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Chef John's Salmon in Parchment
Cooking fish in parchment paper is incredibly simple, and yet fairly terrifying for a novice cook. Since the seafood is encased in paper, there's really no good way to check if it's done. The good news, with this recipe—Chef John's salmon in parchment—if you use a large, center-cut salmon fillet, about 8 or 9 ounces, and cook it for 15 minutes at 400 degrees F, you're going to be very, very close.
Easy and Delicious Slow Cooker Cassoulet
I am married to a chef, but I can't cook. So I make a lot of food in my slow cooker when it's my night to cook. We love France and French cooking, and this recipe is a wonderfully simple, elegant cassoulet that even I can make and he loves. Wonderful for cold nights and dinner parties. Double the recipe for leftovers — it melds overnight very well.
Carly's Salmon En Papillote (In Paper)
Moist, delicious, almost fool-proof salmon. This salmon is wrapped in parchment paper and steamed in the oven. No fishy taste in your mouth, no fishy smell in your house. Just a delicious meal.
Salmon en Croûte
Salmon en croûte is a deliciously tender salmon fillet wrapped in golden puff pastry with a spinach and mushroom filling. I like to serve it with a lemon-mustard sauce and a side of asparagus for an impressive French-inspired meal.
Khanom Jeeb (Pork and Shrimp Dumplings)
Like people the world over, Thai people have a habit of incorporating foreign dishes into their cuisine. Khanom jeeb is a Thai take on a classic Chinese dim sum dish.
Pad Krapao (Thai Stir-Fry Pork with Basil)
Pad krapao (or pad kra pao) is a tasty Thai favorite. Serve with rice. Top with a fried egg, if desired.
Sukhothai Pad Thai
This Sukhothai pad thai can be made with shrimp, chicken, or pork instead of tofu. You can also look for items in the Asian foods section at your local grocery store. Adjust the pad thai sauce ingredients to taste.
Dad's Pad Thai
This is my father's pad thai recipe. It's the best, even better than what you'll find at most Thai restaurants! I like it because it's full of fresh ingredients, it's not greasy, and it's satisfying and healthy. There is no meat in this recipe.
A Pad Thai Worth Making
Pad thai, the wonderful national noodle dish of Thailand, is now served in many trendy restaurants. Make it at home with this recipe that can be adjusted to your taste. Add your favorite ingredients and make it as spicy or tart as you want to. It is also great as a basis for a stir-fry of leftovers. This is a recipe for those who like it hot — if you can't handle the heat, go easy on the chile sauce.
Chicken Pad Thai with Peanut Sauce
I made this chicken pad Thai with peanut sauce for my wife on her birthday and she loved it. Make sure to pick up medium rice noodles.
Pad Kee Mao
Pad kee mao translates to "drunken stir-fry" in English. These Thai drunken noodles are one variation of many such dishes that are commonly hawked by street-side vendors in Bangkok. The drunken description comes from the fact that it originated in late-night revelers' kitchens after stumbling home from the nightclubs in the wee hours of the morning.
Goong Tod Kratiem Prik Thai (Prawns Fried with Garlic and White Pepper)
This dish is a classic Thai preparation of protein. It's a very satisfying dish, especially made with shell-on shrimp. We eat shrimp, shells and all, so we don't miss out on any flavor. It's also a kid-friendly dinner dish. Serve with lots of rice.
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