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Bangkok Dispatches.

10-piece Anchor Hocking set.ranges from 1 ounce to 3.5 quarts in capacity, making it a versatile set for mixing batters, holding spices, and more.This mole almendrado (almond mole), made with rehydrated ancho chiles, spices, and Medjool dates, makes for a dreamy dish without the fuss or time commitment you might associate with mole.

Paola Briseño-González shows off the beautiful floral flavor of toasted almonds in this weeknight-friendly sauce, which pairs really well with sweet kabocha squash.“The dish is also easily adaptable,” Briseño-González says.“You can swap the squash for poached chicken or grilled fish; the latter option reminds me of trout almondine, but warmed up with chiles, and draped in that velvety sauce that begs to be sopped up with tortillas.”.

1. small [8-ounce].2. ancho chiles.

1. medium (2 1/2-pound).

(unpeeled), seeded and cut into 3/4-inch-thick wedges.Bring water to a boil over high.

Place cabbage planks in a large steamer basket, and place steamer basket over boiling water in pot.Cover and reduce heat to medium; steam until cabbage is fork-tender, 30 to 40 minutes.

Remove cabbage from steamer basket; place on a wire rack set inside a baking sheet, and let drain about 10 minutes.. Place 2 warm cabbage planks in cabbage marinade.Place a weight, such as a plate, on top of cabbage to fully submerge cabbage planks.