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I cooked up a pot of Thai purple sticky rice that had been lingering in the pantry, and then decided how I would turn it into a meal It was too sticky to use for stir-fried rice so I made stir-fried vegetables and oven-baked tofu, and served up rice bowls topped with both I thought it might be an altogether too purple meal, but it was quickly devoured, and we are all the more anti-oxidant rich because of the anthocyanins in the red and purple foods.
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This homemade sauce makes a sweet and spicy foil for cooked linguine. The best sesame noodles I have every had!
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Bold Korean flavors nicely complement meaty tuna steaks in this quick dish.
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"It's hard to improve upon a perfect sugar snap pea," says Gjelina chef Travis Lett. "The question for the chef is, how do you not screw it up?" Lett's answer is to keep things simple.
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"The first time I picked up a rolling pin in front of ladies who've made pasta every day for the past 30 years, I was nervous as hell," says chef Thomas McNaughton.
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Nancy Silverton's lovely salad, adapted from her Mozza Cookbook, features Little Gem lettuce, a smaller, sweeter variety of romaine. If you can't find it, use hearts of romaine instead.
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This dressing is good on any salad, especially salads containing chicken or shrimp!
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Crispy, oven-baked kale chips seasoned with nutritional yeast for a cheese-like flavor.
Ingredients: olive oil, curly kale, yeast, salt
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Quick and easy asparagus that is sauteed, and topped off with Parmesan cheese.
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Asparagus is steamed and then tossed with olive oil, kosher salt and toasted sesame seeds.
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The Mediterranean essence of rosemary, garlic and olive oil does extraordinary things to a juicy pork tenderloin roast. Try this classic combination when you are in the mood for a simply sensational meal.