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
Author: Alfia Muzio
Instead of hand-dipping fruits, as one does with strawberries, you can make a hundred of these in just a few minutes. It is always very amusing when you put a plateful on the table after a meal. Invariably...
Author: Michel Richard
Author: Alison Roman
Author: Maya Kaimal
Author: Maggie Ruggiero
This upgraded version of a classic bean salad features the rich Spanish flavors of smoked paprika and marcona almonds, balanced by the bright freshness of parsley and celery.
Author: Anna Stockwell
Author: Melissa Roberts
Author: Colin Cowie
If you'd like, soak the beans overnight before cooking; it will help them cook more quickly and evenly. The key thing, though, is to be very gentle with the beans while they simmer so they don't break...
Author: Kelly Mariani
This is a great bitter-sweet combo. Dip peel in melted chocolate for an after-dinner treat.
Author: Claire Saffitz
Healthy and light. This can be refrigerated up to two days, but serve it at room temperature.
Author: chefcs
Author: Amy Finely
Author: Lillian Chou
Author: Steve Silverman
Author: Marlena Spieler
Author: Noah Bernamoff
This is a standard Ashkenazi (Eastern European) recipe, with a little brown sugar added for depth.
Author: Adeena Sussman
Author: Melissa Clark
Top-of-season asparagus is enhanced only by a little olive-oil cooking spray and salt in a simple and sensational side dish.
Any root veg you have on hand will work for this easy dinner. Serve with eggs, fish, chicken, burgers, salads, or use it as a taco or quesadilla filling.
Author: Alejandro Junger
This is probably the most famous lentil dish coming out of India-yellow lentils tempered with spices and the usual holy trinity of garlic, ginger and chile. It has always been a favorite of mine and it...
Author: Anjali Pathak
With preserved lemon, fennel seed, chilli and rosemary - combination of some of my favourite flavours and super easy to make. Good with drinks or to take on picnics. One of my friends tells me these are...
Author: misstasty
When tomatoes are at their best, we recommend making the salsa roja. During the rest of the year (even in winter), tomatillos still have plenty of flavor and can be your go-to salsa base.
Author: Rick Martinez
Let's be honest, we all loved grilled tortillas, and I honestly feel like this is the best breakfast I've eaten in my entire 24 years of life. Even if you aren't vegan, or vegetarian even, the flavors...
Author: The Vegan Red Princess