Menu: Far East Feast
This tangy, luscious soup is an excellent make-ahead dish: Simply puree everything except the garnish, then chill. For a milder version, scale back on the serrano.
Marcia Kiesel loves the numbing heat of Sichuan peppercorns. Inspired by dan dan, the Sichuan noodle dish, she seasons flank steaks with a simple but potent blend of the peppercorns and store-bought Chinese black beangarlic paste.
Marcia tosses cabbage and celery in a creamy dressing, then cleverly garnishes the slaw with quick-brined celery leaves.