When it comes to versatile flavor and nutritional bang for your buck, you can’t beat dried beans. On the downside, though, dried beans take a while to reconstitute — depending on how you do it, there’s either a lot of soaking and simmering involved, or a lot less soaking and simmering time and a lot [...]
Winter = soup. Especially hearty soups that are fragrant with spices — in this case, curry. And thanks to the inclusion of millet and a touch of coconut milk, you’ll have a thick, creamy soup that’s filling enough to be a main course. You could also stir in crab or cooked shrimp at the very [...]
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It’s a tangy, invigorating flavor that’s distinctly Asian and distinctly difficult to find fresh: lemongrass, one of the core flavors in many curries, pastes, soups and stews originating in the Far East. If a cook is in a pinch and is looking for a substitute, lemon rind is the closest she’ll get…but although lemons lend [...]
Whether you’re making this for lunch or an appetizer, Gruyere cheese and spinach are classy companions to the crabmeat. (Spinach, I’m finding out, acquires much more versatility when the leaves are rolled up and then sliced thinly across to make a chiffonade.) Serve these quesadillas with a side of fresh salsa for an even more [...]
