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Eat in and save: Asian flavors fight winter blahs

It's that time of year when you might find yourself adrift in the culinary doldrums. It's easy to feel that way. The rich, sweet, creamy treats of the holidays are behind you, and you are looking forward to the fresh tastes of spring. But you have to weather winter first. On top of that, your taste buds might be dulled by a cold or flu. It's crummy outside. Nothing feels quite right, including your plans for dinner.

You can find just the inspiration you need in Asian cuisine. Light, satisfying, flavorful Asian cooking can get you through the doldrums and put the wind back in your (culinary) sails.

“Simple Asian Meals” (Rodale, 2012) by the renowned Nina Simonds arrives just in time. It's “all about convenience, enjoyment and health,” writes Simonds. If you follow her basic tips about keeping your pantry well-stocked, making large batches of staples like grains and freezing them in family-sized portions, you can cook up healthful Asian delights on any old Tuesday night. Now that foods such as fish sauce and star anise can be found in nearly every good-sized supermarket, shopping is a breeze.

If cooking Asian seems like a stretch, this is the book for you. Simonds breaks it down into simple steps, most of which are extremely accessible to even the least adventurous eaters. There are plenty of relatively mainstream recipes such as Orange-Maple Salmon (recipe below), Garlic Steak Tips and Barbecued Chicken, as well as more exotic fare such as Multi-Colored Tofu Salad With Miso Dressing and Golden Tempeh Noodle Salad. Take your pick.

These recipes are guaranteed to make your taste buds say “hey!” and to light up your kitchen during dark winter nights.

• More about Marialisa Calta at marialisacalta.com.

<div class="recipeIngredients">Spicy Orange Fennel Slaw</div>

Orange-Maple Salmon

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