Remember the dish I told you about a while ago? A pasta skillet supper graced with sun-dried tomatoes, broccoli, and parmesan cheese? I can easily say it is one of my favorite dinners of all time. And this dish I'm
Ma Po Tofu, a classic dish from the Sichuan province of China, inspired this recipe. The original is made with soft tofu and ground pork or beef with plenty of heat from dried chile peppers and Sichuan peppercorns. Portobello mushrooms stand in for the meat in our vegetarian version and convenient jarred chile-garlic sauce gives it plenty of kick. Serve with brown rice.
Note: I prefer using Carnaroli rice for its slightly longer grains and firmer texture. Feel free to use any risotto-style rice like Arborio or Vailone Nano. About the author: J. Kenji Lopez-Alt is the Chief Creative...
This Stuffed Zucchini with Cheesy Breadcrumbs recipe contains bread, extra-virgin olive oil, pine nuts, grated parmesan cheese, unsalted butter and more.
These are not the stuffed peppers of your childhood-they're better. Poblano chiles are rich and flavorful with a mild to medium heat. Using leftover cooked chicken and rice speeds up the already quick prep.
This Taco-Stuffed Pasta Shells recipe contains kraft mexican style shredded cheese, ritz ritz crackers, ground beef, shell macaroni, breakstone's or knudsen cottage cheese and more.
This is no ordinary better-for-you dish. These cleverly delicious spirals of stuffing, roasted red peppers and fresh spinach get tucked into juicy chicken with a creamy sauce.
You couldn't get to a restaurant and be served in the amount of time it takes to make this easy, elegant (and don't forget delicious) dish. Get it on the menu at your house.
