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The crisp, warm meat-filled French roll with cool, crunchy vegetables make this traditional Vietnamese sandwich a delicious variety of flavors and textures.
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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 Breakfast Burrito Recipe from Food Network
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Get Bucatini Marinara with Sausage Recipe from Food Network
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Get Israeli Couscous and Tuna Salad Recipe from Food Network
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Get Gaio Mazio's Pork, ancient recipe from Giulio Cesare's time Recipe from Food Network
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Mix up your own European-style salad mix with greens from your garden or the farmer's market. Be sure to include colorful lettuces and greens with lots of different textures.
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For this smoky version of eggplant Parmesan, Sam Calagione and Marnie Old looked for a beer and a wine that could stand up to the grilled eggplant without overwhelming it. They chose Guinness and a cherry-tinged Rioja.
cooking.nytimes.com
Think of this dish as red curry noodles, version 2.0 By doctoring up jarred red curry paste with fresh chile, garlic, ginger, lemongrass and spices, this dish gets a much more complex, intense flavor than the usual version Once you have all the ingredients at the ready, the dish comes together quickly
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This recipe may sound a bit odd, but this is the best beer cocktail I have ever had. Very refreshing on a hot summer afternoon. Bet you can't drink just one.