Homemade pistachio pudding has very little in common with the boxed version. The texture is different — since this one is made with real ground nuts — and the color is also different.
Even though white potatoes are wonderful for a myriad of reasons, sweet potatoes offer a silky smooth flesh and a slightly sweeter taste, plus a hefty dose of vitamin A.
Both lentils and oats contain compounds that feed your healthy gut bacteria, and both of these foods are good for your blood sugar and cholesterol levels.
The humble cauliflower seems to be upstaging Brussels sprouts as the vegetable du jour. I see it on menus as ‘steaks,’ purees, roasted, pickled, creamed and more.
Swapping out a meat-based ingredient for a plant-based one is a balancing act of texture, taste qualities (like umami) and flavors from aromatic compounds.
I like to keep dessert simple, and there’s nothing more foolproof than chocolate bark. There are only three steps from start to finish. Melt chocolate. Add toppings. Wait.
This twist on the Zimbabwean classic huku nedovi (roadrunner chicken in peanut sauce) is quick to prepare and uses chicken thighs instead of the tougher meat of roadrunner chicken. Bell pepper, garlic and ginger add extra flavor and a dose of vegetables.
A traditional African dish made of samp and beans, nuts or cowpeas is given an American spin using canned hominy and pinto beans and served as a side dish.