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cooking.nytimes.com
Drew Spangler Faulkner, a cooking teacher at L’Academie de Cuisine in Bethesda, Md., makes a Thai green curry that is a kind of comfort food The sauce, made creamy with coconut milk, and gently spicy with the curry paste, is flavorful yet soothing The vegetables, which are simply dropped into the sauce, and gently simmered for about 12 minutes, turn out tender, not soggy
www.allrecipes.com
Chef John combines pasta and antipasto for an Italian-inspired dish that's satisfying enough for a main course, and makes enough to feed a crowd at a party or potluck.
www.chowhound.com
Star anise and cloves perfume the broth, bok choy brings a welcome bite of green, spicy Sriracha lends a gentle kick, and store-bought wonton wrappers make thin