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Roasted Napa Cabbage

Roasted Napa Cabbage

By Tim and Louise Hazell The innovative naturalist, Li Shizhen (1518-1593), popularized Chinese cabbage by bringing attention to its medicinal qualities. Chinese cabbage can refer to two groups of leaf vegetables often used in Chinese cuisine: the Pekinensis Group (napa cabbage) and the Chinensis Group (bok choy). These vegetables are both subspecies of the turnip and belong to the same...

Avocados and the Tehuacán Valley

Avocados and the Tehuacán Valley

By Tim Hazell The avocado (Persea americana), a tree with probable origins in south-central Mexico, is classified as a member of the flowering plant family Lauraceae. The fruit of the plant, also called an avocado or alligator pear, is botanically a berry containing a single large seed. Native Oaxaca criollo avocados, the ancestral form of today’s domesticated varieties, may have...

Pilafs and Biryanis

Pilafs and Biryanis

By Tim Hazell “Pilaf -Turkish pilav, Azeri plov, Romanian pilaf, Persian polow, India/Afghanistan/Pakistan pulav/ pulao, Uzbek and Russian plov, Kazakh palaw.” Like all of the world’s truly great cuisines, Indian cooking has a distinctive architecture of its own. Culinary arts remain largely oral traditions passed on as heirlooms or through skills acquired under rigorous apprenticeship. Indian chefs regard themselves as...

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