Susan Sugarman, senior food editor of Martha Stewart Living, likes to prepare a simple Vietnamese chicken salad using savoy or Chinese cabbage and thinly sliced poached chicken. The salad's distinctive flavor comes from a combination of mint, cilantro, Vietnamese fish sauce, and roasted peanuts.
Encourage kids to assemble their own meal at the table by presenting the aromatic broth, noodles, vegetables, and garnishes for this flavorful soup from Laurie David's "The Family Dinner" cookbook in individual serving bowls.
Photo credit: Maryellen Baker
The main components of this dish, the sauce and the chicken, can be prepared in advance. When you're ready to eat, simply assemble and bake.
To prepare homemade breadcrumbs instead of store-bought, try Lucinda's simple how-to.
From the book "Mad Hungry" by Lucinda Scala Quinn (Artisan Books).