Course curriculum
-
1
Soups and Stews
-
Ginger Soup
-
Chicken Noodle Soup
-
Whitebean Soup
-
Cream of Tomato Soup
-
Tomato Chicken Pasta Stew
-
Tofu Stew
-
Black bean stew
-
Kholrabi Stew
-
-
2
Vegetable Recipes
-
Braised Parsnips
-
Braised Root Vegetables
-
Sage and Walnut Celery Root
-
Potato Parmesan Gratin
-
-
3
Winter Entree
-
Chicken Sausages and Vegetables
-
Braise Salmon and Bok Choy
-
Butter and Chili Cod
-
Braised Zatar Chicken
-
Yellow Spice Chicken
-