This salsa, which has four times as many peppers as it does tomatoes, adds an extra-spicy kick to any dish, and the simple recipe makes it easy to prepare any time.
Cooking oil, for frying
1 large Chinese eggplant (about 10 ounces total), cut into one-inch pieces
5 ounces green beans, sliced in half
3 garlic cloves, sliced
1/2 tablespoon chu hou paste sauce (available at Asian groceries or online)
1/2 tablespoon sweet flour sauce (available at Asian groceries or online)
1/2 tablespoon oyster sauce (available at Asian groceries or online)
1/2 tablespoon soy sauce
1/2 teaspoon sugar
1/4 cup water
Starch slurry made by mixing 1/2 tablespoon cold water with 1/2 teaspoon potato starch or cornstarch
Deep-fry eggplant until golden.
Pair savory smoked sausage with the sweet-tart intensity of sun-dried tomatoes, spinach, and a hit of garlic and Parmesan in this 30-minute gnocchi dish that melds German and Italian flavors.
We’ve made these potato-and-cheese packets at home as a satisfying main course and on camping trips to serve with grilled steak or pork chops. The prosciutto is optional, but it adds incredible flavor, and the fat bastes the potatoes as they cook.
That was more than a decade ago, when my husband David Norman and I moved from Manhattan to a staggeringly beautiful property in the Hill Country. But what we lacked in frontier skills, we made up for in enthusiasm. So we drove our truck over the cattle guard and dove in.
One of the great things about the new wave of barbecue restaurants in Dallas is their innovative approach to side dishes.
Robb Walsh’s new book, Barbecue Crossroads: Notes and Recipes from a Southern Odyssey, is full of tasty barbecue recipes.