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I love sweet peppers in a salad, sandwich or a curry. The lovely colours and the flavours also look appealing. They are an easy vegetable to prepare and cook. My recipe for masala stuffed peppers is here. This dish is a lot similar but cooked in a tomato gravy. Ingredients for 4 servings10 Baby bell peppers1 medium red onion½
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During spring and summer in Paris, there’s an overwhelming amount of strawberries at the outdoor markets. The sweet, fruity scent pervades the air as you get closer to the stands and I always walk around and take a look at what people have, to find the most fragrant and deeply color baskets. For me, it’s
Why This Recipe Works Working in batches ensures good flavor and plenty of heat for each ingredient.Draining the kimchi allows us to brown it for better flavor. Adding the liquid back afterward yields even better results.Letting the rice sit undisturbed in the wok for a few moments before serving gives it a nice crisp crust.
Photo by Rocky Luten Serves 2-3 people Author Notes Making green curry paste from scratch is fun, and surprisingly easy. Homemade green curry paste is tastier and more beautiful than any jarred product you can buy from the supermarket. This recipe yields about 2.5 cups of green curry paste, so freeze the extra green curry
Photo by Bobbi Lin Prep time 10 minutes Cook time 40 minutes Serves 6 Author Notes This baked rice studded with chorizo, chickpeas, currants, and tomatoes is my heartier, adapted version of Claudia Roden’s Baked Rice with Chickpeas and Currants from The Food of Spain. A whole head of garlic (called a partridge by Valencians)
