A favorite recipe source in our house (second to the vegetarian edition of course) is Mark Bittman's How to Cook Everything. The recipes are easy, but the flavors are quite complex. Lots of bang for the buck.
Last night's dinner (and an awesome lunch to blog by, reheated very well): a simple asian soup and super nummy fried rice.
Check our the uber-local (approximately 0.004 food miles) swiss chard, snow peas, and thai chilies.
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Looks like yours went MUCH better than ours last night. My fried rice was beyond terrible. Clearly I should be using your recipe :)
ReplyDeleteMark Bittman rocks. I've got that cookbook too, though I clearly haven't used it enough!
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