Homemade Pad Thai: A Step-by-Step Guide for First-Timers
Rice noodles soaked, not boiled; a tamarind, fish sauce and sugar sauce; and a two-serving batch size that…
Pasta, Noodles & Rice
Starch is the quiet ingredient in every recipe in this chapter. The cloudy water left after boiling pasta binds a carbonara or an Alfredo into a glossy sauce; day-old rice fries into separate grains because its starch has firmed overnight; soaked rice noodles soften evenly where boiled ones break. These recipes show how to use that starch on purpose. There are sauces made off the heat so eggs and cheese stay smooth, a baked ziti built to wait in the refrigerator or freezer, stir-fries cooked in small batches to make up for a home burner, and a shrimp scampi timed to finish with the pasta. Each recipe lists what you should see at the key moments, so the result does not depend on guesswork.
-
-
Beef Lo Mein, Faster Than Delivery
Thin-sliced beef, chewy noodles and a glossy soy and oyster sauce, on the table in about 25 minutes…
-
Make-Ahead Baked Ziti for a Crowd
A 9×13-inch baked ziti built to be assembled days ahead or frozen, with the timing for baking it…
-
Fettuccine Alfredo That Won’t Turn Grainy or Greasy
Grainy or oily Alfredo comes from heat and cheese choice, not bad luck. Here is what goes wrong…
-
Shrimp Scampi With Linguine, Ready in 20 Minutes
A garlicky, buttery shrimp scampi timed so the sauce is ready the moment the linguine is drained.
-
Chicken Fried Rice From Leftover Rice and Pantry Staples
Day-old rice, frozen peas and one chicken thigh pack turn into dinner for four. The key is cooking…
-
Silky Spaghetti Carbonara Without Scrambled Eggs
The whole carbonara technique is controlling egg temperature. Here is how to get a glossy sauce from yolks,…