According to legend, this cake recipe and its traditional swirl-shaped pan were given to an Alsatian potter by the Three Kings. Here, we recommend a more readily accessible Bundt pan. Read More
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Green tea, rich in antioxidants, is one of the 10 Foods That Love Your Heart (February 2008). Here, it imparts a subtle yet distinctive flavor to both rice and chicken (and creates a lovely broth for the dish). Don't worry if some of the tea leaves escape from the bags into the liquid—they just add to the flavor and rustic appearance of the dish.
The kabocha is a Japanese squash, available at most Asian markets and many farmers' markets in autumn. Its vibrant orange flesh is naturally sweet, and Sabrina Chin's family has served these light, airy, Chinese-style buns for dessert in lieu of American pumpkin pie. "A traditional Asian palate prefers something a little less sweet," she says. Sifting the flour helps give the buns their appealing lightness. (A conventional vegetable steamer in a lidded saucepan works well, but a traditional bamboo steamer may also be used.)
A black-eyed-pea fritter that originated in Nigeria, akkara is popular throughout West Africa. We've adapted the recipe from Jessica B. Harris's cookbook Iron Pots & Wooden Spoons: Africa's Gifts to New World Cooking (Simon & Schuster, 1999) so it's only lightly fried to maintain a crispy exterior and creamy center. Red palm oil, nonhydrogenated and rich in antioxidants, is traditionally used in West African cooking. Fritters may be served with either chile sauce or tomato chutney. (Tomato chutney and red palm oil are both available at specialty food stores.) Read More
In Yiddish, to "make a big tsimmes" means to make a big deal out of something. In Jewish cuisine, a tsimmes is a simple baked mixture with a base of root vegetables, dried fruit, and a sweetener. This meatless version features sweet potatoes, white potatoes, and carrots, and uses prunes and honey for sweetness. Read More