Google / Social Description

Try this take on the cold noodle bowl for dinner, topped with a colorful mix of raw vegetables and hot rotisserie chicken.

Introduction

This is a version of the cold rice noodle bowls offered on menus at some Vietnamese restaurants. Those noodles are often topped with slices of grilled pork and fried spring rolls. In this take on the dish, a colorful mix of raw vegetables and hot pieces of rotisserie chicken take their place. Drizzle the noodles with nuoc cham, a hot, salty, and sour Vietnamese-style sauce, just before serving.

Google / Social Description

Did you know you can make eggs into shapes? With the help of your favorite metal cookie cutters, the possibilities are endless.

Introduction

Did you know you can make eggs look like specific shapes? With the help of your favorite metal cookie cutters, the possibilities are endless. My kids like me to make egg people using gingerbread man or woman cookie cutters. You could make egg hearts on toast for Valentine’s Day!

Google / Social Description

This version is easier for younger cooks to assemble, but soon they'll be on their way to creating restaurant-worthy ratatouille!

Introduction

You may not know what a tian is, but if you’ve seen the movie Ratatouille, you’ll be familiar with a version of this presentation of vegetables sliced thinly, cooked and served in an elegant stack. The dish you see in the movie was created by Chef Thomas Keller (of The French Laundry, among other restaurants), who was a consultant for the movie. My version of those stacked vegetables is a little easier for younger or novice cooks to assemble, but once you’ve mastered it, you’re well on your way to creating restaurant-worthy ratatouille! It’s important to choose vegetables that have a similar diameter so they stack evenly in the baking dish.