Spiral-cut zucchini makes a light and refreshing alternative to pasta and base for this dish. If you don't own a spiralizer, you can buy precut zucchini noodles in the produce section. You'll need about eight cups, or 600 grams, for this recipe.
A fried coating of sweet potato starch gives this chicken its uniquely chewy yet crispy texture. Sweet potato starch is a specialty product in Taiwanese and Fujian cooking. It is available in fine and coarse grind; coarse is best for frying. Buy it at a Chinese or Korean grocer. No other starch produces the same texture, but if it's unavailable, you can use cornstarch.
This wholesome soup will warm you up on chilly evenings, and it's especially satisfying when served with the herbed oil topping. Use the leftover oil in a salad dressing or drizzle it over pasta, a roast or steamed vegetables.
While roasting the vegetables is a slower way to make soup than the conventional method, roasting concentrates flavour.
Everyone loves the flavour of fresh peas, and this recipe shows off their sweetness. Serve with baked ham, roast chicken or steamed fish. Or spoon onto crostini and drizzle with your favourite extra-virgin olive oil to make a quick appetizer for your next barbecue.
