Use the red curry paste for this soup, in sauces or as a marinade. Using vegetable stock makes this recipe completely vegan, though adding chicken or shrimp would befit the flavors of this soup! Switch out the veggies, fresh herbs and toppings as you’d like to customize your soup.
If I were to describe this meal in three words, it would be quick, colorful and flavorful. The beauty of this recipe is that you simply put together the maple rosemary sauce, season your vegetables, throw all meal components on one sheet pan and glaze your salmon before putting the tray under the broiler. Opt for raw vegetables; your fish and veg will cook at a similar rate.
This is the most versatile “set-it-and-forget-it” bread dough and its perfect for those who are intimidated with baking. Use this bread recipe to whip up everything from bread loaves, rolls, quick baguettes and even pizza dough! I like to add honey to my water/yeast starter, to give the dough a touch of sweetness and softness. I’ve halved my recipe to yield enough dough for two large pizzas.
Pozole is a rich Mexican stew that is filled with spicy flavors and is typically made with hominy and pork, but you can use any protein you’d like. Hominy is enriched corn that’s been processed with lye to change the structure of the kernel. If you’re a fan of grits, then congratulations, you’ve had hominy!
Culinarians and food enthusiasts alike have flocked to the show because of her simple breakdown of foundational flavors, cooking elements and international dishes that seem to jump from the screen. This recipe is inspired by Grilled Chicken with Soy Sauce by Yasuo Yamamoto, from the Salt segment of the show.
These empanadas are stuffed with flavors profiles that pay homage to the classics while acting as a bridge to American palates. Keeping those distinct flavor profiles, through the substitution of lemon juice, garlic and sweet potatoes. Beef is a must for this dish, as it is the most popular protein to use.