Serves: 6 Prep time: 20 minutes, plus one hour for the dough to rise For the dough: Use pre made pizza dough, for sale at most Italian markets. For the toppings:
In my view, there aren’t many foods that can’t be improved upon by the addition of fresh ginger, and fried rice is no exception. The crisp, fresh ginger flavor is heightened by flash frying first, then setting it aside to add to the top of the fried rice just before serving. Fried rice can be heavy on the calories and carbs, but if you flip your proportions a bit – use more vegetables than rice – it makes a leaner, […]
Growing up with a Bohemian grandmother – that’s big “B” Bohemian, as in small eastern European country, not small “b” bohemian like Birkenstocks and VW vans – I know something about dumplings. They’re the most uber-satisfying, slide-down-the-gullet comfort food of all time. But, whether they’re made from potatoes or from flour, they definitely aren’t lean cuisine. Dumplings hearken back to a time when food options were few, so making a filling meal out of a potato was a valuable culinary […]
It’s Tex-Mex Thursday on America’s Table, with a kid-pleasing breakfast recipe from our favorite Texas chef, Matt Wendel. Cheese enchiladas with a yummy fried egg oozing deliciously all over the melty goodness and seasoned with salsa and guac – what could be better? This definitely falls into the ‘breakfast for dinner’ category also, and is a very fast and filling meal. Matt writes: These stacked enchiladas make a very quick and simple dinner that I would sometimes serve the President […]
Here’s a combination of two things kids love: chicken soup and alphabet pasta. If you’re thinking you don’t have time to make soup, think again, because this recipe takes less than an hour – in fact, it’s best when served as soon as it’s ready, while the vegetables are still crunchy and bursting with flavor. I added fresh spinach to sneak in a green veg, and the lemon juice brightens the flavor of the broth – but don’t forget the […]
