Tofu, or Doufu as it’s known in Chinese, doesn’t have to be hot any more than potatoes do. Sometimes we think it’s even better chilled and with a salad. One of the best things about this tasty salad is that it is so easy to prepare! Pair it with roasted chicken and some sautéed Bok Choy and you’ve got a great dinner.

Larb is a type of Lao meat salad that is the national dish of Laos, along with green papaya salad and sticky rice.

This salad is a great accompaniment to spicy food as it’s a cooling anecdote. And even better, it only takes minutes to make!

The trick in cooking a chicken in this way is first to build a reasonably large fire.

Roast peppers in hot oven to optimize flavors.

“MaPo Doufu” is one of the most famous dishes of Sichuan cooking. As a student in China I was able to visit the restaurant in Chengdu where this classic dish of the province was purportedly first created by Mr. and Mrs Chen during the Ching dynasty in1862.

This purée is also great as a marinade for pork or beef or served as a sauce for either.

Enjoy with yogurt and our Roasted Red Bell Pepper Sauce.

On a cold winter night when you don’t have a lot of time, this savory dish is perfect. It’s easy to put together, and once you’ve started the dish, most of the cooking time is in the oven.

Clark’s mother, Ruth, used to make the traditional holiday meal of Brazil (and other former Portuguese colonies).

On a cold winter night, one of the easiest and most satisfying things to cook is a pork shoulder or a pork butt. It’s a set it and forget it kind of dish as well: once you get it in the oven you can go about your merry way making other dishes to accompany it or set the table or maybe just read a book.