Submitted on 6/9/2016 by John for Asian Theme Week (the week of 6/26/2016)
Author bio: Contributing Author for JaquesKitchen.com
Recipe country of origin China
Description: This is a Thai version of a Chinese recipe. You may have tried an Americanized version of this at The Cheesecake Factory.
Submitted on 6/9/2016 by John for Asian Theme Week (the week of 6/26/2016)
Author bio: Contributing Author for JaquesKitchen.com
Recipe country of origin Hong Kong
Description: This is a simple Ginger and Pineapple Chicken dish named for the the ancient walled city of the same name in Hong Kong.
Submitted on 6/13/2016 by John for Latin week (week starting 6/19/2016)
Author bio: Contributing Author for JaquesKitchen.com
Recipe country of origin Mexico
Description: Mole’ is a traditional Mexican dish. It is made with an interesting and delicious combination of chili and chocolate. This dish is ideal for a slow cooker yielding a dark rich sauce of complex flavors that are irresistible.
Submitted on 6/9/2016 by John for Asian Theme Week (the week of 6/26/2016)
Author bio: Contributing Author for JaquesKitchen.com
Recipe country of origin Thailand
Description: I found this recipe on foodiecrush.com and thought it would be fun a try.
This recipe is easily adaptable when it comes to the veggies. Sub in or add carrots, potatoes or leeks. Or for a purely veg version change up the chicken broth for vegetable broth and omit the chicken.
Just be sure to keep the lime and the peanut buttery taste to complement the spiciness of the curry and you’re in business.
Submitted on 6/7/2016 by Anonymous for Latin Theme Week (the week of 6/19/2016)
Author bio: A lover of all things Costa Rican.
Recipe country of origin Costa Rica
Description: You might call this the Costa Rican nation dish. Every restaurant has it on their menu. If you never had it you should. Only then will you understand all the fuss about it. Continue reading “Gallo Pinto”
Very interesting read:
Naomi Duguid wrote . . . . . . This has been adapted from Seductions of Rice by Jeffrey Alford and Naomi Duguid. The world of rice is huge, and very exciting. How can a plain grain be exciting? Because millions of people eat rice every day. Everyone who grows up with rice as their […]
via Twenty-four Varieties of Rices of Asia — Cooking with Kathy Man
inspired by ingredients, smells and Travels, vegan & vegetarian
Your diet doesn't need a name or a belief system... just enough nutrients.
Cooking with imagination
Because it is all about sharing moments and creating memories
Travel & Lifestyle Blog
Food & Culture
Easy Japanese recipes, plant based food and travel
Jaques Kitchen 