Thursday, July 22, 2010

Rush-Hour Gourmet (source: The Philadelphia Inquirer)

A hint of curry and fresh ginger turns fresh mango puree into a spicy Asian sauce. Mangoes are at the height of their season. We usually think of them as a snack or dessert, but this sauce adds flavor and color to pan-seared scallops. (source: The Philadelphia Inquirer) - Share on Twitter - Share on Facebook - RSS and RSS Feed on
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