Cheesecake Factory Spicy Cashew Chicken You’ll Need: 2 c. chicken breasts, cubed 5 tbsp. soy sauce 1/4 c. oil 1 tsp. red pepper flakes 3 green onions, sliced 2 garlic cloves, minced 1 1/2 tbs…
Last week, we celebrated the one-year anniversary of this blog. This week, the boyfriend and I get to celebrate the anniversary of our first date, once upon a time many years ago! When I asked him what he wanted me to make in celebration of our anniversary, I got a request for khanom krok without...Read More
This was my son Finn's favorite game for the longest time. It's a great strategy game, so I never minded him playing it. Get similar patterns via Etsy. More Patterns From This Designer: This post contains affiliate links.
It's the potent mix of chives, dill and parsley that keeps people coming back for more of this dip. After combining this quark dip with gelatin and allowing it to set it transforms into something truly magnificent!
This traditional Jewish chicken soup with matzoh balls is hearty, soothing, and delicious. Perfect for anyone feeling under the weather.
Introduction: Banana pudding crunch cheesecake is a heavenly dessert that combines the creamy richness of cheesecake with the classic flavors of banana pudding and a delightful crunch from a crunchy ... Learn More
Follow these Instructions to make your perfect crispy pork Schnitzel or original Wiener Schnitzel (Schnitzel Viennese) the way my German grandmother taught me.
My father used to make this traditional Belgian recipe for my family in winter. Chicken waterzooi is the ideal comfort food. It’s best served with potatoes.
Gỏi gà is fresh and tangy and everything I want to eat right now.
Konnyaku (Konjac) is becoming well known as a low-calorie food. My grandmother used to make Konnyaku herself. Her Konnyaku were round balls, and freshly boiled Konnyaku were so delicious. Most Asian grocery stores sell rectangular Konnyaku blocks. I use it to make this 'Kimpira', and every time I cook this dish, I think about my grandmother. You can just slice Konnyaku block, but I twist the slices to make them look pretty just like my mother, my grandmother’s daughter, used to do.
Pan-fried buns filled with a delicious filling of cabbage, vermicelli noodles, and other veggies. All wrapped in some homemade dough before being pan-fried until golden brown and crisp then cooked in a steam to get that nice crisp exterior but chewy inside.These are inspired by my favourite buns from the food stalls and night markets in Taipei. I’d pack a dozen in my suitcase and freeze it when I get back home, and they’d still be soo good! These can of course be frozen and reheated too for whenever you’re craving some buns!
A side of spaetzle is pure comfort. These noodle-like German dumplings are easy to mix up, then boiled in water and given a quick sauté in butter. Yum!
Bánh bò nướng, also known as honeycomb cake, is a classic Vietnamese sweet snack that is soft, chewy, and so delicious! Our version features chewy golden brown coconut pancakes filled with freshly grated coconut meat!
These eggnog donuts are baked, made with real eggnog, and topped with a sweet and shiny eggnog glaze.
Chicken paillard is just as quick and easy to make as it is flavorful.
Chinese American writer Mei Chin first tried this fried egg delicacy when she was 21 years old. “I had been expecting something like egg drop soup over fried rice, so I was amazed to be presented with such an elegant dish,” she says. “It was a lacy golden omelet with an elaborate filling mixed in—bean sprouts and minced water chestnuts; bits of roast pork and fresh shrimp; chopped scallions. Pillowy and punctuated with crunchy vegetables, it was bronzed at its edges from frying. At its side was a silver sauceboat of brown gravy, which was thick and savory, a little bit sweet and a little bit salty.” She immediately understood why the dish developed by Cantonese immigrants in the United States during the mid-1800s became an icon of Chinese-American cuisine. At the famed Shun Lee Palace in New York City, a version of this egg foo young has been on the menu since the restaurant first opened in 1971. The chefs have a great trick for forming the omelets: They use a wok ladle to place the egg mixture into the oil so that it sets in the shape of the ladle's bowl.
This garlicky, vinegary chicken adobo recipe is a beloved dish in the Philippines—and a weeknight staple in my house.
These sweet bread rolls are the perfect sweet treat to complement your morning coffee, a delicious after school snack with a cup of milk, and great for brunch especially during the holidays.
[ezcol_1fifth]-[/ezcol_1fifth] [ezcol_3fifth] While I try to concentrate on cookbook post-editing... Let's talk simple geometry here. A bird is a three-dimensional object. The surface of a skillet is a two-dimensional plane. How do we warp a three-dimensional object for it to make perfectly...
Easy Challah Bread is a delicious and slightly sweet braided yeast bread with a golden crust and a soft, tender interior. Serve challah bread sliced with butter, for French toast, in sandwiches, as toast with various toppings, or as a snack!
Laab gai (aka larb gai) is a spicy and tart chicken salad iconic of northeastern Thai cuisine. It's one of the easiest Thai dishes to make, and so tasty it's no wonder it's one of the most popular Thai dishes around the world!
An easy, high altitude recipe for soft and fluffy eggnog cookies, with cardamom, nutmeg and vanilla bean, and frosted with sweet eggnog buttercream.
These Miso Caramel Cookies are crispy around the edges, chewy in the center and laced with salty-sweet-umami miso caramel. Eggless & Dairy-free (Vegan).
This jammy-egg-in-a-cornmeal-muffin crave started a long time ago, and I'm just now joining the party with my single-serving one!
Since we moved flat, there’s been rather more DIY-ing and rather less baking than I would have liked. Decorating, fun as it is (“ooh, look at THAT cushion!”), is a means to an end…
Greek Corfu Chicken and Bucatini is a very typical Sunday meal on the island of Corfu. Learn how to get a taste of the Greek islands with this class chicken stew from Corfu
Polish Angel Wings or Chrusciki are delicate crispy little cookies. They are made from an egg yolk dough then rolled out super thin, cut into strips and deep fried. Chrusciki are traditionally made around Lent but we love to eat around Christmas as well.
Tender brisket in a spicy, walnutty braise.
All the flavor of juicy dumplings, without the faff and in a fraction of the time. Switch up your taco night with these super speedy, super easy smash dumpling tacos. Just press your dumpling filling onto mini tortillas, pan-fry, load up your toppings then drizzle with chilli oil and dumpling dipping sauce.
Ordinarily you might think of crumbles as sweet affairs. But Danny found out recently that they also work at the savoury end of the scale.
An everyday staple, the regular t-shirt is the workhorse of your wardrobe. An easy-wearing unisex fit makes the regular tee perfect for every body, and with combed ring spun cotton they have mid-weight fabric & an extra-comfortable feel.
Autumn means apples and we couldn't think of a better way to make the most of them than in this recipe for a buttery apple Charlotte pudding from Rick Stein.
Be sure to pick up a rotisserie chicken on your way out of the grocery store so you can make one of these flavorful dinners. From chopped salad to saucy enchiladas, this roundup features the convenient protein in meals you’re sure to love. Each dish offers at least 15 grams per serving to help with feeling full for longer, healthy digestion and muscle recovery. Roast up a pan of our Creamy Sun-Dried Tomato & Chicken Pasta Bake for a robust weeknight dinner. Or, make our Sheet-Pan Crispy Chicken
