Brisket is an ideal cut for the slow cooker because the long, slow cooking renders it ultra-tender. Serve with rolls to soak up the sauce.
This is a standard filling used throughout northern China. Dried shrimp (available at Chinese food stores) add depth to the relatively bland pork–and–napa cabbage mix. If you wish, add up to 2 cups (500 mL) finely chopped Chinese or garlic chives. Others might like to add a handful of finely chopped fresh coriander.
Lemon wedges, a bottle of hot sauce and plenty of napkins are the only accompaniments needed. These are also delicious served cold for lunch the next day.
Traditional Mexican pozole calls for hard-to-locate hominy, but this easy version uses navy beans instead. Rice bulks up the dish and helps thicken the soup, turning it into a satisfying meal.
Smashing cucumbers might seem novel, but the technique simplifies prep and helps tenderize, allowing the cucumber to quickly absorb this dressing’s hot-and-sour flavours. Serve as a refreshing starter or a palate-cleansing side.
This makes a lovely vegetarian main course or a flavourful side dish.
Keep uncooked quinoa fresh by refrigerating it in an airtight container for up to six months. You can refrigerate cooked quinoa for up to three days.
