Chicken, water chestnuts, and scallions are dressed in a ginger-soy sauce then wrapped with butter lettuce leaves in this Chinese specialty.
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, coconut rice, and sauteed plantains. A drizzle of coconut-peanut sauce finishes the dish.
This paste is the essence of Thai cuisine: black pepper (prik thai), fresh coriander (cilantro) roots, and garlic, salted with a little Thai fish sauce.
Preserved lemons are one of the indispensable ingredients of Moroccan cooking used in fragrant lamb and vegetables tagines, recipes for chicken, and salads.