Spring is officially here... Spring air is crisp and fresh signalling something new ahead. It's the time when our neighbours seem to emerge after months being tucked behind closed doors and windows. Suddenly the streets come alive where children come out to play, and people start to reconnect with a wave, a smile and a hello! When it comes to eating, nothing comes foremost to mind than vibrant green fresh and fragrant herbs! I love using the myriad of varieties in cooking and as toppings to finish a dish. Sharing an article on creating your own garden of herbs and recipes I developed using popular Asian herbs for Asian Gourmet Magazine. Join me back on a week of discovering culinary usages of herbs in specifically meatless dishes across cultural cuisines...
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| Asian Gourmet Magazine Spring 2008 pp.70 to 78. Penned as Susan Vuong. |
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