Apple and chicken salad
Inspired by Waldorf salad which was originally a meatless dish, this apple and chicken salad includes celery and walnuts. Toss with mayo, chill and sprinkle with chopped …
Side Dishes
As good as the main course is, sometimes, it's even better when enjoyed with at least one side dish. The side dish can be anything, really. So long as the serving is small and it is not the main dish, it qualifies as a side dish. But, often, a side dish refers to a small portion of a vegetable salad or it can be starch in the form of rice, noodles or bread. My personal favorites include mango and tomato salsa, mashed roasted squash and Japanese cucumber salad.
Perfect French fries: tips and tricks
Perfect French fries require correct proportion of cooking oil to the amount of potatoes, correct temperature of the oil and retaining high heat throughout the cooking.
18th century American macaroni and cheese
When macaroni and cheese landed in America, Bechamel sauce wasn’t part of it. The dish consisted of layers of butter, pasta and cheese, and nothing more. Simple. Pure.
Egg fried rice
Day-old rice is briefly stir fried with salt and pepper, beaten eggs are poured in and everything is tossed together until the eggs are cooked.
Cheese-stuffed tuna and potato balls
If you think that tossing canned tuna with mayo to make a sandwich filling is all you can do with this pantry staple, here’s a surprise.
Crispy stuffed lotus root (renkon hasami-age)
A mixture of seasoned ground pork and vegetables is sandwiched between thin slices of fresh lotus root, dredged in starch and fried until golden and crisp.
Spicy tuna tartare
The natural brininess of fresh tuna joins a creamy and spicy sauce in this quick recipe for your next appetizer or side dish. Ten minutes to prep with no cooking …