"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
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Savoring Tuscany : Recipes and Reflections on Tuscan Cooking
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.
Recipe - Thai Roasted Vegetables
by Annabelle G. Smith
These savory roasted vegetables are not very traditional Thai cuisine but use a great mix of Thai ingredients to make for an easy to prepare savory side dish.
Thai Roasted Vegetables
Recipe Submitted by Annabelle G. Smith.
2 tablespoons water
2 tablespoons lime juice
1 tablespoon olive oil
2 teaspoons Thai fish sauce
1 teaspoon Thai chili paste
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cayenne
4 red potatoes unpeeled, each cut into 6 wedges
1 red onion, cut into 6 wedges
1 red bell pepper, seeded and cut into strips
8 garlic cloves, peeled
Preheat oven to 400 degrees. Mix together the first 8 ingredients in a large roasting pan. Add vegetables and garlic and toss to coat. Bake for 35 minutes, stirring twice.
Makes 4 servings.