“Forbidden Rice Salad is a top seller at Market 64,” says nutritionist Elizabeth Shaw, R.D. “Packed with health-promoting antioxidants, this brown rice mainstay got a makeover, using a close cousin, forbidden—a.k.a black—rice.”
Chef Gencarelli began peddling banh mi sandwiches on the street, gaining success as part of Portland’s vibrant food-cart scene. He now runs three brick-and-mortar Lardo restaurants that feature an array of ethnic and regional sandwiches. This recipe fills crusty French rolls with spiced pork...
Crispy potato croquettes get an Asian accent with the addition of oyster sauce to the vegetable-potato mixture and a spicy tonkatsu dipping sauce on the side. It’s the kind of late-night snack you might find on the streets of Tokyo.
The Chinese dumplings known as pot stickers no longer are limited to Asian menus. Frozen pot stickers are readily available and can be customized with a chef’s signature touches. At Red Star Craft House, housemade pickled mango slaw and red pepper jam add textural interest and trendy flavors.
Nutrient-dense sweet potatoes partner with pears, carrots, onions and bell peppers in this colorful Thai-inspired dish. Served over rice, it makes for a well-balanced vegetarian meal that hits popular ethnic flavor notes.