Global Sampler
Thick, hearty udon or soba noodles make this quick soup substantial, yet it’s not too filling to serve as a first course for an Asian-style meal, like a colorful veggie stir-fry. Read More→
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This Asian-style soup is ideal when you’re in a hurry. It can be on the table in about 20 minutes.
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Here’s a warming dish of all-season veggies, including plenty of greens. This quick, hearty dish can be served over grains, pasta, or polenta. Though I favor chard in this dish, there’s no reason not to try it with other greens, such as those listed under variations, or any others you may have on hand. Adapted from Wild About Greens. Photo by Hannah Kaminsky, from her review on BitterSweet. Read More→
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Characteristics of certain Indonesian vegetable dishes are colorful vegetables (in this case, broccoli, carrots, cauliflower, and bell pepper) enveloped in a rich, spicy peanut sauce. Read More→
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A quick Japanese-style soup for fall and winter, this is as pleasing to the eye as it is to the palate. Use chopsticks for “slurping” the noodles. Read More→
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Here is a Japanese-style soup inspired by one I sampled in a New York City noodle shop. Thick noodles in a hot broth are topped with crisp raw vegetables. It’s an unusual but simple presentation, which you can start making literally minutes before you wish to serve it. The traditional way to eat this is to “slurp” the noodles with the help of chopsticks Read More→
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This simple soup is a good introductory course for a mixed vegetable and tofu stir-fry. Read More→
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