Sugar snap peas with horseradish from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 259) by Amanda Hesser

  • broth
  • soy sauce
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  • EYB Comments

    Pork is suggested as the best broth to use (though obviously not if cooking for Passover).

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Hot pepper shrimp; Halibut with parsley-shellfish sauce; Sautéed fluke with grapefruit vinaigrette; Country captain; Steamed and crisped duck; Chicken roasted with sour cream, lemon juice, and mango chutney; Ginger duck; Chinese barbecued spareribs; Cold beef with tarragon vinaigrette; Marinated flank steak with Asian slaw; Hunan beef with cumin

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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    Pork is suggested as the best broth to use (though obviously not if cooking for Passover).

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