Everyone loves this dish, even those who don't particularly like egg plant. The flavor virtually explodes with a lively combination of sweet, spicy, tart and savory followed by the refreshing crunch of fresh water chestnuts. Serve as a side dish or first course for Western menus.
A convoluted version of Muffaletta salad inspired the the New Orleans sandwich of the same name. Based on a recipe by that Guy on Food Network; a dressed up pasta salad that's packed with loads of punchy flavors and textures then served in Bibb lettuce cups.
Chicken thigh chunks and spring onions, skewered and glazed with a honey ginger sauce.
A succulent pot roast dish made with red wine vinegar and a variety of other herbs and spices.
Bring some exotic flavor to your crockpot with this succulent dish made with eggplant, zucchini and black olives.