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Thai Fried Rice

From Supenn Harrison of Sawatdee Makes 2 servings Fried rice, now a Thai favorite, originated in China.  Smart cooks know that fried rice is a great way to use up leftovers: meats, vegetables, or both. Ingredients  2 cups cold cooked rice (white or brown rice) 1 ½ tablespoons vegetable oil 1 clove garlic, minced 1…  Read More →

Pistou with Classic Pesto

This is a very versatile vegetable soup that makes a terrific summer or fall meal topped with a fresh pesto and served with a loaf of your favorite bread.  

Moo Yang Nam Tok Grilled Pork Salad

From Joe Hatch-Surisook of Sen Yai Sen Lek Serves 4 Ingredients: 1 lb. pork loin, cut into ½ inch chops or quartered lengthwise 1 T. fish sauce ¼ c. shallots, thinly sliced ¼ c. green onions, chopped 1 T lemon grass, thinly sliced and lightly toasted ½ c. mint leaves ½ c. cilantro 2 T…  Read More →