Gingery Fried Rice with Bok Choy, Mushrooms, and Basil

20 minutes

Brilliant bright dish, a fresh slew of greens and herbs and a high ratio of vegetables. Sharing from New York Times Recipes By Alexa Weibel
Leftover rice works best for this recipe because it will crisp better than fresh rice.
https://cooking.nytimes.com/recipes/1020857-gingery-fried-rice-with-bok-choy-mushrooms-and-basil?te=1&nl=cooking&emc=edit_ck_20200210&campaign_id=58&instance_id=15834&segment_id=21142&user_id=f60b7b8e6d998b3e68567ee2dea46017&regi_id=9383022420200210

Mushroom Bread Pudding

45 minutes

Think of this dish as the curveball. It’s a little different, but has a wow factor. It makes a wonderful holiday side that you can make the day before. Try this unexpected savory dish made with brioche.

Credit NYTimes Cooking, Susan Spungen. Photo: David Malosh for The New York Times. Food Stylist: Barrett Washburne.(https://cooking.nytimes.com/recipes/1020551-mushroom-bread-pudding?te=1&nl=cooking&emc=edit_ck_20191116?campaign_id=58&instance_id=13880&segment_id=18859&user_id=f60b7b8e6d998b3e68567ee2dea46017&regi_id=9383022420191116)