Recipes

Full of nutritious carrots and carrot cake spices, these pancakes are a breakfast treat.

A subtly spicy sesame-honey dressing adds flavor to this shaved carrot salad.

Inspired by the popular Venezuelan dessert negro en camisa, this modified version replaces butter, sugar and English cream with avocado, dried plums and coconut, respectively.

A modified version of the traditional Venezuelan corbullón de mero, this adaptation uses any firm white fish and ingredients that are easy to find in the grocery store.

A favorite in Venezuela, an arepa is gluten-free corn bread that is crunchy on the outside and tender on the inside. This vegetarian version is filled with beans and vegetables.

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

Dates are stuffed with a blend of creamy goat cheese, fresh herbs and tangy pomegranate arils for a sweet and savory appetizer.

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.

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.

Traditional tortilla soup is prepared with chicken and fried tortilla strips.

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.

This sweet and savory jerky is a portable, plant-based and protein-packed snack.

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

Inspired by torsk med ägg, a traditional Swedish dish of poached cod and hard-boiled egg, this adaptation transforms cod into a pan-seared cake with potato and breadcrumbs.

A hearty, meatless version of the Swedish ärtsoppa, this soup is full of vegetables, herbs and flavor.

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.

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.

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