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Thumb_18133_Quick-Pickled Sweet And Sour Radishes

Thumb_18133_Quick-Pickled Sweet And Sour Radishes

This recipe is adapted from Kylie Kwong's Simple Chinese Cooking. We toned down the soy sauce and traded out some of the sugar for vinegar because we love this dish as a condiment alongside rich, salty meat dishes.

Thumb_17412_Gravlax With Brown Sugar, Parsley And Dill

Thumb_17412_Gravlax With Brown Sugar, Parsley And Dill

Scandinavian-style gravlax gets an American twist with the use of brown sugar as part of the cure. This recipe may be made with one large or two smaller salmon fillets.

Thumb_6368_Mexican Pilaf With Cumin And Jalapeño

Thumb_6368_Mexican Pilaf With Cumin And Jalapeño

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Thumb_5659_Brown Jasmine Rice

Thumb_5659_Brown Jasmine Rice

Cooked simply, healthy brown jasmine rice makes a fragrant bed for curries and stir-fried dishes or an accompaniment to grilled meat or fish. It also holds up nicely when added to soups.

Thumb_7222_Toasted Brown Rice

Thumb_7222_Toasted Brown Rice

A quick toast in some butter brings out the nutty flavor of brown rice.  This is a great base for other dishes like stir-fries, or to use the next day in fried rice.

Thumb_5547_Basmati Rice

Thumb_5547_Basmati Rice

Basmati is a long-grained rice, and one that is both finely textured and exceptionally fragrant. It is harvested primarily in India and surrounding countries, and so is a staple for most South Asian cooking.

Thumb_7634_Asian Slaw With Peanuts

Thumb_7634_Asian Slaw With Peanuts

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Thumb_7545_Asparagus-Fontina Gratin

Thumb_7545_Asparagus-Fontina Gratin

In this simple gratin, asparagus is baked in the oven with heavy cream and stock and finished under the broiler with a savory, crunchy topping of breadcrumbs and grated Fontina that offsets its melting texture.

Thumb_6899_Broiled Chicken Breasts With Mustard Parsley Crust

Thumb_6899_Broiled Chicken Breasts With Mustard Parsley Crust

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Thumb_8334_American Meat Loaf

Thumb_8334_American Meat Loaf

A classic meatloaf can warm the heart as well as the belly - making this one in the center of a baking dish instead of a loaf pan gives it that wonderfully crispy crust all over, and lets some of the fat run off.

Thumb_9100_Autumn Pork Stew

Thumb_9100_Autumn Pork Stew

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Thumb_10842_Avocado Lemon Vinaigrette

Thumb_10842_Avocado Lemon Vinaigrette

The avocado is rich and creamy when blended up for this dressing.  Try on a simple greens salad or draped over grilled meats as a sauce.


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