Tomato summer sauce from garden tomatoes to pasta
Heather Younker shares a raw tomato sauce made from late season tomatoes, olive oil, garlic and fresh herbs. The dish emphasizes garden freshness, minimal effort, and pairing with hot pasta, ideal for late summer before fall schedules begin.
Pasta With Raw Tomato and Herb Sauce
Tomatoes olive oil and herbs tossed with pasta for a light room temp sauce. Garlic rubbed into a wide bowl coats tomatoes oregano and sage with salt and pepper then mixed with hot pasta and a splash of cooking water before finishing with Parmesan.
Chinatown Kitchen shines with a bold fusion of flavors
Lizzie Mabbott blends Hong Kong childhood memories with London pantry finds in Chinatown Kitchen From Noodles to Nuoc Cham The book surveys Chinese Southeast Asian and Thai influences with soy ginger garlic and seafood pastes alongside lime leaf coconut milk and shrimp paste Many recipes vary in complexity and promise vibrant aromas and rich sauces
MENTIONED IN THIS ARTICLE
Lizzie Mabbott
Hong Kong
London
Chinatown
China
Mabbott
Shrimp with Thai Basil in 2 Servings
A quick stir fry combining shrimp with garlic chili onion sugar snap peas and roma tomatoes finished with Thai basil and lime juice. This Chinatown Kitchen adaptation yields a 320 calorie serving with protein and vegetables.
Also Mentioned on This Page
Heather Younker
T. Susan Chang
Washington Post