Afghan dishes are rich in calories and perfectly suited to the dry and cold weather of this rugged terrain. Kabuli Pulao is the national dish of Afghanistan and is very popular in south Asia and throughout the Middle East.
Lemon grass makes a nice houseplant and a continuous supplier of lemony stalks–simply root a stalk in water and then plant it in a pot.
This recipe for Chicken Satay with Spicy Wild Blueberry Peanut Butter Sauce came to us from the North American Blueberry Association.
This Malaysian paste is the culinary equivalent of harissa in North Africa and berbere in Ethiopia. Its most common use is in making quick main dishes.
The first food I prepared with a salt block was a Sichuan citrus scallop and shrimp appetizer (this could also be an entrée if you increase the number of shrimp and scallops per serving).
This teriyaki buffalo rib-eye recipe came to us from Rick Browne, Ph.B., host of the PBS show “Barbecue America.”
Chef Sundeep Bhagat from Lucknow, La Porte’s specialist in vegetarian cuisine, created this marvelous recipe for chile lovers that combines the fresh pods with coconuts and other nuts.