Adapted From: Thai Chicken Soup with Spicy Wontons, Cooking Light Magazine, May 20121873 shares Filed Under: Dairy Free, Gluten Free, Kid Friendly, Mains, One Pot Meals, Poultry, Rice Noodles, Soups, Stews, + Chili EverydayMaven.com is a participant in the Amazon Services LLC Associates...
Almost 2 years ago,Bon Appétitmagazine came out with their “Hot Soup” issue. On the cover were several stunning bowls ofChicken Khao Soi, a coconut curry noodle dish from northern Thailand. Its bright and vibrantcolors hinting at the layers of complex flavors, you would think it takes hou...
Nick Kindelsperger is a food critic at theChicago Tribune. His food writing appears inThe Washington Post,Newsweek, Epicurious,Baltimore Sun, Serious Eats, Grub Street,New York Magazine, and Tasting Table, among others. Learn about Serious Eats'Editorial Process ...
The former food editor of Vegetarian Times magazine has done away with her dependency on butter and is honing her skills at baking with natural sweeteners. Chappell lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are...
Seafood:You can use fresh or frozen (make sure it’s thawed) seafood. I’m using a mix of fresh shrimp, squid, and clam, but feel free to use whatever type of seafood you like. Stock:I love using dashi for this recipe because I’m a big fan of umami, briny, and pungent. If ...