I may be jupming a gun the bit on fall, but I'm dying to make a nice big pot of soup. The challenge: my new roommate is a vegetarian and most of my soups use a chicken or beef stock as a base. Anyone have a recipe for a good veggie stock?
This stew is based on the savory rice porridge congee, which has roots in Chinese, Thai, and Korean cuisines. Though the dish uses some classic Asian ingredients—such as fish sauce, ginger, and bok choy—the flavors are not aggressively Asian.
Think of this as a lighter, fresher take on chicken Parmesan: We ditch the breading on the poultry and let juicy cherry tomatoes stand in for jarred pasta sauce. A little grated carrot adds just enough sweetness to round out the acidity.