This recipe is adapted from Kylie Kwong's Simple Chinese Cooking. A whole chicken is poached in a liquid flavored with ginger, garlic, star anise, cinnamon and orange zest. Then the chicken is cut into serving pieces and broiled to crisp the skin.
You can make this flavorful beef broth from leftover bones -- or get some from your butcher. Homemade beef broth takes just a few minutes of active work but requires that you be home for several hours while it cooks mostly unattended. The result is completely worth it.
Vietnamese Chicken Noodle Soup
Vietnamese Chicken Noodle Soup
I like my pho without sriracha hot sauce or hoisin sauce, because I really enjoy the purity of the chicken broth without anything to hide its flavor and aroma.
Read more about this recipe at Steamy Kitchen.
This refreshing and light dessert is welcome even after a big meal. It can be made with either fresh or frozen berries. This soup is delicious served with crème fraîche or vanilla yogurt -- or as a warm dessert with ginger cookies.
Read more about this recipe in Jesse Ziff Cool's Simply Organic cookbook.
Freshly ground anise seed pumps up the pastis flavor without making these cookies too boozy. They would be great with fresh fruit or vanilla ice cream -- or both!
This recipe was featured in Root Source: Pastis. Congratulations to Cooking 4 The Week for winnng the Root Source Challenge.
Because this recipe omits nitrites, the corned beef isn’t the pink color you may be used to seeing. Despite the dull color, this brisket's taste rivals that of New York's famous Katz's Deli.
Read more about this recipe at Cook & Eat.
If you can boil water and stir, you can make chai. In 20 minutes you'll be curled up on the couch sipping.
Read more about this recipe at Cook & Eat.
This easy treatment presents an opportunity for the Fuyu persimmon to show its true color, with its bright flavor marrying well with the sweetness of the tart's caramel.
Read more about this recipe at The Washington Post.
Five-Spice Chestnut-Squash Soup With Crispy Pancetta
Five-Spice Chestnut-Squash Soup With Crispy Pancetta
In this creamy, winter soup, Chinese five-spice powder adds just the right exotic note to the mild sweetness of the chestnuts and butternut squash.
