Sheermal (semi-sweet saffron and cardamom-enriched bread)

Summers Under The Tamarind Tree: Recipes and memories from Pakistan showcases a full-flavored cuisine with Arabic and Far East Asian influences on many dishes. Author Sumayya Usmani uses this contemporary Pakistani cookbook to celebrate the flavors and traditions of Pakistan that she learned from spending time in the kitchen with her mother and grandmother when she was growing up. This gorgeous Sheermal, a semi-sweet and cardamom-enriched bread, would be a delicious addition to any brunch...or the afternoon cup of chai.From the Author: "This saffron-flavored semi-sweet leavened bread has its roots in Persian and North Indian cooking." They can be made in advance and they freeze very well - to defrost, simply toast."

Learn more

Mummy's Nutty Saffron Rice

If you're looking for a spectacular side dish, perfect for any dinner, look no further than this delicious Saffron Rice. It's easier to make than you might think...but you don't have to let anyone know that. We saw this dish in Summers Under The Tamarind Tree: Recipes and memories from Pakistan, and knew that we had to get permission from author Sumayya Usmani to share it with everyone.From the Author: " I was never fond of raisins and rice as a child, but as my taste buds matured, I realized that my mother's Persian-influenced recipe is a spectacular yet simple midweek rice dish, a good accompaniment...The saffron is infused in the water that cooks the rice, much like a pulao, and it gives the final dish a rather elegant biryani look."

Learn more

Szechuan Crisp Fried Wild Mushrooms

Coming out of such a vast country, authentic Chinese home cooking means different things to different people. This gorgeous Szechuan Crisp Fried Wild Mushrooms recipe from Phoenix Claws and Jade Trees by Kian Lam Kho, is just the thing to expand your understanding of Chinese Cooking. Included with this dish is a recipe for an addictive Szechuan Spiced Salt, which lends itself to endless creative possibilities.From the Author: "The batter used in this recipe is based on Japanese tempura batter. It is light and crisp while having the effect of bringing out the mushroom flavor. But the spicy and numbing flavor of the Szechuan spiced salt, made with dried red chile and Sichuan peppercorns, is all Chinese. This is a great vegetarian finger food for a party."

Learn more

Kung Pao Chicken

Many Americans would be surprised to learn that their favorite Chinese dishes are either not Chinese at all, or greatly altered from the original. One of our favorite Chinese cookbooks, Phoenix Claws and Jade Trees by Kian Lam Kho, helps cut through the confusion with dozens of authentic recipes of Chinese classics such as this traditional version of Kung Pao Chicken. It may not be the Kung Pao Chicken you are used to, but it will quickly become a new favorite.From the Author: "Kung Pao Chicken is one of those takeout dishes that is usually covered by a landslide of sickeningly sweet brown sauce. It would not be recognized by anyone arriving in the United States from China. Kung Pao Chicken is in fact a dry stir-fry dish. The spicy sauce should only lightly coat the chicken pieces, giving them enough flavor to delight the palate and provide subtle contrast to the crunchy peanuts."

Learn more

Marble Tea Egg

If you want to take the mystery out of Chinese cooking, then Phoenix Claws and Jade Trees by Kian Lam Kho is the book for you. Full of step-by-step basic cooking methods and techniques, this book also provides an excellent overview to ingredients that you might not be familiar with. Kian Lam Kho's recipes range from simple to more complicated, but all are well worth trying. This Marble Tea Eggs recipe is an example of one that is easy to make, and results in a spectacular dish when served.From the Author: "Found in just about every corner convenience store all over China, this tea egg is a popular snack food that is also commonly served as an appetizer at formal banquets. Any Chinese red or green tea works well with this recipe, but do not use black tea, as it can make the eggs too bitter.

Learn more

General Tso's Chicken

General Tso's Chicken is very popular in the United States, but is usually pretty sweet. This authentic version from Phoenix Claws & Jade Trees by Kian Lam Kho is full of flavor and will make you want seconds.From the Author: "This version of General Tso's Chicken resembles the original created by Peng Chang-Kuei in Taiwan. Strictly speaking it is not a traditional Hunan dish, but the technique and flavors are inspired by the chef's Hunan background. It is not as sweet as the standard American version, and is laced with lots of garlic."

Learn more

Voodoo Bloody Mary

Make your next pitcher of Bloody Mary's with a little Voodoo....or a lot! We gave this favorite beverage a Gulf Coast makeover complete with a pickled okra garnish for a recent Cajun & Creole flavor party. This Voodoo Bloody Mary is great right off the bat, but if you've got the time make the tomato juice mixture a day ahead, as the flavors will settle in even better.

Learn more

Creole Deviled Eggs

Deviled eggs are always a crowd pleaser, even more so when you make them with a twist. Enter our Creole Deviled Eggs. This version is anything but ordinary, packed with flavor from Creole Spice and a dusting of Smoked Sweet Paprika on top.

Learn more

Blackened Shrimp Bites

Shrimp & grits comes in many forms, and they are all good! This version starts with polenta squares dotted with fresh thyme and layers on sauteéd collard greens with blackened shrimp on top. This recipe does require some assembly, but it's worth the effort because the combination of texture and flavor is outstanding. Just make sure you ventilate. Blackening will make a bit of smoke!

Learn more