Miso and tahini are an irresistible combination, complementing and balancing one another. This dressing works beautifully over mixed greens and garden-fresh tomatoes, or over a simple salad of thinly sliced cucumbers and carrot ribbons. Miso paste and tahini can be found at specialty food stores and most ethnic markets.
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Makes 1 half-pint jar Ginger and lemon give freshness to these cooked pears, and honey brings out their natural sweetness. For more dessert-friendly fare, try substituting one fresh mint leaf for the bay leaf. Before you begin, wash and dry your jar, lid, and seal. Read More
Seafood has always been a staple of the New England diet, but in the past century, once-abundant stocks of Atlantic fish have been depleted because of industrial fishing methods such as trawling. At his Portland, Maine, restaurant, Five Fifty-Five, Steve Corry, one of Food & Wine's Best New Chefs for 2007, serves as much line-caught and sustainably farmed local fish as possible. Read More
A member of Chefs Collaborative, a network of professionals committed to using local, sustainably produced ingredients, Scott Johnson of Canoe Bay Relais and Chateaux in Wisconsin focuses his menu around the indigenous Wisconsin bounty. If you're not up for foraging your own mushrooms, check out your nearest farmers' market. Read More