These crepes can easily be filled with other kinds of fresh fruit. Try using 3 c. of blueberries or sliced…
These are widely used in Middle Eastern cooking, for which only the peels ins used and not the pulp. In…
Green salads are served after the main dish “to clear the palate.” This means that the lettuce and light dressing…
Chocolate mousse is often made with unsweetened chocolate and has a bitter, strong flavor. This recipe, however, is for a…
Collard greens are a common ingredient in Thai cooking and are usually used in this salad. In the United States,…
Mango canela is a flavorful and refreshing treat. Topping mango with coconut and cinnamon makes for a tropical dessert. INGREDIENTS:…
This refreshing combination of cucumber slices and crabmeat has a tart dressing made with vinegar. For variety, you could use…
Another category of vegetable dishes, ohitashi, is boiled greens served with soy sauce and topped with katsuobushi or toasted sesame…
Antipasto is an Italian word that comes from Latin. Ante means “before”and pasto means “pasta”or “dough.”Antipasto is, therefore, what diners…
Germans have traditionally eaten their biggest meal of the day— dinner—at about noon. Dinner is a hearty meal that usually…
Soup is an important part of most Japanese meals.Clear soup (osumashi) is usually served at the beginning of a meal.…
Bean sprouts are the white, crunchy shoots of the mung bean that are often used in Korean soups and stir-fries.…