Made with ground beef and pork, tomato paste and puree, olive oil and wine. Cooked slowly for 2-3 hours on low heat. Must be made with fresh ingredients and fresh egg pasta. Traditional preparation requires 70-80% beef and 10.5 ounces pork
Eggplant comes in various shapes and sizes, from 2 inches to a foot long. Look for firm, glossy skin, bright top, and firm texture. Store whole eggplants in refrigerator for 2-4 days. Peel eggplant before cooking, cut into ½-inch slices or ¾-inch cubes. Optional salting helps reduce bitterness, let stand 20 minutes
Fried rice is quick and easy to make at home. Best made with cold cooked rice. Can be served as side or main dish with protein
Preheating wok creates non-stick surface and puffs eggs for tender texture. Cooking eggs without scrambling ensures proper browning and texture. Soy sauce reduction creates smoky wok hei flavor
Crispy outside and melty inside with seasoned chicken and vegetables. Ready in 10 minutes, faster than frozen pizza. Can be made ahead of time with frozen filling
Cold rice is essential to prevent sticking during cooking. Pre-cook rice the day before and refrigerate overnight. Use any long-grain rice, including jasmine, white, or wheat