Recipe," a spinoff of our James Beard Award-winning series, New York Times Cooking presents a quick and flavorful Thai basil ...

Starting with this larb-like spicy turkey stir-fry with crisp garlic and ginger, a five-star stunner from Melissa Clark.

Tip into a hot serving dish and sprinkle over the Thai basil to serve. The beef can be marinated up to 2 hours ahead. The stir fry itself is best made and served straight away. Not suitable for ...

1-2 lb Beef, Chicken, Or Pork, Diced Into Cubes 1 bottle Spicy Schezwan Sauce (11.5 Oz) 1 can Coconut Milk (14 Oz) 2 md Onions, Peeled And Diced 2 Tbsp Fresh Cilantro, Minced (i Freeze Bunches Of ...

Try it in this quick and easy stir-fry. Each serving provides 320kcal, 34g protein, 4g carbohydrate (of which 3.5g sugars), 18g fat (of which 3g saturates), 1g fibre and 1.9g salt. Wash the basil ...

Heat the oil in a karhai, wok or large pan and add the cumin seeds. When they begin to crackle stir in the garlic, chopped ginger and green chilli, onion and tumeric. Add the mushrooms and cook ...

Restaurateur and Eastern Michigan University graduate Haluthai Brzys talks about opening and running Ypsilanti restaurant ...