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East Asian cooking, especially the cuisine of southeast Asia, uses a lot of rice noodles. They are served hot, cold, in soups, in salads and rolled up into spring rolls. Their lightness and chewy texture make rice noodles a pleasant change from heavier wheat noodles. Only thing is, many of us don't have a clue how to soak them properly. Perhaps I can help. Read more »

Originally posted January 21, 2007.

Do you love Indian food? Are you a food tv junkie? Prefer a gentle, motherly hand to guide you through a recipe? Then Manjula’s Kitchen is for you! Read more »