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This recipe is very good and can be used with a variety of vegetables. But I made one significant change: I strongly recommend that you use fish sauce rather than soy sauce, if you can find it. I believe it is called nuoc mam in Vietnam, and nam pla in Thailand; those with expertise please feel free to correct me. Fish sauce gives the curry a characteristic flavor and aroma like what you find in Thai restaurant curries. IMHO soy sauce muddies the flavor.

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Spring Vegetable Medley

Reviewed: Mar. 13, 2009

Yum. Used summer squash instead of zuccini, since the S.O. doesn't like zukes. Cooked the potatoes in the boullion first, removed them, then the other vegetables in order of required cooking time (carrots, asparagus, squash). It's a keeper.

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Green Curry Thai for Kings

Reviewed: Dec. 16, 2008

Excellent - I make it with tofu instead of chicken, reduce the coconut milk to about a third of a cup, and augment it with chicken stock.

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Greek-Style Stuffed Peppers

Reviewed: May 2, 2007

Very tasty! I sauteed a couple of cloves of crushed garlic along with the pork and onion, and added sun-dried tomato to the final mixture. The peppers could be a little more cooked, otherwise I'd have given the full five stars.

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Foreign Devil Fried Rice

Reviewed: Sep. 8, 2006

Best set of stir-frying instructions I've ever seen. And great guidance on ingredients. We agreed that this is the most successful stir-fried dinner I've made. I added snow peas (instead of peas) and broccoli, putting them in first to cook. Fabulous!

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Authentic German Potato Salad

Reviewed: Jun. 8, 2006

This is one of the few recipes I follow exactly as written - no improvisations. It's that good. Delicious warm or cold.

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Angel Hair with Feta and Sun-Dried Tomatoes

Reviewed: Jun. 8, 2006

We LOVE it. I had doubts about the cilantro at first, and thought I'd substitute normal parseley, but I'm glad I didn't. If you really love garlic, and don't mind having garlic breath, try doubling the amount of garlic.

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