facebook share image   twitter share image   pinterest share image   E-Mail share image

Sauteed Chayote with Garlic and Herbs

Look for chayote at supermarkets, Latin markets, and natural foods stores - it's a light-green pear-shaped squash that's mild and crisp.

Author: Norma Shirley

Celery Root and Carrot Soup

This classic, creamy soup is brightened with fresh ginger.

Author: Rick Martinez

Broccoli, Potato, and Tofu Casserole

Easy blend of broccoli, potatoes, and tofu for a cold winter day. Serve with Sriracha sauce.

Author: serge

Brazilian Collard Greens

Author: Melissa Roberts

Cholay

Author: Huma Siddiqui

Creamy Stone Ground Grits

Author: Scott Peacock

Cranberry Kumquat Sauce

Author: Lillian Chou

Wild Mushroom Bread Pudding

Author: Paul Grimes

Sweet Ricotta Pastries

Author: Gina Marie Miraglia Eriquez

Sweet Garlic Soy Sauce

In Philippine cuisine, dark, fairly harsh soy sauce is favored, but it's often combined with sugar to create a syrupy dressing for vegetables. The added...

Author: Mark Bittman

Israeli Falafel

Author: Michael Skibitcky

Oranges in Red Wine

Author: Gina Marie Miraglia Eriquez

Dark Gingerbread Pear Cake

Author: Maggie Ruggiero

Roasted and Marinated Root Vegetables

Crisp the vegetables up after they've had a chance to soak up the marinade-or don't, they're delicious at room temperature, or even served cold.

Author: Paul Kahan

Mock Chestnut Torte

Author: Marcy Goldman

Pickled Red Onions

This trick will alter and augment your cooking: Pour boiling water over sliced or diced red onions, then transfer them to a solution of vinegar, sweetener,...

Author: Mollie Katzen

Sweet Potato Gratin

Author: Bobby Flay

Blueberry Oat Scones

Author: Molly Wizenberg