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"To read a book about a country's cuisine isn't simply to go looking for 'good things'; it is also to better know - by means of the recipes - the customs and the richness or poverty of a place, and the spirit of those who inhabit it. It is above all, to participate in the symbolic celebration of the shared repast."

~ Ginette Olivesi-Lorenzi, La Cuisine Mentonnaise

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking (The Savoring Series)
by Lori De Mori

Part of the Savoring Series, which is one of my favorite series of books about Regional Cuisine, Savoring Tuscany is a beautiful book filled with sumptuous recipes and delectable writing about the cuisine and culture of Tuscany. As with all the books in the series, Savoring Tuscany is put together beautifully and all of the recipes are well written and presented. The recipes that we tested were all superb and the book is an excellent source for fans of Tuscan cuisine.

All text, graphics, recipes, and articles copyright Regional Recipes 2001-2010, unless otherwise attributed. Please do not reprint or distribute any of the material on this website without permission. For reprint permission, information about recipe or menu development, recipe and article submission guidelines, advertising quotes, or for information about how to get your product or book reviewed, please e-mail us. Thank you.
Recipe - Thai Chicken Skewers
by Annabelle G. Smith

These easy appetizers are easy to make and make a quick and easy first course or light entree.

Barbara Shipman - Coconut Palm
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Thai Chicken Skewers

Recipe Submitted by Annabelle G. Smith.

1/4 cup smooth peanut butter
2 tablespoons finely chopped onion
2 tablespoons fresh lemon juice
1 1/2 teaspoons soy sauce
1 clove finely chopped garlic
1/2 teaspoon dried coriander
1 teaspoon Tabasco sauce
2 tablespoons finely chopped parsley
1 pound cubed boneless skinless chicken breasts
Wooden skewers

In a medium bowl, combine first 8 ingredients. Add chicken pieces and toss to coat. Cover and refrigerate 6 to 8 hours or overnight. After marinating, thread chicken on wooden skewers. Grill or broil 6 to 8 minutes, turning frequently. Do not overcook. Serve warm on skewers.

Makes 30 to 35 pieces.