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!
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!
Will check those out!
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!
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!
Will check those out!