Potatoes are tossed with turmeric, ginger, garlic, shallots, and mustard seeds then blended with tomatoes to make thick sauce. A pinch of cumin is on top.
The warm lentil salad, filled with the earthy flavor of lentils, slab bacon, onions, and shallots, is tossed with a walnut oil dressing. A great side.
Honey aficionados, try regional or varietal honeys in this recipe from Alice Medrich. The rest of you, yes, clover works just dandy.
Though not as sweet as most, this Southern pecan pie is still traditional through and through.
Squares of homemade puff pastry (or store-bought if you want to save time), sandwich sliced bananas and a rich walnut caramel sauce. Whip creams sits on top.
Yup, you’re allowed to eat this cake for breakfast. See, there’s wholesome oatmeal beneath all that coconut and butter.
Chock-full of crunchy nuts and moist dried fruit, this cake is a taste sensation. May we suggest a choice of apricots, plums, pears, or peaches?
Shredded curried chicken is spooned into radicchio cups for a sweet-hot bite of chicken deliciousness. Serves these chicken cups as a party nibble.
Deep frying these spring roll wrappers filled with chicken and Asian spices results in a light, flaky crust. Cool them off in the cilantro and yogurt dip.
Lean guinea hens get the spa treat with the addition of bacon, salt pork, savoy cabbage, carrots, and, of course, butter.
A delicate concoction of chicken flavored with red chiles, Sichuan peppers, and clear rice vinegar, this dish is said to originate in the Dong’an county.
For this creamed succotash, use only fresh corn and on the cob and fresh lima beans. The succotash is best served the day it’s made for best flavor.
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