The popularity of Thai food in North America continues to rise. But even the most devoted of Thai food fans may not know how easy it can be to prepare their favorite Thai foods at home. Fried rice is one of the more popular Thai dishes that can be easily cooked up from the comfort of your own kitchen. Those who want to try their hand at Thai cuisine can use the following recipe for "Pineapple Fried Rice" courtesy of Katie Chin's "Everyday Thai Cooking" (Tuttle).
Like Mom always said, breakfast is the most important meal of the day. But breakfast can also be the most boring meal of the day for those people unwilling to spice up their morning routine. For those unafraid to try something new at the breakfast table, the following recipe for "Citrus Salad With Vin Santo and Mint" from Norman Kolpas' "Buongiorno! Breakfast and Brunch, Italian Style" (Contemporary Books) combines a famed central Italian dessert wine with popular morning fruits.
Fresh ingredients are the hallmark of a Mediterranean diet, which is one reason so many people have increasingly embraced this captivating cuisine in recent years. Rich in the use of fish, vegetables, fruit, cheese and olive oil, Mediterranean diets are both delicious and loaded with nutrition.
Backyard barbecues may be synonymous with burgers and hot dogs, but grillmasters needn't feel beholden to such traditional fare when firing up their grills. While salad and grilling might seem like strange bedfellows to many grilling enthusiasts, the following recipe for "Grilled Radicchio and Brussels Spouts With Hot Bacon Dressing" from Karen Adler and Judith Fertig's "The Gardener & The Grill" (Running Press) combines salad and grilling for a memorable, delicious and unique dish.
Weekend brunch hosts who want to forgo more familiar fare can spice things up with crêpes, a beloved dish in France that is popular in many other areas of the globe as well. The following recipe for "Asparagus & Ham Crêpes" from Lou Seibert Pappas' "Crêpes: Sweet & Savory Recipes for the Home Cook" (Chronicle Books) is a versatile dish that can be made into a vegetarian offering by simply omitting the ham.
Many people on low-sodium diets find cooking with spices is a great way to add some flavor to their meals without betraying their diets. But cooking with spice is a great way for all people to add flavor and experiment in the kitchen.
Perhaps no ethnic cuisine is more associated with spices than Indian food. Some people love their Indian food to pack a potent, temperature-raising kick, while others prefer more subtle dishes in which the spices add flavor without creating a four-alarm fire in their mouths. Cooks who want to experiment with spice in their kitchens can try the following recipe for "Fried Green Beef" from India native Ruta Kahate's "5 Spices, 50 Dishes" (Chronicle Books).
Leg of lamb is a popular dish at family outings. Whether it's a holiday meal, anniversary dinner or a double date at home with friends, lamb can set the tone for a memorable night. Hosts who want to experiment with a less traditional take on lamb can try the following recipe for "Rack of Lamb With a Coffee and Avocado Honey Crust" courtesy of Laurey Masterton's "The Fresh Honey Cookbook" (Storey).
Chicken wings are beloved by people of all ages and appetites. While many people only eat wings when out on the town, this lovable bar food can be enjoyed at home as well. The next time the big game is on or you simply have a hunger for homemade wings, try your hand at the following recipe for "Virgil's Smoked Chicken Wings With Blue Cheese Dip" from Neal Corman's "Virgil's Barbecue Road Trip Cookbook" (St. Martin's Press).
When cooking cabbage, the trick to keeping it green is to cook it very briefly. To add flavor, add some bacon and nutmeg, just like in the following recipe for "Braised Cabbage With Bacon and Nutmeg" from Sophie Braimbridge's "Stylish Mediterranean" (Kyle Books).
Tagine is a Moroccan stew made with meat and often fruit. In this recipe for "Lamb Tagine" from Bill Niman and Janet Fletcher's "The Niman Ranch Cookbook" (Ten Speed Press), lamb shoulder is treated to a complex mix of pasilla chiles, roasted tomatoes, raisins, currants, and robust spices. It can be served over a warm bulgur salad or buttery couscous.