Sample Recipes

Ingredients

Instructions

1. Bring a large pot of salted water to boil and cook spaghetti according to package directions until al dente.
2. While pasta cooks, cut pancetta into small cubes and cook in a large skillet over medium heat until crispy, about 8-10 minutes.
3. In a mixing bowl, whisk together eggs, grated Pecorino Romano cheese, and freshly ground black pepper.
4. Reserve 1 cup of pasta cooking water before draining the spaghetti.
5. Add the hot, drained pasta to the skillet with pancetta and toss to combine.
6. Remove skillet from heat and quickly add the egg mixture, tossing constantly to create a creamy sauce.
7. Add pasta water gradually if needed to achieve desired consistency.
8. Serve immediately with extra Pecorino Romano and black pepper.

Ingredients

Instructions

1. Cut chicken into bite-sized pieces and marinate in yogurt, garam masala, cumin, and paprika for at least 30 minutes.
2. Cook basmati rice according to package directions and keep warm.
3. Heat oil in a large skillet and cook marinated chicken until golden brown and cooked through, about 8-10 minutes.
4. Remove chicken and set aside. In the same pan, sauté diced onion until softened.
5. Add minced garlic and ginger, cook for 1 minute until fragrant.
6. Add crushed tomatoes and simmer for 10 minutes until sauce thickens.
7. Stir in heavy cream and return chicken to the pan.
8. Simmer for 5 minutes until chicken is heated through and sauce is creamy.
9. Garnish with fresh cilantro and serve over basmati rice.

Ingredients

Instructions

1. Heat a large skillet over medium-high heat and brown the ground beef, breaking it up as it cooks.
2. Drain excess fat and add taco seasoning with 2/3 cup water.
3. Simmer for 5-7 minutes until sauce thickens and coats the meat.
4. Warm corn tortillas in a dry skillet or microwave until pliable.
5. Prepare all toppings: shred lettuce, dice tomatoes and onion, grate cheese.
6. Fill each tortilla with seasoned beef.
7. Top with lettuce, tomatoes, cheese, onion, and cilantro.
8. Serve with sour cream and lime wedges on the side.
9. Squeeze fresh lime juice over tacos before eating.

Ingredients

Instructions

1. Cook jasmine rice according to package directions and keep warm.
2. In a small saucepan, combine soy sauce, mirin, brown sugar, rice vinegar, ginger, and garlic.
3. Bring teriyaki sauce to a boil, then reduce heat and simmer for 5 minutes until slightly thickened.
4. Pat salmon fillets dry and season with salt and pepper.
5. Heat sesame oil in a large skillet over medium-high heat.
6. Cook salmon skin-side up for 4-5 minutes until golden brown.
7. Flip salmon and cook for another 3-4 minutes until cooked through.
8. Brush teriyaki sauce over salmon fillets in the last minute of cooking.
9. Serve salmon over steamed rice, drizzled with remaining teriyaki sauce.
10. Garnish with sesame seeds and sliced green onions.

Ingredients

Instructions

1. Wash and dry romaine lettuce thoroughly, then chop into bite-sized pieces.
2. In a small bowl, whisk together mayonnaise, lemon juice, Worcestershire sauce, and Dijon mustard.
3. Add minced garlic, anchovy paste, and black pepper to the dressing mixture.
4. Whisk until smooth and well combined.
5. Place chopped romaine in a large salad bowl.
6. Drizzle dressing over lettuce and toss until evenly coated.
7. Add half of the grated Parmesan cheese and toss again.
8. Top with croutons and remaining Parmesan cheese.
9. Serve immediately with additional black pepper if desired.

Ingredients

Instructions

1. Preheat oven to 325°F (165°C).
2. Cook chopped bacon in a large Dutch oven until crispy, then remove and set aside.
3. Season beef cubes with salt and pepper, then brown in the bacon fat in batches.
4. Remove beef and sauté pearl onions and carrots until lightly browned.
5. Add mushrooms and cook for 5 minutes until softened.
6. Sprinkle flour over vegetables and stir to combine.
7. Add tomato paste, red wine, and beef stock, stirring to combine.
8. Return beef and bacon to the pot, add thyme and bay leaves.
9. Bring to a simmer, cover, and transfer to oven for 2.5-3 hours.
10. Remove bay leaves and thyme sprigs, garnish with fresh parsley before serving.

Ingredients

Instructions

1. Heat 1/4 cup of coconut milk in a wok or large pan over medium-high heat.
2. Add green curry paste and fry for 2-3 minutes until fragrant.
3. Add sliced chicken and cook until no longer pink, about 5-6 minutes.
4. Pour in remaining coconut milk and bring to a gentle simmer.
5. Add eggplant, bell peppers, and lime leaves to the curry.
6. Season with fish sauce and palm sugar, stirring to combine.
7. Simmer for 8-10 minutes until vegetables are tender and chicken is cooked through.
8. Stir in Thai basil leaves just before serving.
9. Serve hot over jasmine rice with lime wedges.
10. Garnish with additional Thai basil if desired.

Ingredients

Instructions

1. Press tofu to remove excess water, then cut into 1-inch cubes.
2. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and cornstarch.
3. Heat oil in a large wok or skillet over high heat.
4. Add tofu cubes and cook until golden brown on all sides, about 6-8 minutes.
5. Remove tofu and set aside.
6. Add garlic and ginger to the pan, stir-fry for 30 seconds until fragrant.
7. Add carrots and broccoli, stir-fry for 3-4 minutes until crisp-tender.
8. Add snap peas and bell pepper, continue cooking for 2-3 minutes.
9. Return tofu to the pan and add the sauce mixture.
10. Toss everything together until vegetables are coated and sauce thickens.
11. Serve immediately over brown rice.