Description Easy to make red coconut curry. Serve with jasmine rice or basmati rice. Ingredients 1 tablespoon vegetable oil 1 medium white onion, diced 1 medium red bell pepper, cut into thin strips ½ medium jalapeno pepper, minced 1 (14 ounce) can unsweetened coconut milk 3 tablespoons red curry paste 2 tablespoons brown sugar 1 ½ … Read more
Description Cheap and easy way to get that sushi taste you’ve been craving! Prep extra ahead of time so you can just pull it out of the fridge! Ingredients 1 cup uncooked medium grain white rice 2 cups water 1 cup imitation crabmeat, shredded 1 cup peeled, thinly sliced cucumbers 2 medium avocados, thinly sliced … Read more
Description This prawn (shrimp) curry with okra is a staple of Goan cooking. It is served hot over white rice. Ingredients ½ pound medium shrimp, or more to taste salt to taste ¾ cup freshly grated coconut 4 small Kashmiri chile peppers, seeded and chopped 3 cloves garlic 1 tablespoon coriander seeds 5 peppercorns 1 … Read more
Description A light and quick dinner for those hectic weekdays, and elegant enough for company on the weekend. Ingredients 1 ½ tablespoons olive oil 1 cup cherry tomatoes, halved lengthwise 1 pound asparagus, trimmed 1 pinch Salt and pepper as needed 1 teaspoon sesame oil 1 ½ pounds white fish such as cod, tilalpia or haddock, cut … Read more
Description Easy to make cream-based soup with imitation crab that has been enjoyed by family and friends for years. I recommend warm sourdough bread for dipping. Ingredients 1 pound imitation crabmeat 1 (10.75 ounce) can condensed cream of shrimp soup 1 (10.75 ounce) can condensed cream of celery soup ⅔ cup mayonnaise ¼ cup chopped … Read more
Description Something I made that was inspired by Mario Batali. It goes well as a side dish along with sauteed salmon. Ingredients 1 ½ medium onions 1 carrot, roughly chopped 1 bay leaf 1 pound live lobsters ½ cup extra-virgin olive oil 2 tablespoons tomato paste 1 ½ cups Arborio rice 1 cup dry white wine salt … Read more
Description This coconut curry is the result of several attempts to replicate my favorite Thai diner’s curry. It makes for a colorful presentation and looks like you worked a lot longer and harder than you did! Serve over sticky white rice. Ingredients 1 tablespoon peanut oil 2 tablespoons finely chopped lemon grass 2 tablespoons finely … Read more
Description Cheesy tuna melts made with a delicious tuna salad topped with Cheddar cheese are perfect for lunch or a quick dinner. Ingredients 1 (8.8 ounce) package King’s Hawaiian® Snacker Rolls ¼ cup mayonnaise ¼ teaspoon salt, or to taste ¼ teaspoon ground black pepper, or to taste 2 pinches powdered garlic 1 (12 ounce) … Read more
Description This Thai coconut curry is a yummy take on green curry! It’s a recipe you can be creative with if you want but it’s wonderful just as-is! It’s surprisingly easy and very fun to make! Serve over steamed white rice. Ingredients 1 (14 ounce) can coconut milk 4 tablespoons green curry paste (such as … Read more
Description A traditional Thai tom yum soup with shrimp and straw mushrooms. Ingredients 1 ½ pounds uncooked medium shrimp 9 ½ cups water, divided ½ cup chopped galangal ½ cup lemon grass, cut into 1-inch pieces 6 leaf (blank)s kaffir lime leaves 2 (15 ounce) cans whole straw mushrooms, drained 2 tablespoons red curry paste (such as … Read more