Dinner parties at Tim and John's are always special. From Italian Summer Solstice parties to Chinese New Year's celebrations, they always do it up. I adjusted this recipe of theirs to give it a bit of a Thai taste.

INGREDIENTS | SERVES 4–6

• 1 pound thin carrots, peeled and cut into quarters lengthwise
• 4 tablespoons water
• 4 tablespoons olive oil
• 2 cloves garlic, minced
• 2 tablespoons rice vinegar
• ⅛–¼ teaspoon cayenne pepper
• ½–½ teaspoons paprika
• ½–1 teaspoon Chinese 5-spice powder
• 3 tablespoons chopped cilantro
• Salt and pepper to taste

1. Place the carrots in a pan large enough to hold them comfortably.

2. Cover the carrots with water and bring to a boil over high heat. Drain the carrots and return them to the pan.

3. Add the 4 tablespoons of water, the olive oil, and the garlic; bring to a boil, reduce to a simmer, and cook until just tender. Drain.

4. In a small bowl, stir together remaining ingredients; pour over the carrots, tossing to coat.

5. Season to taste with salt and pepper.

6. The carrots may be eaten immediately, but develop a richer flavor if allowed to marinate for a few hours.