In addition to dozens of recipes from herbal writer Theresa Loe, this distinctive calendar includes a back page of recipe cards to save for the summer's bounty. Adapted from the powerful little book Stress Busters, here is a year of strategies for managing it all with a healthy, positive perspective. For the novice cook and gourmet chef alike, this popular calendar of culinary delights from the leading vegetarian food and lifestyle magazine is back for the year 2001. For more than 25 years, Vegetarian Times has been providing delicious and healthy recipes to readers and their families. This calendar features the best of those, complete with photos of the finished recipe and nutritional breakdowns.
Woks make the best stir-fry, bar none.
And cast iron is an ideal material for woks, as a consistent temperature is maintained on the entire surface of the skillet, decreasing in intensity the further away from the heat source the food gets. When something is done, just slide it up onto the gently sloping sides to keep warm while the rest keeps cooking. Since the interior is non-stick, I don't have problems with the rice sticking like in other pans I have tried. However, I use this pan for much more than just Chinese cooking. I have used it to saute' potatoes, squash, and even cook omelets.