Asian eggplants are slender and elongated. The Japanese variety is dark purple while a Chinese variety, Asian Bride, is pale lavender. Roasting, baking or grilling eggplant before adding it to a sauté keeps it from getting too oily.
The English love their peas, and purées like this one are all the rage in the British Isles as chefs give pub grub a gourmet makeover. Try serving this recipe—or a simple pea purée with butter and milk—as a lighter, more healthful alternative to mashed potatoes.
Fermented black soybeans, also called salted black beans, are sold in small plastic bags in the Asian section of many supermarkets. If you can’t find them, substitute 2 Tbs. prepared black bean sauce and decrease soy sauce to 1 Tbs.
Ginger is a flavor that African slaves brought with them to the New World and integrated into typically European desserts like spice cakes and cookies. Crystallized or candied ginger gives these thins an extra kick.
This quick one-pot meal can be made with fresh or frozen fava beans and artichokes.
Doctoring up prepared egg salad with a little extra onion and spice, then serving it in a wrap with asparagus instead of lettuce turns a common sandwich into a signature dish. You can cut the wrap into small rounds and serve as an hors d’oeuvre at a picnic or cookout.
Not a tea drinker? You can still get the health benefits of this nutritious beverage in our smoothie.