July-August 2015

Coconut-Ginger Braised Chard

June 29, 2015 Marisa Moore

Coconut-Ginger Braised Chard Chard is lightly braised in a broth of coconut milk, fresh ginger and a hint of red pepper flakes. Developed by Marisa Moore Ingredients 1 large bunch green chard 1 tablespoon olive

July-August 2015

Chard and Wheat Berry Frittata

June 29, 2015 Mindy Hermann

Chard and Wheat Berry Frittata A perfect brunch dish, this frittata incorporates garlicky sautéed rainbow chard and cooked wheat berries into a light egg batter, garnished with curls of Parmesan. Developed by Mindy Hermann Ingredients

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July-August 2015

DIY Kitchen: Sauerkraut Step-by-Step

June 29, 2015 Sara Haas

Step 1: Cut To make this basic sauerkraut, start by peeling away the outer layers of the cabbage to reveal unblemished, clean leaves. Rinse the cabbage and pat dry with paper towels. Reserve a few

May-June 2015

Sosaties

April 28, 2015 Cordialis Msora-Kasago

Sosaties This popular South African kebab is commonly served at braais, or barbecues. Meat seasoned in a spicy apricot-curry marinade is skewered with apricots and onions before being cooked on a hot grill. Although traditionally

May-June 2015

Key Lime Mousse

April 28, 2015 Alexandra Caspero

Key Lime Mousse This raw, vegan mousse is like a deconstructed Key lime pie. It’s made with fresh lime juice, avocados and banana and placed atop a raw crust of coconut, walnuts and dates. See

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May-June 2015

Apple-Cranberry Chutney Recipe

April 28, 2015 Madhu Gadia

Apple-Cranberry Chutney Chutneys are typically hot, spicy, tangy or pungent palate-pleasing condiments that liven up any dish. Cinnamon adds a delightful flavor to this chutney, which works as an appetizer with crostini or pita chips

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May-June 2015

Pickled Grapes Recipe

April 28, 2015 Alexandra Caspero

Pickled Grapes These slightly sweet and sour grapes (flavored with cinnamon) are good on their own or enjoyed as part of a cheese plate, on salads or in a cocktail. Developed by Alexandra Caspero, MA,

May-June 2015

Ginger-Prune Muffins

April 28, 2015 Karman Meyer

Ginger-Prune Muffins These tasty breakfast muffins are flavorful and filled with fiber from whole-wheat flour, oats, prunes, raisins and carrots. Baked with Greek yogurt and applesauce in place of oil or butter, they are lower

March-April 2015

DIY Kitchen: Tortillas in No Time

March 2, 2015 Sara Haas

A staple in Mexican cuisine, tortillas are easy to create and require just a few ingredients — usually wheat or corn flour with the addition of salt, water and sometimes oil, butter or lard. Not

March-April 2015

DIY Kitchen: Tortillas Step-by-Step

March 2, 2015 Sara Haas

Step 1: Mix dry ingredients. To make Basic Flour Tortillas, first combine your dry ingredients: whole-wheat flour, all-purpose flour and salt. Next, add oil and stream in water, a little at a time, until water is absorbed and

March-April 2015

Doro Wot

March 2, 2015 Cordialis Msora-Kasago

Popular in the East African country of Ethiopia, doro wot is a dish with a wonderful blend of peppers and aromatic spices. Although ground spices can be used, the whole spices present a much more

March-April 2015

Honey-Harissa Roasted Carrots

March 2, 2015 Marisa Moore

With a complex flavor that delivers the heat, harissa is a North African hot chile paste that transforms carrots into an adventurous side dish. Carrots are massaged with a sweet and spicy honey-harissa, then roasted to tender perfection. Because it is difficult

January-February 2015

Roasted Chickpea Trio

March 2, 2015 Maria Tadic, RD

Roasted chickpeas make for a snack that’s high in protein and fiber. Try it these three ways: Sweet and Spicy, Ginger-Sesame and Brown Sugar and Nutmeg. Ginger Sesame Roasted Chickpeas Ingredients 2 cans (15½ ounces

January-February 2015

DIY Kitchen: Simple Sausage

December 29, 2014 Sara Haas

Sausage making, a technique that dates at least to the 8th century B.C., was invented as a way to preserve and make use of underutilized cuts of meat and offal. Over time and with the

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January-February 2015

DIY Kitchen: Sausage Step-by-Step

December 29, 2014 Sara Haas

Step 1 Before you begin (try this recipe for Fresh Chicken and Apple Sausage), rinse the inside and outside of the casings with cold tap water then place in a bowl filled with cold water. Cover