Welcome to my first newsletter of 2023!
This is the best thing I've made so far this year: Green Curry Salmon with Coconut Rice. https://cooking.nytimes.com/recipes/1023826-green-curry-salmon-with-coconut-rice?smid=ck-recipe-android-share I'm also really enjoying cooking from Hannah Che's Vegan Chinese Kitchen cookbook. Winter squash with black bean sauce, mapo doufu, cucumber salad. So good.
This sounds very up my alley! Going to add it to my list!
i made the honey mustard chicken tenders from nyt cooking and my roommate made a really good and creamy potato and cauliflower soup!
Will check those out!
This is my favorite lately. So tasty and freezes well if necessary: https://smittenkitchen.com/2019/05/braised-ginger-meatballs-in-coconut-broth/
sounds so good!
This is the best thing I've made so far this year: Green Curry Salmon with Coconut Rice. https://cooking.nytimes.com/recipes/1023826-green-curry-salmon-with-coconut-rice?smid=ck-recipe-android-share I'm also really enjoying cooking from Hannah Che's Vegan Chinese Kitchen cookbook. Winter squash with black bean sauce, mapo doufu, cucumber salad. So good.
This sounds very up my alley! Going to add it to my list!
i made the honey mustard chicken tenders from nyt cooking and my roommate made a really good and creamy potato and cauliflower soup!
Will check those out!
This is my favorite lately. So tasty and freezes well if necessary: https://smittenkitchen.com/2019/05/braised-ginger-meatballs-in-coconut-broth/
sounds so good!