Substitute cranberry sauce at your holiday table with this chutney adapted from One Spice, Two Spice: American Food, Indian Flavors (Morrow Cookbooks, 2006) by Floyd Cardoz with Jane Daniels Lear. Read More
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Follow this recipe to enjoy the fresh flavor of apples all year long. Read More
Cauliflower and bell peppers are sturdy enough to stay on a kebab without too much flopping or turning. Thread the skewers through the stem of each cauliflower floret and use tongs to turn the skewers as they cook. Don't skip the lime wedges; the lime juice pulls all the flavors together. Read More
Warm peaches atop vanilla ice cream are spectacular. If peaches aren't available, substitute nectarines; even canned peach halves will work. Only one thing is required: a meticulously clean grill grate so your tender peaches don't soak up other flavors, like onion. Read More
Tempeh is a fermented soy product that originated in Indonesia. An excellent source of soy protein, it's found in the refrigerated cases of most natural-food stores. You can use soy tempeh or tempeh that has been combined with grains for these delectable sandwiches.
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Thyme-scented grilled zucchini replaces cucumber in this classic salad. To turn the salad into a rewarding meal, stuff into pita pockets and add grilled slices of eggplant. Read More
These appetizers are perfect with a cold beer or a glass of chilled white wine. You can also serve them as lunch along with a green salad.
Arame is rich in calcium, iodine, potassium and vitamin A. Read More
Agar is used to thicken this gelatin-type dessert. Read More
Boasting potassium and vitamins B6 and B12, the dulse in this salad has four times more iron than spinach. Read More
