This savoury peanut sauce uses a bit of Thai red curry paste, which once opened, can be refrigerated for up to one year. Of course, you can omit it and still have a flavourful marinade.
Golden pan-fried tofu is right at home alongside fresh, crisp spring produce. Make this dinner a weekly staple by switching up the veggies and using whatever you have in the fridge.
This one-pot dish is a fast family favourite, plus easy on the wallet using chicken thigh meat and ramen noodles.
This delightfully sweet and spicy chicken recipe can be left to marinate for up to 24 hours. Prepare the night ahead for a fuss-free dinner, even on the busiest of weeknights.
Reducing the sauce at the end of the cooking is an essential step to achieveing sweet-and-sour short rib nirvana. Serve over white rice and with a drizzle of sriracha if you can stand a little heat. For best results, look for thick, meaty short ribs.
Lettuce makes a healthy, crunchy wrap for this slightly hot, flavourful beef mixture to serve with rice. For less heat, reduce the chili sauce to 1 tsp (5 mL).
Ground chai tea and some additional ground chai spices give these buttery almond cookies a subtle, pleasing flavour. Find loose-leaf chai tea in bulk food stores or specialty tea shops. In a pinch, empty a tea bag or two to get the proper amount.
A Wong family holiday staple, this rich succulent duck roasts to a beautiful mahogany brown. We use brown miso paste instead of the traditional Chinese mein see (brown bean sauce), because it is more readily available.
Flank steaks are sold in large, relatively thin pieces that cook quickly on the grill. Each steak serves six to eight people, so you don't have to worry about handling several steaks on the grill to feed a crowd.
