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The salad has cabbage and broccoli and crunchy ramen doodles and a smattering of green onion. The dressing is pungent, and poured over the salad while still warm. Chill before serving.
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Spicy and sweet - ginger, garlic, chili powder, and curry paste are just a few of the flavors in this tomato chutney. Best made with tomatoes fresh from the garden.
cooking.nytimes.com
There's no true recipe for a big salad, but for this robust green meal, you will want to keep a few rules in mind Skip the soft lettuces, which tend to get squashed in a big salad, and start with sturdier greens, like kale or escarole Add fruits and vegetables, a protein, like a hard-boiled egg, and a starch or two
cooking.nytimes.com
This recipe is by Harold Mcgee and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
With a crackling, caramelized brown sugar topping, these custardy slices of French toast resemble crème brûlée Start them soaking the night before, then pop them in the oven in the morning for one of the most decadent brunches imaginable Even better, you can bake a pan of bacon at the same time
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Assorted mushrooms, vegetables, chicken, and noodles mingle well in this hearty and healthy soup.
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This simple cucumber salad with ginger and lime will be a refreshing side to any Asian meal.
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A creamy raspberry filling is sandwiched between 2 nutty crumb layers creating a tasty and unique dessert for hot summer evenings.
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A delightful winter concoction of fruit juice and red wine - spiced and served hot with a cinnamon stick.
www.delish.com
This is a great, fast version of American-style pad thai, with an appealing combination of sweet, sour, and spicy flavors. Look for the noodles in the Asian section of markets.