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Chef John's Coq au Vin
I make coq au vin with bone-in chicken thighs to create that sticky goodness in the braising liquid. Bacon, Burgundy red wine, and fresh thyme add tons of flavor and depth to this classic French stew. Serve this coq au vin with mashed potatoes or polenta that can soak up all that delicious sauce.
Chicken French (Rochester, NY Style)
This is a Chicken French recipe I've been making for years, and it is one of my family's most requested meals. Serve with brown and wild rice or rice pilaf along with Italian-cut green beans. Garnish with lemon slices, if desired.
Seafood Sausage
Seafood sausage is a great, underrated way to take less than thrilling seafood, like some sleepy sole, and previously frozen salmon, and make something that seems far more special. The flavor is lovely, and the texture is similar to a boudin blanc, or white hot dog, if you prefer. You can brown and serve these right after they're done boiling, but I like to make them ahead of time.
Easy Cheese Souffles
Doesn't it feel great to eliminate a step in a classic recipe and have the new one turn out better? I was actually working on something I was going to call "cheesecake souffle," and since I was adding cream cheese to the base, I decided to skip the classic white sauce, and simply smear everything together.
Chicken Stir-Fry with Thai Peanut Sauce
This chicken stir-fry with Thai peanut sauce recipe features scratch-made peanut sauce that is thick, rich, and spicy. Serve it over rice noodles, steamed jasmine or brown rice, and a sweet-and-sour cucumber salad for a refreshing side dish that complements the peanut sauce.
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.
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.
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.
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.
Slow Cooker Thai Pork with Peppers
This slow-cooker Thai pork with peppers recipe simmers pork and peppers in a Thai peanut sauce until aromatic and tender. For a satisfying meal, serve it over brown or jasmine rice with steamed carrots on the side.
Spicy Thai Peanut Noodles
This Thai peanut noodle dish is a delicious recipe with just the right amount of heat. It's simple to prepare but requires a bit of organization while assembling/cooking because it goes quickly. Preparing your ingredients beforehand is key. For vegetarians, you can make this without the chicken and fish sauce, and it tastes just as good. Serve hot. You could also garnish this with chopped unsalted peanuts.
Instant Pot Thai-Style Green Curry Chicken
This Instant Pot Thai-style green curry chicken recipe has a creamy green coconut curry sauce with just the right amount of spice, and is made quickly and easily in your Instant Pot. It is delicious served with rice.
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