The combo of mushrooms and some green vegetables is a very popular one in Chinese cooking, and that's because it work every time.
Bright vibrant flavors, exciting textures, and the play of sweet and sour and salty.
The words "hot dip" seem to really get people's attention.
I ate half of these before my family got home so I pretended they were an appetizer.
Fennel adds a slightly haunting and also amazing flavor to this version of butternut squash soup.
A slaw with a dressing that will remind you of those great Japanese restaurant dressings.
Sriracha sauce, olive oil, and a handful of fresh herbs make a great drizzle for roasted vegetables.