Who can resist Pad Thai? This recipe is a home-made vegetarian version of the much loved Thai dish. It has all of the sweet, sour, salty and spicy flavors that you crave – and you don’t have to leave the house to enjoy it!
Hash with poached eggs may be a traditional breakfast dish, but we love to eat this one for supper. The lamb with the middle-eastern spices along with the crispy potatoes and sautéed chard combine to create a flavorful dish. Don’t forget to top the hash with the eggs, poached until the yolk is cooked but still runny. Serve it up so that everyone gets an egg to mix into the hash. (Adapted from Cooks Illustrated Mediterranean Cookbook)
When I need a quick dinner, I often turn to a breakfast recipe. This fritata is easy to make and packed with flavor. With the smoked salmon and dill, as well as the sautéed scallions and onions it’s the best combination of bagels and lox and your favorite omellete all in one. If you don’t have a large enough sautee pan to bake this in the oven, you can make it in a 9 by 13 pyrex dish instead! To round out the meal, serve this with a green salad and my easy crispy roasted herbed potatoes.
Tagines are great winter meals. This one has meatballs that cook in a spicy sauce, that includes all the best of middle eastern spices, like cumin and cinnamon. If you are up for a twist on a traditional meatball dinner, serve this morrocan version meatball tagine with cous cous for a deliciously different weeknight meal.
Every time I go to a Chinese Restaurant, I order their hot and sour soup. There is something about the spicy and sour flavors along with the warm broth that makes me want it over and over again. I have played around with many versions of hot and sour soup, to try to get the flavors right without requiring exotic hard to find ingredients and hours of work, and right now, this is the one I am making most. Feel free to add additional ingredients that you love in your hot and sour soup!
This is one of those takeout foods that taste even better at home. The best thing about Chinese fried rice is the combination of the flavorful Asian seasoned rice with shitakes, fried egg and small carrots and peas, all in one bite! This has all the great Chinese takeout flavor without the added grease.
Chicken nuggets are the kid’s meal that all adults love to eat – and these are chicken nuggets that you can feel good about eating. I like to make a double batch of these and freeze the extras on a sheet pan and then once frozen, put them in a bag to eat later! And there you have it –homemade chicken nuggets that you can pull out of your freezer whenever you need them!
If you’re like me and prefer a savory breakfast for dinner instead of a sweet one, this is an easy and flavorful breakfast for dinner. This recipe for huevos rancheros has a base of beans and is topped with a homemade salsa, fried egg, feta and cilantro, but feel free to play around with this and use your favorite vegetables and condiments. You can add sour cream, guacamole or anything else you have on hand. (Adapted from Sunny Anderson)
This is the Hungarian version of crepes, although much easier to make, once you get the hang of it, and much more fun to eat. These very thin pancakes are traditionally served with a mixture of ground nuts, cinnamon and sugar, which are sprinkled generously on the palacsinta, after which you roll it up and eat it like a long jellyroll! For a more updated version, swap out the cinnamon, nut mixture for your favorite Jam. You’ll never forget the recipe, as its 1:1:1: egg, milk and flour. I always make at least double, since there never seem to be enough to go around!
Does it get more Hungarian than Chicken Paprikash? This dish takes all of the most popular Hungarian vegetables, green peppers, onions, tomatoes and of course lots of paprika, and slow cooks them with chicken until they are very tender and melt in your mouth. You can serve this with rice, which you can cook with the chicken and vegetable, but if you want to be authentic, try making the Knokerly, which are delicious Hungarian dumpling noodles. They soak up the gravy and were always my favorite part of dish when I was young. If you want to taste Hungary on a plate, this is the dish for you!