Handfuls of aromatic herbs basil, cilantro, tarragon, dill brought warmth and color to the cold, dreary Moscow night.
Garlic, paprika, cumin and lots of cilantro are always included in the earthy mix.
But the garlicky tomatillo salsa verde, flecked with mint and cilantro, is just right.
To serve, drizzle sauce over fried radish wedges and garnish with cilantro sprigs and raw radish slices .
Stir in the butter until it melts, then the cilantro and basil.
The following recipe features sea scallops and thin slivers of mango on a golden round of puff pastry, sprinkled with a little cilantro.
In their most popular form, guacamole, they are mashed with salt, lime, garlic and cilantro and chiles and tomatoes, depending on the recipe.
Just before serving, scatter some extra cheese and cilantro over top.
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The first course, a lush soup of cumin-roasted mushrooms, red lentils and cilantro, set the stage for the entire meal of creative, richly flavoured cooking, with a subtle use of spice.
Red chutney scorches the mouth with garlic and chili powder (and maybe a touch of tamarind), while the green stuff tingles the lips with green chilis, cilantro and mint.
The skin is fried to a crisp, but the flesh beneath remains delicate, and the accompanying nuoc mam sauce vibrates with the tang of sweet basil, chili, and cilantro.
Ungarnished in a white ceramic bowl, the heap of tuna, crisp veggies and cilantro in a broth of coconut milk and lime juice speaks only these words: dig in.
Garces served fried pork and warm hominy salad with peas, carrots and cilantro, which, according to several people I spoke with, was one of the better received dishes of the evening.
The aroma alone of the fragrant cilantro-garlic paste invokes the relentless sun, colorful souks, bustling medinas and miles and miles of sparsely populated, blue and gold coastline that for me is quintessential Morocco.
Top it off with a soft-boiled egg and a few cilantro sprigs, and you've got a meal that takes a mere 25 minutes and makes the slog of winter fade into distant memory.
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Visits to the former imperial city of Hue, a vegetarian Buddhist monastery and the herb farms around Hoi An follow (participants pick lemongrass, basil and cilantro and use them to make fresh spring rolls).
If you are thirsty, try the refreshing pineapple-cilantro agua fresca (infused coolers), which can be made into a tasty south-of-the-border cocktail with the addition of tequila (Mas Tacos allows diners to bring their own alcoholic beverages).
Try both the fried avocado tacos with vegetarian, refried beans and the Dirty Sanchez (name aside, it is an appetizing combination of scrambled eggs, chillies, guacamole and escabeche carrots) and the Green Chile Queso, which comes topped with guacamole and cilantro.
According to my gastric guardian, I had nothing to fear from the vada (pronounced "wahda") a mixture of chunky mashed potatoes, curry leaves, cilantro, mustard seeds and other spices, dipped in a turmeric- and chili-powder-laced chickpea flour batter, then deep fried.
Add to the mix Thai chilies, for heat (if you can't find Thai chilies, the more ubiquitous red chili sauce found in Asian markets makes a fine substitute), and a moderate amount of sugar, for balance, and you have a zippy vinaigrette that dresses a beautiful salad of shallots, mint, cilantro, scallions and toasted rice.
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