YieldServes 4 as part of a multicourse mealIngredients6 medium stalks Chinese broccoli (about 12 ounces)1/4 cup chicken broth1 1/2 teaspoons Shao Hsing rice wine or dry sherry1 teaspoon ginger juice1/2 teaspoon cornstarch1/4 teaspoon salt1/8 teaspoon sugar1 tablespoon vegetable oil3 slices gingerPreparation 1.Cut the broccoli stalks in half lengthwise if more than 1/2 inch in diameter.
YieldServes 2Ingredients1 cup powdered sugar1 tbsp of cocoa1/8 tsp cinnamon1/2 tsp instant coffee powder4 egg whites1/2 tsp vanilla1/2 cup slivered almonds1/4 tsp saltPreparation Preheat oven to 250 degrees.Beat the egg whites and vanilla extract until stiff.
YieldServes 2Ingredients1 tbsp olive oil2 cloves of garlic, mashed1/2 cup chopped tomatoes2 boneless chicken breasts1 cup sliced onion1 cup sliced mushrooms1 cup full-bodied red wine1 cup chicken stock (1 cup water plus 1/2 chicken or vegetable bouillon cube)1/4 tsp thymePreparation In a Dutch oven at medium heat, combine olive oil and garlic and sauté briefly.Add chicken breasts, onion, mushrooms, wine, chicken stock, and thyme.
Jenny Lee spoke about the fate of some companies with $1 billion valuations.That's what venture capitalist Jenny Lee, managing partner of GGV Capital, thinks is in store for some of the startups that have managed to hit a $1 billion valuation -- known as unicorns.
Photos: Food Network ; Illustration: Cody Schmitz
Sandra Lee, the host of the long-running Food Network series Semi-Homemade Cooking, has made some delightfully terrible dishes over the years.For this recipe, Sandra begins by finding seven pre-baked cake rounds in different sizes from her local grocery store.