Tag Archives | sur le plat

Peanut Sauce with Cold Rice Noodles

A good sweet, tart and spicy peanut sauce should be part of every cook's repertoire. Peanut sauces are used by...

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Shrimp Cakes

Shrimp cakes are served in many areas throughout Asia. They are sweet with the flavor of fresh shrimp and best...

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Marinade for Beef and Pork

We spend a lot of time grilling during the summer. So, finding an all purpose marinade that adds flavor and...

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Soy Sauce Eggs

Momofuku and the inimitable David Chang are the inspiration behind these versatile soy sauce eggs. I usually serve them as...

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Rainbow Cherry Tomato Salad

Cherry tomatoes, especially the multi colored heirloom varieties, make a bright tasting and a dazzling visual end of the summer...

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Honey Polenta Cake

I used almond meal and polenta combined with sourwood honey that I picked up on my recent trip to North...

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Stuffed Baby Bella Mushrooms

Stuffed mushrooms are always a good idea. If you are looking for a quick and easy appetizer to serve with...

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Scott’s Szechuan Eggplant

I can always count on my friend Scott to share his latest veggie recipe with me. I like to serve...

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Thai Chicken Larb with Herbs in Lettuce Cups

Thai larb is a meat salad consisting typically of ground chicken, mint, basil, and cilantro, spicy chilies, salty fish sauce...

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Green Beans and Potatoes, Aloo Ki Sabzi

There are many names for this delicious, simple and easy potato and green bean Indian curry or stir fry recipe...

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Stuffed Crabs

Stuffed crabs, or deviled crabs as some call them, is a timeless recipe. There are many tasteless, bready stuffed crabs...

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Moroccan Chicken Thighs with Chorizo

This Moroccan style chicken flavored with chorizo and harissa has a thin broth that pairs well with couscous or a...

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