Recipes by Eva Thorne (Page 3)

United States Chef

	Summer pasta salad by Eva Thorne Summer pasta saladThere are many variations on the theme of a refreshing, summer pasta salad. It usually has lots of tender-crisp seasonal vegetables such as carrots, bell peppers and zucchini. And it has some kind of pasta -- usually penne or rotini. It may have some kind of protein, such as chicken, to make it heartier. And it has a…	1 vote 457 views
	Learning to Cook Khmer Cuisine, Part 3: Banana Blossom Salad by Eva Thorne Learning to Cook Khmer Cuisine, Part 3: Banana Blossom SaladA great way to take advantage of the wide variety of produce in Cambodia is to make a salad. Our chef instructor introduced us to banana blossom salad (nyom trayong jek neung Moan, in Khmer),…	1 vote 353 views
	Learning to Cook Khmer Cuisine, Part 2: Vegetarian Spring Rolls and Dipping Sauce by Eva Thorne Learning to Cook Khmer Cuisine, Part 2: Vegetarian Spring Rolls and Dipping SauceLarge bottles of icy water greeted us upon arrival at our open air classroom. As we recovered from the heat of the marketplace, our chef instructor, Heng, oriented us…	1 vote 575 views
	Thai Beef with Broccoli and Carrots by Eva Thorne Thai Beef with Broccoli and CarrotsHave you ever looked in your refrigerator and then at a recipe, and tried to figure out whether you had the right ingredients to make it? That happened to me. I had beef, carrots, broccoli, shallots, and ginger and wanted to use them up. So I consulted my Fresh Thai Cookbook, written by Oi…	1 vote 319 views
	Cook's Illustrated Chocolate Chip Cookies: Are They Really Perfect? Yes! by Eva Thorne Cook's Illustrated Chocolate Chip Cookies: Are They Really Perfect? Yes!As a serious baker I have tried more than my (and everyone else's) fair share of chocolate chip cookie recipes. While I love them, I realized after making the Cook’s Illustrated…	1 vote 429 views
	Cheesecakes by Eva Thorne CheesecakesAs many of you foodies may be aware, last week was National Cheesecake Week. Dessert junkies celebrated cheesecake, which is usually anchored by cream cheese with crust made of graham crackers, or perhaps, vanilla wafers.I grew up in New York City, which is arguably the cheesecake mecca. After all, we have Junior's in…	0 votes 538 views
	Lemon Yogurt Cake by Eva Thorne Lemon Yogurt CakeYou know by now that I am big fan of lemons, and even devoted an entire post to it! I was glancing through the Saveur website and saw a recipe for a lemon yogurt cake. That recipe called for limoncello, which I did not have. (I intend to buy it, and try that recipe.) And I was determined to make the cake on the same…	0 votes 1 comment 292 views
	Sambals! by Eva Thorne Sambals!I love spicy hot foods! Hence my attraction to foods such as kim chi, curries and the like. This, however, may seem strange. While I love heat in my food, I really do not like hot sauce! Sure, when I make buffalo wings (I'll post my recipe) I have to use hot sauce. But apart from that, you'll never, ever see me use hot sauce…	0 votes 328 views
	Gingerbread for the holiday season by Eva Thorne Gingerbread for the holiday seasonI was talking to my sister the other day about the Christmas season. Sherri reminded me of one of her favorite memories: the scent of sweet, fragrant gingerbread baking the oven. Mommy always made gingerbread this time of year. I had actually forgotten that -- at least consciously. Over the past few…	0 votes 285 views
	cooking with lamb/harira by Eva Thorne cooking with lamb/hariraBy now you know that my mother was a phenomenal cook. Her dishes were varied, creative and very flavorful. Mom introduced me to a wide range of foods, for which I'm grateful. She introduced me to lamb. Mom cooked during the time when classic French cuisine and Julia Child were in ascendancy. So my early…	0 votes 420 views