This sweet, tangy, hot zucchini relish gives your mouth a thrill. Use it on everything from hamburgers and hot dogs to tuna salad sandwiches.
This meal comes together in no time thanks to packaged coleslaw, which also provides the crunch. Convenient tortillas replace the traditional small thin pancakes. Serve with a drizzle of hoisin sauce, if desired.
Tropical Thai flavours give a new twist to wings. Be sure to use regular (not light) coconut milk in order for it to reduce properly. Garnish with lime wedges.
Inspired by the famous Singaporean noodle houses, this dish could hold its own on any street in Southeast Asia. If you can't find rice noodles, pre-cook some wheat vermicelli or linguini and substitute for the noodles.
This easy, quick meal is somehow light-tasting and satisfying both at once. The trick to getting the soup's signature look is to beat the eggs well and drizzle them into the hot soup very slowly in a thin, steady stream as you stir.
We've added sriracha and fish sauce to this salad from our June 1999 issue for more authentic Thai flair. Use freshly squeezed lime juice for the best flavour.
Kids love to decorate these Christmas cookies as their imaginations inspire.
Boston lettuce makes the perfect wrap for this pork stir-fry. Leaf lettuce makes a good substitute, but other less flexible lettuces, such as iceberg, may be harder to wrap. Keep your washed lettuce crisp by storing between sheets of damp paper towels in an airtight container or plastic bag.
Broiling tofu gives it a crispy texture without the hassle of deep-frying. The peanut sauce is so versatile that it can double as a veggie dip or be tossed with cold pasta and chicken for lunch. Picky eaters may prefer red peppers, carrot or sugar snap peas instead of broccoli, so just substitute your favourite vegetable.
“This recipe is inspired by one of the most popular items on the menu at my family's restaurant in Ottawa,” says Food specialist Irene Fong. “My uncle used flat rice noodles in his version, but udon is easier to cook. The restaurant has long since closed, but this recipe is a reminder of the dishes my family loves.”
