Recipe: Champagne-Poached Prawns with Spicy Cucumber Salad and Green Curry–Coconut Sauce

Asian food lovers will find plenty to love about this vibrant dish from Mark Franz of San Francisco's Farallon: there's elegant lemongrass, sweet coconut milk, and fiery red chile paste, plus a fistful of fresh herbs. But our favorite touch is the unexpected addition of Champagne, which Franz enlists as a poaching liquid for prawns.

Comments (0)

Recipe: Hawaiian Hearts of Palm Pad Thai

Gregory Short's take on pad thai brings in most of usual suspects, like peanuts, bean sprouts, red chile, and tamarind. But for a twist, he switches out the rice noodles for skinny slices of hearts of palm. It's a transporting taste of the tropics that's still weeknight friendly.

Comments (0)