This is SO EASY and SO DELICIOUS. My only criticism is that it calls for more sesame seed oil than I personally like (that's 2 T. - I would probably do half that at least). I do sk...

This is one of those throw it in the pot and use your discretion recipes (there's a lot of Polish influence in the area where I live). To my personal taste, I think this is a lot...

This makes the best split pea soup I've ever had, IMHO. What really makes it unusual is the addition of cloves to bay leaves, parsley, thyme, and marjoram. Simplicity itself in the...

I need to make this again before I upgrade this to excellent. I remember this to be very very good. 40 gloves of garlic - I make this when I buy the jars of peeled garlic - a whole...

When the mood hits for Poulet basquaise, this certainly fills the need.

Serve this with everything Vietnamese. Make ahead and just keep some in the fridge - this can be very versatile depending on your eating habits. The Vietnamese also use it in their...

Very versatile. Use it in the Vietnamese sandwiches, in soup, or as a regular meal. I think I've used a small slow cooker to make this with good results. To my taste, I might like...

I make this whenever I can get beautiful, fresh watercress - locally that means a trip to the Asian store or the local Stop and Shop. Everybody else only carries that awful stuff i...

How can a sandwich taste so good? I first had one of these made to order in a local Vietnamese grocery store years ago and I thought I had died and gone to heaven. Later, I read Jo...

I make this with chicken wings. Best adobo recipe I've tasted, or is it personal taste? Having just made it again with generic supermarked cider market vinegar, it makes a big diff...