We Spent A Week Cooking Recipes From This Book For Our Cookbook Blog. Read About Our Results Below!
We probably first became aware of Susan Feniger via Top Chef. The recipes in this book are just our thing - unpretentious, simple and, of course, delicious. Sign us up! We love the concept of the book - drawing inspiration from a variety of cultures. This ensures you can dip your toe in some unfamiliar culinary waters and experience some new flavors and techniques in the process. Here are the dishes we made:
• Saigon Chicken Salad - Want a light, Asian-inspired salad that's packed with flavor? Look no further. This guilt-free dish is very satisfying and easy to prepare. The Nuoc Cham dressing had a pleasant bite, depth of flavor and vibrant tang. It was the perfect companion for the plate of fresh vegetables (and shredded chicken!)
• Miso-Glazed Chicken Wings with Ginger Scallion Dipping Sauce - Oh boy, were these delicious! We could eat our weight in them! The ginger scallion dipping sauce was the an excellent compliment to the wings. If prepared properly, the chicken wings will have tasty, crispy skin.
• Scandinavian Mixed Greens and Apples with Juniper Vinaigrette - A unique take on a simple salad. The dressing was a standout! We subbed almonds for walnuts
• Tunisian Chicken Kebabs with Currants and Olives - Looking for a tasty dish for the grill? This recipe checks all the boxes! A hint of spice, mild sweetness and a pleasant tartness. Perfect for a Summer gathering with friends. Best of all, everything can be prepped ahead of time so all you'll need to do is fire up the grill.
• Chilled Soba Noodle with Spicy Orange Sesame Dressing and Tofu - HUGE fan of this dish - especially for those blistering hot Summer days when you don't want to turn on the oven. The following days leftovers (assuming there are any) are, dare we say, even more delicious! Reducing the orange juice really concentrates the flavor - creating a thick, syrupy base for the dressing. A real stand-out dish!
• Romanian Sweet and Sour Eggplant - We've always loved eggplant but our previous preparation techniques were fairly limited. We made some 'toasts' using this dish as the topping. The sweet heat from this dish was outstanding!