Chicken, water chestnuts, and scallions are dressed in a ginger-soy sauce then wrapped with butter lettuce leaves in this Chinese specialty.
Butternut Squash Soup
Nov 17, 2003 by
Perhaps the most gratifying use for a gourd that we can imagine, this spare but silken butternut squash soup seems to define autumn.
- Quick Glance
- 15 M
- 3 H
- 7
Roasted Caramelized Root Vegetables
Oct 09, 2003 by
Earthy root vegetables become kissed with sweetness and a subtle spiciness when lightly roasted. Roasting turns the interiors into soft, silky morsels.
Mozambican Spicy Prawns with Coconut Rice
May 10, 2000 by
From the former Portuguese colony of Mozambique comes fiery prawns, coconut rice, and sauteed plantains. A drizzle of coconut-peanut sauce finishes the dish.
Peppercorn-Cilantro Root Flavor Paste
Apr 09, 2000 by
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
May 08, 1998 by
Preserved lemons are one of the indispensable ingredients of Moroccan cooking used in fragrant lamb and vegetables tagines, recipes for chicken, and salads.