Don Pogreba
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Quinoa Gado-Gado Bowl (30 Minutes!)

Quinoa Gado-Gado Bowl “A modern take on a classic Indonesian dish called Gado-Gado! Quinoa replaces rice for added protein, fresh and steamed veggies add plenty of nutrition and fiber, and it’s all.

Vegetable and Chickpea Curry | MyRecipes

Vegetable and Chickpea Curry: Aromatic Indian spices mingle with chickpeas, green beans, and potatoes. Coconut milk is stirred into the cooked curry for a creamy finish. Serve over quick-cooking couscous.

In Praise of a Runny Egg, 9 Recipes is a group of recipes collected by the…

Frisée Salad With Poached Egg NYT Cooking: This is inspired by a classic French country salad. The traditional dish includes thick-cut bacon, but this version is great without the meat. You can serve it as a starter, but I like to make a meal of it.

This Cold Brew Tonic Recipe is unique and refreshing. See how to flavor this fizzy iced coffee drink with homemade orange cardamom simple syrup.

Classic Dishes You Should Master (If You Haven't Already) is a group of recipes collected by the editors of NYT Cooking

Cast-Iron Steak / Julia Moskin NYT / To cook a fantastic steak on the stovetop, all you need is a cast-iron pan, a sprinkle of salt and a one-inch-thick cut of meat.

This recipe uses a mixture of hoisin and fish sauces as braising liquid, and is a riff on an old Corinne Trang recipe for wok-fried rib tips It results in a vaguely Vietnamese tangle of pulled pork that is best accompanied by a bright and crunchy slaw, and served on warm flour tortillas that recall the soft pliancy of Chinese bao Cooking time will vary depending on the slow cooker you’re using, but generally the meat begins to fall apart nicely in the neighborhood of 5 to 7 hours

NYT Cooking: This recipe uses a mixture of hoisin and fish sauces as braising liquid, and is a riff on an old Corinne Trang recipe for wok-fried rib tips. It results in a vaguely Vietnamese tangle of pulled pork that is best accompanied by a bright and cr

This spicy Sichuan dish gets its layers of flavor from two different types of heat: fiery chiles and mildly numbing Sichuan peppercorns.

This spicy Sichuan dish gets its layers of flavor from two different types of heat: fiery chiles and mildly numbing Sichuan peppercorns.