If you like spring rolls and chopped salads, this is for you.
I love all kinds of curry: Indian, Thai, Pacific Island, Caribbean. Just give me a bib and a spoon.
I am always on the lookout for a way to make the incredible sticky eggplant we had at Fujin chinese restaurant in Portland, Ore., on our honeymoon 18 years ago. It was dark, both sweet and savory, and just a little chewy, fried to perfection. To die for.
We have been cutting back a bit on some carbs, so I decided to try this recipe for Asian tacos that uses romaine lettuce leaves to hold the filling. It’s from The Superfoods Cookbook by Dana Jacobi, which I picked up at the library. It contains lots of interesting recipes; this one was a hit. Using lettuce as a vehicle really emphasizes the other flavors. We didn’t miss the tacos (but larger romaine leaves would have been helpful).