For anyone who hasn't heard of Mark, he's a cookbook author, sometime TV chef & now NY Times blogger that I love. His trick is boiling down a recipe to it's minimalist roots & still getting great flavor. His recipes tend to be fast, easy & perfect for a home chef - really right up my alley, so i guess it's no surprise we both make coconut curry the same way!
Check out his great article on how to re-vamp your pantry and get stocked up to make quick, delicious dinners on the fly.
*Be sure to read the canned coconut milk entry :)
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