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Vietnamese Spring Rolls with Orange-Almond Sauce

I very rarely veer off my “tried and true” basic recipe for Vietnamese Nuoc Cham (dipping sauce with lime juice, fish sauce, chili peppers, sugar, water) for Vietnamese Spring Rolls. It’s easy, predictable and I can make the sauce just by taste without measuring anything! But just because I *LOVE* something doesn’t mean that my entire family loves it too. My fish-fearing …

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Dragon Rolls

Dragon Rolls at new Asian Cuisine sheet nori, halved 2 cups (10 oz/300 g) sushi rice ½ English (hothouse) cucumber, halved lengthwise, seeded, then cut into strips ¼ inch (6 mm) thick ½ fillet barbecued eel, cut into strips 1 avocado, halved, pitted and peeled 4 teaspoons umeboshi (pickled plum) puree Japanese soy sauce, for serving

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Open Face Salmon Sandwich with Sweet Mustard Sauce

I can be pretty boring with salmon, it’s so easily mastered with just the bare-bones salt, pepper and a hot grill.  So why mess with simple and perfect? Well, because chef Marcus Samuelsson says so….and I agree. Marcus’ Sweet Mustard Sauce is a 15-second whisk of Dijon mustard, honey, olive oil and a squeeze of lemon that’s a perfect addition …