A shot of sambal oelek, with all its fiery chili flavor, transforms regular old sweet potatoes into a bright, flavorful side dish.
Pho, or phở, is incredibly simple to make. You can use beef broth, but you'll get much flavor if you use a rich consommé. You may be able to find it frozen, but it is only time consuming, not difficult, to make at home.
Read more about this recipe at the Cookthink blog.
I always end up with leftover duck, like when I make this Duck Breast Salad. Duck hash is a succulent and unexpected dish that's festive enough for company and a perfect solution to leftovers.
Like this recipe? Find more like it in one of Barbara Kafka's many excellent cookbooks.
This is a perfect early-spring soup made from the first promising notes out of the garden. It is pretty too.
Like this recipe? Find more like it in one of Barbara Kafka's many excellent cookbooks.
The secret ingredient of Szechuan food is Szechuan pepper, which gives the food its tingly numbing effect. Your smoke alarm may go off while you're frying, but it's worth it.
Read more about this recipe at Rasa Malaysia.
If you only have regular rice vinegar, you can make a substitution as follows: One cup of seasoned rice vinegar is the same as 3/4 cup white rice vinegar plus 1/4 cup sugar plus 2 teaspoons salt.
Read more about this recipe at VeganYumYum.
Based on my grandmother’s recipe for zucchini bread, updated only with a bit of whole wheat flour and a smidge more baking soda, this breakfast treat isn’t as avante garde as it sounds. You’ll love the sweetness the potato adds, but probably won’t notice its flavor.
Read more about this recipe at hogwash.
