A delicious tropical mango salad, combined with the cool crispy crunch of British cucumbers, and a hint of Caribbean spice from the pimento chili oil. Prepared in approximately 20 minutes, this salad can be served as a side dish or as a main course.
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I was craving tofu today. That’s right, I was craving tofu and this recipe sprang to mind. Quick and easy to prepare with a sweet, spicy, savory glaze that transforms bland bean curd into deliciousness on a plate.
Japanese cuisine has given us Miso, pronounced “mee-so.” This is fermented soybeans with other grains that creates a thick paste of undiluted umami. Umami is the je ne sais quoi that makes food just, taste yum, yum delicious. Cooking with miso is easy when you know which one to use.
This is a pescetarian twist on a San Francisco noodle dish. Today, I used shaoxing wine marinaded colossal shrimp and bucatini pasta or hollow spaghetti. This recipe perfectly blends the Asian flavors of oyster sauce and sesame seeds with the western flavors of olive oil and Parmigiano-Reggiano cheese.
Savory and satisfying, tofu Jalapeño balls make the perfect compliment to any sauce that you would pour over pasta, potatoes or rice.
