Green tea, rich in antioxidants, is one of the 10 Foods That Love Your Heart (February 2008). Here, it imparts a subtle yet distinctive flavor to both rice and chicken (and creates a lovely broth for the dish). Don't worry if some of the tea leaves escape from the bags into the liquid—they just add to the flavor and rustic appearance of the dish.
More Healthy Eating Articles
This dish, which highlights fruits and nuts, is an especially good stuffing substitute. Read More
The chicken is rubbed with a garlicky cilantro paste and ideally left to marinate for 24 hours. Read More
The kabocha is a Japanese
squash, available at most
Asian markets and many
farmers' markets in autumn.
Its vibrant orange flesh is
naturally sweet, and Sabrina
Chin's family has served these
light, airy, Chinese-style buns
for dessert in lieu of American
pumpkin pie. "A traditional
Asian palate prefers something
a little less sweet," she
says. Sifting the flour helps
give the buns their appealing
lightness. (A conventional
vegetable steamer in a lidded
saucepan works well, but a
traditional bamboo steamer
may also be used.)
A black-eyed-pea fritter that originated in Nigeria, akkara is popular throughout West Africa. We've adapted the recipe from Jessica B. Harris's cookbook Iron Pots & Wooden Spoons: Africa's Gifts to New World Cooking (Simon & Schuster, 1999) so it's only lightly fried to maintain a crispy exterior and creamy center. Red palm oil, nonhydrogenated and rich in antioxidants, is traditionally used in West African cooking. Fritters may be served with either chile sauce or tomato chutney. (Tomato chutney and red palm oil are both available at specialty food stores.) Read More
In Yiddish, to "make a big tsimmes" means to make a big deal out of something. In Jewish cuisine, a tsimmes is a simple baked mixture with a base of root vegetables, dried fruit, and a sweetener. This meatless version features sweet potatoes, white potatoes, and carrots, and uses prunes and honey for sweetness. Read More
Argentine cooking, like that of many
Mediterranean cultures, is based on combining
fresh ingredients that complement
one another. This flavorful salad couldn't
be simpler, working miracles with the
most basic materials. Prepare it just
before serving, Patricia Arancibia advises.
"The watercress is delicate, and the olive
oil-lemon mix can easily damage the
leaves if you wait."
Read More
It is customary in Korea to eat
kimchi with every meal. This
recipe can be varied depending
on time of year, region, and
family tradition. Try turnips,
okra, beans, eggplant, or other
favorite vegetables that happen
to be in season. Read More
This savory kefir smoothie
is loaded with 30 distinct
microbial species. Its thickness
and tang make it not only a
refreshing beverage but an
ideal salad dressing, sauce, or
dip. Kefir can be found at specialty
food stores, ethnic markets,
and many supermarkets. Read More
Miso and tahini are an
irresistible combination,
complementing and balancing
one another. This
dressing works beautifully
over mixed greens and
garden-fresh tomatoes,
or over a simple salad of
thinly sliced cucumbers and
carrot ribbons. Miso paste
and tahini can be found at
specialty food stores and
most ethnic markets.
