Comprised of only five ingredients, this dish is good hot, cold
or at room temperature. As a bonus, you end up with a great chicken
stock for other uses.
Tofu Two Ways
Since a visit to Sichuan province in China in early 1989 I've
loved the dish "pockmarked tofu" -- here's a meatless version of
that pungent classic. The second dish is a non-spicy sauteed
Guangxi in NYC Roast Duck
An attempt to recreate the flavor of a duck the way my late
mother-in-law prepared it.
Beet Green Soup
We love to eat beets and sometimes use the greens in salads.
When they're not delicate enough to eat raw, try this Asian
Asparagus with Black Beans
Asparagus is great, but because it seems to be everywhere for a few months in late winter and early spring it's wise to cook it with different flavors so it doesn't get boring. Try this.