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cooking.nytimes.com
This sweet, spicy and fragrant chicken soup, called curry mee, is a happy contrast of hot broth, springy noodles and a madness of garnishes Coconut milk has a particular weighty creaminess, called lemak, that can make some curries and soups too rich Here, a combination of coconut milk and half-and-half is used to balance the broth.
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Get Chicken Soup with Matzo Balls Recipe from Food Network
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Assemble these days ahead. Final frying takes just 2 minutes, producing a crisp hors d'oeuvre.
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Get Fresh Pacific Cod Fish with Crawfish Bayou Sauce Recipe from Food Network
cooking.nytimes.com
Steaming a whole fish is an excellent, and speedy, way to cook The fish here, dabbed with ginger and a few other aromatics, is transformed by the process, and delivers a sweet, near-melting succulence The pan juices are the only sauce necessary
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Get Eastside Fish Fry's Famous Deep-Fried Chicken Wings Recipe from Food Network
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Get My-Oh-Mahi! That's a Good Fish Taco Recipe from Food Network
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Frozen fish can be a weeknight savior—and winner, when you turn it into tacos.
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Get Grilled Whole Fish with Four Pepper-Ginger Sauce Recipe from Food Network
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This easy fish stew with ginger and tomatoes is both warming and light. Ready in about 30 minutes.
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Get Fish with Asparagus and Burst Tomato-Shrimp Sauce Recipe from Food Network
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Marinated overnight and grilled, these easy fish tacos come with a zesty cilantro-lime dressing to make them even more delicious.