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November 2006 | What's Cooking #303
Allrecipes - What's Cooking?
Thursday, November 02, 2006, Issue No. 303
Eat Globally
vietnamese spring rolls
The world is shrinking and our tastes are expanding. It's not at all unusual for a typical American pantry to include soy sauce and salsa. We eat tofu, ricotta cheese, sauerkraut and baguettes--not in the same meal, we hope--and dress our salads with balsamic vinegar and olive oil. So what else can we borrow from international cuisines? Let the globetrotters at take you on a gastronomic journey. Who knows what will become your next must-have ingredient from the world's pantry?
In this Issue
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Submitted By: ItalianGirlCristina
Quick, simple and fresh Vietnamese spring rolls made with rice noodles, shrimp and mint! I love these because they're really addictive and healthy!

Submitted By: Lisa
An array of toasted spices, vegetables and fruits compliment this beautiful couscous.

Submitted By: Sigrid
Saffron threads lend a deep golden color to this spice-infused Indian rice dish.

Submitted By: TONYSGIRL818
These toasted bread crumb dumplings make a hearty addition to a simmering soup.

Submitted By: smiithh
Fluffy, rich and delicious, this fresh mango mousse is a perfectly sweet, authentic Cuban dessert!

Each week we take a look at what home cooks are stirring up in different parts of the country. This week our eye is on North Carolina.
  1. Jammin' Tarheel Chili
  2. Cornbread Stuffing Southern Style
  3. Country Fried Squash
  4. Rum and Chocolate Cheesecake
  5. Scented Applesauce-Cinnamon Ornaments

[ hah-REE-suh ] From Tunisia, this fiery-hot sauce is usually made with hot chiles, garlic, cumin, coriander, caraway and olive oil. It's the traditional accompaniment for couscous but is also used to flavor soups, stews and other dishes. Harissa can be found in cans and jars in Middle Eastern markets.

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