If you can find it, or have the patience to make your own, use coarsely ground cardamom rather than the finely ground stuff. To make your own, buy the cardamom pods, empty the seeds into a mortar and pound them a bit.
Read more about this recipe at Cook & Eat.
Salmon With Clams In Herb Broth
Salmon With Clams In Herb Broth
Serve this dish atop rice or pasta or with a crusty baguette. Feta cheese makes a nice garnish, as do additional fresh herbs.
This recipe was featured in Root Source: Clams. It comes from Je Mange la Ville.
Why bother roasting one yourself when you can get a gorgeous, perfectly-roasted duck at an Asian market? You’ll see it hanging whole, displayed in a glass case, and workers will chop it up Chinese-style for you to take home.
Read more about this post at Steamy Kitchen.
Thai Green Curry With Snow Peas And Shrimp
Thai Green Curry With Snow Peas And Shrimp
This is a beautiful curry with pink shrimp and bright green snow peas in a heavenly herb-infused sauce. Serve it warm with rice or noodles.
Read more about this recipe in Nancie McDermott's The Curry Book.
Thai Mussamun Curry With Chicken, Potatoes And Peanuts
Thai Mussamun Curry With Chicken, Potatoes And Peanuts
Tamarind liquid adds a rich, deep sweet-sour note to this dish.
Read more about this recipe in Nancie McDermott's The Curry Book.
Curry compliments the bright, sweet flavor of the sweet potatoes, and the milk creates a creamy sauce.
This recipe is part of Andrew Schloss's Sunday Dinners.
Germaine Swanson made this popular chicken dish at her eponymous restaurant on Wisconsin Avenue, which closed in 1998.
Read more about this recipe at the Washington Post.
Serve as is, or toss in cubes of fish, chicken, pork (or whole shrimp or scallops) 5 to 10 minutes before serving. Cook basmati or jasmine rice directly in the soup to make it substantial enough for a light meal.
Read more about this recipe at the Washington Post.
Serve this Indian Chicken Makhani with naan (Indian flatbread) and basmati or jasmine rice. To make this dish vegetarian, substitute large cubes of panir cheese for the chicken.
Read more about this recipe at the Washington Post.
The refreshing crunch of cucumber is just one reason why this version is so much better -- and faster -- than your average Chinese takeout.
Read more about this recipe at the Washington Post.
Because Parsi tradition considers it inauspicious to count things our in even numbers, this chicken curry is always made with an extra almond.
Read more about this recipe in My Bombay Kitchen.
Use leftover Caesar salad dressing to make this quick broiled version of shrimp scampi.
This recipe is part of Andrew Schloss's Sunday Dinners.
