Yields 1 dozen eggs

Salt-cured eggs are delicious as is — just peel and eat. I used them for Easter eggs this year, much to the delight of my husband, who is a real hard-boiled egg fan. They were beautiful and tasted great.

3-Flavor Rice Sticks

1 pound rice sticks, broken into 3-inch segments

Vegetable oil for frying

Salt to taste

Curry powder to taste

Cayenne pepper to taste

  1. Pour 2 to 3 inches of vegetable oil into a large skillet and heat to 350 degrees. Fry the rice sticks in batches (making sure not to overcrowd the pan), turning them quickly as they puff up. After they stop crackling in the oil, transfer the puffed sticks to paper towels to drain.
  2. While the rice sticks are still hot, sprinkle salt on 1 batch; sprinkle a second batch with curry powder; and a third batch with cayenne pepper to taste.