My Global Table: Mexico | Food & Nutrition Magazine | November/December 2019
From the Magazine

My Global Table: Mexico

November 28, 2019 Katya Galbis

Mexican cuisine is well-known around the world thanks to its delicious flavors and variety of ingredients, colors and condiments.

From the Magazine

Fresh Cactus Leaf Salad

October 30, 2019 Zachari Breeding

Fresh nopales, or cactus leaves, offer texture and flavor similar to green beans and a sap similar to okra. Little labor is required to transform the prickly pads into a delicious dish.

From the Magazine

Baked Chicken Tortilla Cups

October 30, 2019 Cindy Gay

Heat is tamed in this mild, bite-sized version of spicy chicken tinga. Flavorful chicken layered with beans and cream is baked in tortilla cups using a muffin tin.

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Simple Date Syrup

October 30, 2019 Leanne Ray

A versatile sweetener with caramel-like flavor from dates, this syrup can be used in place of honey or maple syrup in baking, tea or homemade dressings and sauces.

Tempeh Italiano
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Tempeh Italiano

August 30, 2019 Abbie Gellman

Roasted tempeh, sun-dried tomatoes, artichokes and cannellini beans make this a hearty vegan meal.

Cabbage Casserole
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Cabbage Casserole

August 30, 2019 Ashley Thomas

A take on the Swedish dish kålpudding, this version replaces half the meat with mushrooms, white rice with brown rice, and molasses with brown sugar. Serve with cranberry sauce and boiled potatoes.

My Global Table: Sweden
From the Magazine

My Global Table: Sweden

August 30, 2019 Maria Gustafsson

Reflecting the seasons and using ingredients that were particularly suitable to our climate and environment led to many regional Swedish dishes and local variations of national dishes.

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Four Cream Sauce Recipes

August 25, 2019 Jill Melton

How to Make Four Creamy Classic Sauces 1. Béchamel Sauce Ingredients 2 tablespoons butter 3 tablespoons flour 1 ½ cups milk* Directions Heat butter in a heavy saucepan over medium heat. Add flour and whisk

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Three Green Herb Sauces

August 25, 2019 Jill Melton

Bright, fresh green herbs awaken our senses. Arugula Pesto Almost any herb or green can be tossed into a pesto, including kale, basil, parsley, cilantro and arugula. Dollop this pesto in hot pasta, chicken chili,

From the Magazine

Five Egg Sauce Variations

August 25, 2019 Jill Melton

A Lighter Mayonnaise The normal ratio of oil to egg yolks is ¾ to 1 cup oil per egg yolk. Cutting back on the oil and incorporating water at the end makes a lighter mayo

From the Magazine

Two Tomato Sauce Recipes

August 25, 2019 Jill Melton

As the summer winds down, mountains of juicy tomatoes abound. 
Capturing and concentrating their flavors in sauces is a great way to
 preserve the harvest — not to mention use less-than-perfect-looking 
produce.

Tofu Banh Mi Lettuce Wraps | Food & Nutrition | Stone Soup
Stone Soup

Tofu Banh Mi Lettuce Wraps

July 23, 2019 Leanne Ray

These tofu bahn mi lettuce wraps combine all of the classic flavors you love and make for a creative appetizer or light summer dinner.