How to slice, dice, and chop bell peppers

Bell peppers – green, yellow, orange, and red – are in season from summer through fall, and with some of my favorite summer produce disappearing, I turn to peppers to keep the feeling of summer alive. I love that they’re incredibly versatile – enjoy them raw in a salad, sauteed in a stir-fry, or filled… Get the full serving >

Chipotle-Inspired Shrimp and Black Bean Fajita Saute

Shrimp with Black Beans and Lime Cilantro Rice

Confession: I used to be a Chipotle addict (and may still be one . . . ). When the fast food chain first made its way to DC, I was working as a summer intern at an architecture firm and could easily eat 2 burritos everyday for lunch. I think I gained 5 lbs. each… Get the full serving >

Thai Basil Stir-Fry with Tofu, Eggplant, and Peppers

Wok for stir-frying

I remember the first time I had basil in a stir-fry. I had always enjoyed Italian basil in Mediterranean food. I love Thai basil in pho, the classic Vietnamese rice noodle soup. But basil in a stir-fry is the good stuff that will blow your taste buds away. Stir-frying is a great cooking formula to… Get the full serving >

Steak Fajitas with Peppers, Onions, and Tomatoes

Steak Fajitas Recipe by Cook Smarts

Unless you’re vegetarian, you probably enjoy a good steak fajita. I know I sure do. It’s such a fun dish to order at a restaurant. Its sizzling sounds, the strong smell of Latin-spices, the crunch of peppers and onions, and of course the flavor of all these ingredients when eaten together make this dish a… Get the full serving >

Lentils and Sausage Soup Repurposed for Stuffed Peppers

Lentil and Sausage Soup | Cook Smarts

In college I dabbled in vegetarianism. It was more of a recreational thing, but as I got more serious about becoming a professional eater, I decided to give up the non-meat eating life. ¬†However my 1 year status as a vegetarian greatly contributed to my eating and cooking experience. At the time I was training… Get the full serving >

The Versatile Stir-Fry

The Versatile Stir-Fry | Cook Smarts by Jess Dang

Last week I welcomed the year of the dragon over a table brimming with fragrant stir-fries, which of course is now the inspiration behind this cooking formula how-to. Like the child of most Chinese immigrants, I grew up on stir-fries. Regardless of whatever else was going on in our chaotic household, a stir-fry of some… Get the full serving >

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