Chicken, water chestnuts, and scallions are dressed in a ginger-soy sauce then wrapped with butter lettuce leaves in this Chinese specialty.
A most gratifying use for a gangly gourd, this silken butternut squash soup all but defines autumn.
Earthy root vegetables become kissed with sweetness and a subtle spiciness when lightly roasted. Roasting turns the interiors into soft, silky morsels.
From the former Portuguese colony of Mozambique comes fiery prawns, subtly sweet coconut rice, and a soothing coconut and peanut sauce.
This simple marinade made of black pepper, fresh coriander (cilantro) roots, garlic, and fish sauce works its magic in a savory yet subtle way.
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