Next to rice, vegetables are the most important staple in Chinese cooking. Now there's a wide variety of Asian vegetables available in the supermarket, such as baby bok choy, a small version of its namesake.
Stewing beef gives rich flavour to this slowly cooked sauce. Small pieces braise in an hour, while larger chunks can simmer longer in a slow-cooker. Serve with penne or rigatoni, hot pepper flakes and rapini.
Bone-in chicken is economical and tends to be flavourful and juicy. Of course, you can use legs and thighs, also.
Miso-glazed tofu browns nicely on the grill and comes out with great flavour and texture. Paired with Japanese eggplant and sweet potato, these veggie kabobs are packed with flavour.
This crunchy summer salad makes a great light dinner. Keep any leftovers for lunch the next day. To scoop out the cucumber seeds, halve the cucumber, then run a spoon down the centre.
Roasting the garlic makes this dressing creamy without the addition of cream. To keep the salad crisp and fresh, dress it just before serving.
A thin layer of gingerbread cake studded with chopped dates and topped with brandy hard sauce smells and tastes like the holidays.
