Nasi goreng is Indonesia’s national dish. At its simplest, it is cold leftover rice, seasoned with sweet soy sauce (kecap manis) and whatever leftovers and spices the cook has on hand. Often it is topped with a fried egg and served for breakfast. Of course, it can be much more elaborate, depending on the circumstances under which it will be served. My version leans toward simplicity, making it a quick and easy weekday meal.
Make this delicious curry any time you have a craving for something lusciously different. It’s a great Sunday night dinner and is perfect for a potluck or on a buffet.
This is a fairly straightforward recipe for chicken cooked in white wine, distinguished by the addition of fresh sage and sliced green olives, which add pleasant acidity to the sauce. Served over polenta, it makes a delicious one-dish meal.
This is a fairly straightforward recipe for chicken cooked in white wine, distinguished by the addition of fresh sage and sliced green olives, which add pleasant acidity to the sauce. Served over polenta, it makes a delicious one-dish meal.
Creole Chicken with Red Rice I love the lively Cajun flavors of this dish. Served on a deep platter, surrounded by colorful rice and sprinkled with flecks of toasted sliced almonds, preferably with bits of skin for the visual effect, it’s pretty enough to serve to guests.
Here’s a fresh twist on the classic Southern dish of red beans and rice. Bulked up with muscular red rice, this is very hearty — with the addition of salad, it’s a meal in itself. The green peas add a burst of color, making this a visually attractive dish that looks good on a buffet. It is particularly tasty as an accompaniment to roast chicken or pork, or pork chops or a platter of roasted vegetables.
This is a great way to dress up a simple dinner or to handle unexpected guests. Pick up a rotisserie chicken or two or a vegetable stir-fry, and a precooked vegetable, such as asparagus vinaigrette. Make this risotto, open a bottle of wine and everyone will think you’re amazing.
This version of a Korean dish known as bibimbap, which is served in a hot stone bowl called a tukbaege. Vegans can omit the egg.Continue reading
What could be easier than this combination of brown and wild rice and split peas, seasoned with sausage and fennel? The flavors are fantastic and I love the way the split peas dissolve into the sauce, creating a luscious texture that I find extremely satisfying. Add a simple green salad or some steamed green beans and enjoy.