A hearty dish that packs a protein wallop! A most unusual recipe, this calls for lentils and eggs. Here’s a little secret… you can leave out the eggs to use this lentil dish as the basis for a number of other dishes as well.
Spiciness and chocolate may be trendy, but the Mexican cuisine has embraced it in the form of Mole sauce for a long time, and xocolatl (“Bitter Water”) goes all the way back to the Aztec empire! In the spirit of “everything old is new again.”
Summer’s heat stopping you getting in the kitchen? Worried about the cost of electricity and gas? Trying to keep check on your waistline? Michelle Koen has the answer to all your problems with an Asian aromatic poached chicken.
Here’s a makeover of a traditional quiche recipe, the broccoli is really the best part as it makes a super crunchy contrast against the creaminess of the cheeses. It’s not exactly low fat but it seriously kicks butt in the protein department and is ridiculously easy to make low-carb, too. Serves 4-6.
In a world gone mad, one soup stands above all others.
Pho is a succulent, assemble-it-yourself, a la carte kind of soup. Aside from broth, the main ingredients are thinly sliced meat, rice noodles and a variety of vegetables and fresh herbs for garnishing.
Vietnamese Cold Rolls (also known as Cambodian Fresh Rolls) are full of delicious fresh flavors and are fantastic for entertaining guests. Everyone can get involved. They also can easily be customized to meet different dietary requirements, with less traditional ingredients…
Cuisine and Culture: A History of Food and PeopleAn illuminating account of how history shapes our diets—now in a new revised and updated Third Edition
