Depending on your pho philosophy, you can go super-simple or ornate with the tabletop pho garnishes. I keep things easy with regular spearmint (húng) from my garden and chiles that I’ve purchased or grown at home. Conventional limes can be bracing and take over pho flavors, so I prefer the Garlic Vinegar on page 106 for a light tang; ripe (yellow) Bearss lime and Meyer lemon are good, too. During the warmer months, I’ll add Thai basil (hung quế) because it’s at its peak- ditto for a type of spicy mint (hung cay) sold at Viet markets. When I’m in the mood for bean sprouts, I’ll buy superfresh ones and blanch them to mellow their flavor and texture.
This delicate, mint-scented soup is one of the first recipes we return to when spring arrives in Minnesota each year.
Bursting with fresh herbs, lemon, and mango, and super easy to throw together, this healthy grain salad would make a great addition to picnics or potlucks.
The honey in this recipe offers a two-fer -- not only does its ambrosial sweetness play beautifully with fragrant melon and fresh mint, it also keeps the puree from freezing solid, making it easier to scrape the granita into a gorgeous, fluffy pile of sweet snow, even in the middle of summer.
Slice the Asian eggplants (if using) lengthwise into quarters, keeping the stem intact so that it holds the eggplant together. Heat the oil in a wok until almost smoking, then turn the heat down to medium and fry the eggplants well, turning occasionally. Do not burn. Transfer the eggplants to a baking dish. Cook under a preheated medium broiler for 20 minutes, turning the eggplants halfway through.
A simple baked fish dish -- but if you wanted, you could serve it equally as well as a marinated raw dish.
It packs a punch, it includes my beloved cilantro, and is so hot it makes you reach for a beer. I make it a lot to go with lamb as well as chicken.
While tomato kibbeh is at its finest at the height of tomato season, it tastes wonderful even with winter tomatoes.
Pile them high, as much as you like, and to your heart's content.
This salad is best served when the chickpeas are slightly warm or at room temperature.