making life delicious blog
I don’t know where I got this recipe, but I’ve been making it for many years. The sauce has a vigorous lemon flavor, and the chicken is nice and crispy. Serve with sticky rice. Equipment one gallon plastic zip bag 2 pie plates 10-inch cast iron skillet 1 quart sauce pan
I fell in love with Thai food on a trip to Koh Samui and Phuket in 1996. I had a great time visiting all of the little restaurants and some of the larger tourist-type places as well. When I came back to the U.S., I was grateful to find a good Thai restaurant in my [...]
I didn’t grow up eating Asian food. My family is pretty much born and bred Southerners…hillbillies, my parents like to say…and we ate a standard Southern American diet while I was growing up, with an occasional spaghetti, pizza, or taco night. My introduction to Chinese food was with my high school speech and drama team. [...]
It’s impossible to say that fried rice is native to one cuisine because so many cultures have different versions of it. It’s basically what many people do with their leftovers—whatever vegetables happen to be on hand go into the wok. This is one version that we like. Add this recipe to ZipList! VEGETABLE FRIED RICE
It's spring in the U.S. and the following foods may be in season in your area:
artichokes, fennel, fiddleheads, radishes, broccoli, rhubarb, kale, cresses, spinach, spring lettuces, chard, cabbages, chives, cilantro, collards, tatsoi, mustard greens, spring onions, asparagus, rosemary, wild garlic, ramps, strawberries, blueberries, cherries
Eat fresh seasonal produce to stay healthy and help your food budget.Learn more about seasonal and sustainable cooking at Sustainable Table - In the Kitchen.
