Awhile ago a member asked this question, and I would like to resurrect it. I will start with 2 recipes I make often: Pepper Beef Steak by Edamame 2003 - It is very forgivable; I often add more ginger or less garlic, I sometimes add quartered onions, or cashews, or make more sauce. You can marinate the steak in advance as well as chop the vegetables. It doubles quite nicely. A great entree. I also make Lapadia's Apple Jalapeno Slaw whenever I am serving BBQ, Mexican food, or sandwiches that benefit from a nice slaw. This slaw is fresh, with a nice bite in the vinaigrette.
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.