Monthly Archives: February 2009
Don’t be daunted by the list of ingredients used here; it all comes together quickly, as the idea is to cook everything as briefly as possible. Enveloped in plenty of coconut milk, this dish of noodles and vegetables becomes quite luscious.
This luscious sauce makes vegetables (broccoli, cauliflower, green beans, Brussels sprouts) more appealing to the finicky, but even veggies lovers will enjoy this cheesy treat.
Here’s a good way to utilize raw root vegetables, including your choice of golden beets, turnip, jicama, carrots, and daikon radish, turning them into a tasty grated salad.You’ll want a food processor to make this doable. The tahini dressing adds a rich, tangy flavor.
When you open your pantry, do images of the rugged mountains of South America, the colorful tablelands of Africa and the fertile river valleys of the Middle East dance before your eyes? If not, you have yet to discover amaranth, quinoa, spelt, kamut and teff, the quintet of nutritional powerhouses known as the ancient grains. […]
The preparation of this dessert is almost ridiculously easy, belying its showy result. Thought I’d seen similar recipes in magazines for fruit pizzas, the first time I actually had this for dessert was in an Italian restaurant in Paris, presented as “Banana Pizza Chocolatino.” Combining a good-quality pizza crust and chocolate chips with bananas and […]
Serving tofu and veggies kebab-style is festive, but firing up the grill, marinating the ingredients, and soaking the bamboo skewers (so they don’t ignite) can be time-consuming. And most people don’t own a stovetop grill. Here’s a shortcut method that circumvents all those steps, made right on an ordinary griddle.