Chile paste and fresh ginger add just the right amount of heat to Szechuan Chicken Stir-Fry. Add a little zip to your weeknight dinners with this flavorful stir-fry.
My dad-a big steak lover-got this recipe form a friend, and now we never eat steak without using this marinade. It makes the meat so juicy and adds a great flavor.
The chicken browns over the hottest part of the grill (direct heat), then moves to the cooler side (indirect heat) to finish. The result: tender chicken, perfectly cooked.
Boneless chicken breasts are among the quickest-cooking cuts around. A few fresh touches, including a garlic-laced rosemary sauce, take this recipe well beyond the ordinary.
This popular Southeast Asian street fare is known as mee goreng (fried noodles). Look for the sweet bean sauce and noodles (which are sometimes frozen) at Asian markets; substitute dried linguine for lo mein. You can always use less chile paste to make a milder version.
When winter is getting me down, this is what I make. I've found roasting Roma tomatoes is about the only way to make a store-bought tomato bought in the dead of winter taste "real."
Thin slices of zucchini stand in for noodles in this lasagna. It is perfect in the summer with your garden-fresh veggies and herbs, or in the winter when you need a comforting meal.
These barely-sweetened fluffy pancakes feature ginger, cinnamon and allspice to emphasize the pumpkin flavor. Serve them hot with maple syrup for the best autumn or winter breakfast dish ever.
