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cooking.nytimes.com
On her nights off, Amanda Cohen, the chef at Dirt Candy in Manhattan, uses up the white takeout containers full of rice that accumulate in her fridge by making vegetable fried rice (see the recipe here) To ward off blandness, she stocks her freezer in advance with flavor bombs: small, dark green ice blocks of garlic, ginger, cilantro, parsley and other ingredients, frozen in ice cube trays When the rice and vegetables are hot in the pan and ready for a boost, you simply melt a flavor cube or two in the mix and let the rice take on a tasty coat of green.
On her nights off, Amanda Cohen, the chef at Dirt Candy in Manhattan, uses up the white takeout containers full of rice that accumulate in her fridge by making vegetable fried rice (see the recipe here) To ward off blandness, she stocks her freezer in advance with flavor bombs: small, dark green ice blocks of garlic, ginger, cilantro, parsley and other ingredients, frozen in ice cube trays When the rice and vegetables are hot in the pan and ready for a boost, you simply melt a flavor cube or two in the mix and let the rice take on a tasty coat of green.
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Get Prosciutto Bruschetta Recipe from Food Network
Get Prosciutto Bruschetta Recipe from Food Network
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Get Quick Fix Crostini with White Beans Recipe from Food Network
Get Quick Fix Crostini with White Beans Recipe from Food Network
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Get Herbed Cream Cheese Recipe from Food Network
Get Herbed Cream Cheese Recipe from Food Network
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Get Prosciutto and Melon Soup Recipe from Food Network
Get Prosciutto and Melon Soup Recipe from Food Network
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Get Avocado and White Bean Dip Recipe from Food Network
Get Avocado and White Bean Dip Recipe from Food Network
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Get Sean's Sweet Salsa Recipe from Food Network
Get Sean's Sweet Salsa Recipe from Food Network
Ingredients:
garlic, ginger, spanish onion, lime juice, tangerine, pear, mango, watercress, mint, olive oil
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Tuesdays and Fridays are harvest days at our house. Any vegetables remaining from Tuesday’s pickings I throw into a coop for Friday lunch. We made this one today...
Tuesdays and Fridays are harvest days at our house. Any vegetables remaining from Tuesday’s pickings I throw into a coop for Friday lunch. We made this one today...
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Get Asparagus with Grilled Melon Salad Recipe from Food Network
Get Asparagus with Grilled Melon Salad Recipe from Food Network
Ingredients:
cantaloupe, olive oil, cherry tomatoes, mint, lime juice, chile, butter, thyme leaves, asparagus
cooking.nytimes.com
You can use blond or black quinoa for these delicate burgers Black will look striking against the sweet potato’s orange when you cut into the burgers The red lentils pale to yellow when you cook them; they contribute texture and flavor
You can use blond or black quinoa for these delicate burgers Black will look striking against the sweet potato’s orange when you cut into the burgers The red lentils pale to yellow when you cook them; they contribute texture and flavor
Ingredients:
quinoa, lentils, water, sweet potatoes, spinach, mint, chives, lemon juice, chickpea flour, grape
cooking.nytimes.com
Here’s the thing about tabbouleh salad: Most of the ones I’ve had invert my preferred proportion of bulgur to parsley What you usually get is a bowl of tabbouleh studded with bits of parsley I like a salad that is mostly parsley, studded with grains of tabbouleh
Here’s the thing about tabbouleh salad: Most of the ones I’ve had invert my preferred proportion of bulgur to parsley What you usually get is a bowl of tabbouleh studded with bits of parsley I like a salad that is mostly parsley, studded with grains of tabbouleh
Ingredients:
bulgur, lemon juice, shallot, cumin, salt, olive oil, kale, tomatoes, mint leaves, radish