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Chinese Scallion Pancakes

Chinese scallion pancakes

Although scallion pancakes grace many Chinese take-out menus, it’s just as easy (and fresher-tasting) to make them at home. It’s all about kneading, layering, and rolling the dough with this recipe; proper handling of the dough ensures a flaky and crispy pancake every time. Sandra shows how, when properly made, simple ingredients of flour and… Read More »

Crispy Barramundi with Red Curry Beurre Blanc

Crispy Barramundi with Red Curry Beurre Blanc

The name of this dish might sound fancy and intimidating, but it’s actually quite accessible. Beurre blanc (or “white butter”) is a classic butter and white wine sauce paired with fish, but in this recipe, Kelli makes more of a beurre rouge by whisking Thai red curry paste into the sauce. While most people may not consider… Read More »

Thai Coconut Soup with Barramundi

Thai Coconut Soup with Barramundi

This soup is somewhere in between a traditional East Coast fish chowder and the authentic Thai coconut-milk based tom kha. In her desire to create a dairy-free variation on a fish chowder, Lindsey infused the the broth in this dish with the intense flavors of ginger, garlic, Thai basil, lemongrass, and kaffir lime leaves. Along with… Read More »

Asian Style Barramundi in Foil Packets

Asian Style Barramundi in Foil Packets

This isn’t the first time that we’ve lauded the benefits of cooking fish in packets. First, each person can personalize their own serving, it’s a one pot (well, packet) meal with both fish, veggies, and sauce in one, and the enclosed space of the packet keeps the fish meltingly moist. If you don’t have parchment… Read More »

How to Make Pastitsio: The Greek Answer to Lasagna

Classic Pastitsio - Greek Layered Lasagna

Tired with regular old lasagna? Spice things up with pastitsio (pronounced pahs-TEET-see-o), the Greek version of lasagna. Layers of noodles, meaty tomato sauce and a creamy bechamel sauce are combined to create an indulgent Mediterranean casserole. The word “pastitsio” comes from the Italian word “pasticcio,” or a large family of savory, baked pies. Other places… Read More »

Classic Risotto

How to Make a Classic Risotto

Hesitant about cooking risotto at home? Ditch the stigma that risotto can only be ordered at restaurants or tackled by professionals. So, there’s no time like the present to jump right in! We’ve developed a recipe that gives you all of the secrets to make it at home. It has just the right proportions of… Read More »

Pork Ragu

My Favorite Slow-Simmered Pork Ragu

Everyone says that their “meat sauce” is the best, but in our opinion, this is the one that we come back to over and over again. This version is made with all pork, both a combination of sweet Italian sausage, with it’s fennel-spice flavor, and plain ground pork. The base of the sauce starts traditionally,… Read More »

Classic Spaghetti and Meatballs

Do you remember that scene in Lady and the Tramp? 1 noodle, 2 lovers, and a massive plate of spaghetti and meatballs. Well, this is what we’ve always imagined they were eating. Light enough yet meaty meatballs slow-simmered in a homemade marinara sauce, spooned on top of a plate of spaghetti. No turkey. No chicken…. Read More »

El Salvadoran Pupusas with Curtido and Salsa Roja

El Salvadoran Pupusas with Curtido and Salsa Roja

Of all the comforting tortilla-based Latin American recipes, pupusas are one of our favorites. They’re made from the same masa harina flour as traditional tortillas, and it’s all about texture and moisture when sculpting them individually. The final thick, pancake-like discs ooze with fresh shredded mozzarella cheese. Traditionally, they’re served with two accompaniments: curtido and salsa roja. Curtido is a Salvadoran… Read More »

Thai Coconut Curry Poached Barramundi

Thai Coconut Curry Poached Barramundi

We’re always looking for ways to incorporate more healthy seafood into our diet in interesting, inspired ways. With this recipe, you can recreate the flavors of a Thai curry at home to create a dish that looks and tastes elegant but is actually quite easy. By poaching the barramundi (a sustainably raised fish similar to… Read More »

Thai Fish Yellow Curry with Barramundi

Red curry? Green curry? Massaman curry? When you look at the variety of different types of curries available at Thai restaurants, each one is made from its own unique spice paste. Some are spicier, others are more mild. Some are smooth and balanced, others are bright and punchy. For this recipe, Amy chooses to use… Read More »

Spaghetti Aglio e Olio

Spaghetti Aglio e Olio Recipe - Classic Spaghetti with Garlic and Oil

Sometimes the best things in life are the most simple and this recipe shows how to make one of the most basic yet authentic of pasta dishes. Commonly found across all of Italy, spaghetti aglio e olio (garlic and oil) creates a glistening sauce from just 2 simple things – extra virgin olive oil and pasta… Read More »

Classic Chicken Piccata

Chicken Piccata Recipe

Though the traditional version of this Italian (perhaps Italian-American is a better label) dish uses veal, chicken piccata has become a staple at Italian restaurants around the world and, after today, will be in your home as well. It’s the kind of dish that is quick enough for a weeknight meal but elegant enough for… Read More »

Chinese Congee (Rice Porridge)

Chinese Congee Recipe - a classic, comforting rice porridge with all of the traditional accompaniments

Congee (also known as jook) is the ultimate Chinese comfort food, an everyday rice porridge often eating at breakfast but also served to people when they are ill. Warm, comforting, and filling, the core of congee comes from humble origins as it was intended to make a little bit go a long way. Just 1… Read More »