Monthly Archives: December 2010
Slow-baking onions gives them a mellow sweetness. Try this with naturally sweet Vidalia onions or red onions.
A cheering fall and winter recipe, this medley of sweet potatoes and apples makes a great side dish for Thanksgiving dinner, though you need not save this easy preparation for special occasions only. Photos by Rachael Braun.
One of Vietnam’s most popular menu items, goi cuon, or summer rolls, are full of fresh, crispy textures and wonderful herbaceous aromas. Goi cuon literally translates into English as “mix salad rolled.” For a twist, we dip our rice paper in jasmine tea, which gives the finished product a great aroma.
During the winter, you may find yourself snacking more than usual. Remember that snacking is actually good for you, as long as you choose the right kinds of treats to fill those gaps between meals. Choose snacks that are high in fiber. Fiber is not only important beneficial to your diet and digestion, but it also keeps you […]
When you need a grain to cushion stews and stir-fries, to stuff into vegetables, or to power pilafs, chances are you reach for rice. And while there’s nothing wrong with rice—particularly if you’ve made the switch to brown—exploring a variety of whole grains can expand your culinary horizons and add even greater nourishment to your […]
This spread resembles chopped liver in an uncanny way, but its delicious flavor will not be off-putting to those who don’t care for imitation meat flavors. Serve it with any kind of cracker, or as a spread for fresh bread.
Mild tofu makes a good counterpart to the balsamic-roasted vegetables. This is good served hot, or just warm over greens as a kind of warm main-dish salad.
Have you ever made the mistake of buying a big head of lettuce when you already had another whole head in the fridge? This makes an easy and unusual way to use up lettuce, whether it’s excess or not. It’s best to use crisp lettuce like romaine for this. The leaves become slightly tender and […]