delicious recipe for a spicy beef stir-fry comes from Leela Punyaratabandhu, a cookbook author who adapted it from Soei, a family-run restaurant in Bangkok Using thinly sliced beef tenderloin means the dish is ready in just minutes, and you can adjust the heat to taste by reducing or increasing the number of fresh bird's-eye chiles Made with fresh holy-basil leaves, the classic Thai dish is known as phat ka-phrao
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Creamy Tomato Bean Soup without any cream! Takes only 30 minutes to make. With Tomatoes, onions, white beans, Parmesan, and basil.
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This recipe is by Nancy Harmon Jenkins and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.