What's your go-to recipe, the one you make when you absolutely cannot think of what to cook for dinner, or you can think of something but don't have the ingredients, or you do have the ingredients but don't have the energy? For me, that recipe is most often a Thai curry. Quick and easy Thai curries require only a few key ingredients -- coconut milk and Thai curry paste -- plus some seasonings like lime, sugar, and fish sauce. From there, add a protein and vegetables. That's all you need to do. Because there are so few ingredients, make sure you use the best. I love Mae Ploy or Maesri brand curry pastes; the green, a tub of which always resides in my refrigerator, has... Read more →


On any Chinese restaurant take-out menu, this famous chicken dish (which might be called General Tso's, or General Tsao's, or General Gao's, which is our local spelling) would rate a few hot red peppers next to the name. It's spicy, or should be, and it's one of the two dishes by which I judge all Chinese American restaurants everywhere. (The other, lo mein, I make at home all the time, and my version is pretty good, so I'm a tough critic on that one, too.) In our house there's never enough General Gao's chicken to go around. This recipe makes plenty, it can be made ahead, and the leftovers are the best snack ever when grabbed with chopsticks right from the refrigerator (ask me how... Read more →


Don't let the cold weather stop you! Use a panini press, stovetop grill pan or your broiler to make this easy grilled curry chicken. You'll love the leftovers in chicken salad. Read more →