After a full weekend of birthday bashes and dinner parties, I'm feeling like something light for dinner tonight. I've got some
leftover cod, and I'm going to roast it and serve it alongside sesame scented shiitakes and bok choy.
I'll be forgoing richness but not flavor, with fragrant sesame oil, loads of garlic, and lime packing a punch on my plate.
Ward off the early Fall chill with a steaming bowl of this scrumptious soup. It's perfect for a Friday night — all you have to do is drop the ingredients in a pot. Crunchy bean sprouts and fresh, fragrant basil finish off the soup.
Stir-fried steak reminds me of a dish my mother used to make. This recipe calls for skirt steak, but flank steak or any
leftover steak would taste great in this dish.
With rice, vegetables, and peanuts, this balanced, bold-flavored dish is a great way to have dinner on the table in less than an hour.
I love making quick, Asian inspired dishes because usually they only involve cleaning one pan! For example, this recipe for a fragrant chicken dinner, cooks the meat, vegetables, and sauce all in the same pan. Each ingredient is sautéed individually before being tossed together with the sherry-sesame oil sauce.
There are lots of traditions to consider when planning a
Chinese New Year dinner. Fish, dumplings, noodles, and greens are normally consumed because they represent a sense of togetherness, abundance, and family. Apart from the fish, this menu is vegetarian friendly.
I recently received a copy of
Harumi's Japanese Home Cooking and have been meaning to try some of the recipes. Author Harumi Kurihara, who is often called the Japanese Martha Stewart, specializes in easy, home-cooked dishes with simple but elegant flavors. While looking for dinner ideas, I was inspired by the ease of her recipe for Chicken With Soy and Balsamic Vinegar.
I'm not sure when it happened, but lamb has become one of my favorite meats to eat. I used to be weird about it, thinking it was far too gamy. However, I realized I was wrong.
Bok Choy
A leaf vegetable that is a member of the cabbage family and native to southern China. It's mild and versatile with crunchy white stems and dark tender green leaves. Choose bok choy that has firm stalks and crisp leaves and keep refrigerated air tight for 3-4 days.
