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This dried navy bean soup is made with a ham bone, cubed ham, carrots, onion, celery and bay leaves.
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Imitation crab, onion, bell pepper and celery are tossed with an Italian sour cream mayonnaise dressing and chilled to blend the flavors.
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Sweet raisins, sour olives and piquant capers conspire to make this a memorable main dish.
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Crunchy soybean sprouts are blanched then tossed with an aromatic blend of Korean chile powder, garlic, sesame oil, and rice wine vinegar.
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Cashews and sesame seeds are the base of this quick and easy vegan Caesar salad dressing recipe.
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A hearty winter soup made with root vegetables such as parsnips, carrots, and onions, this dish is enriched by the earthy flavor of portobello and shiitake mushrooms, plus fresh garlic, thyme and tarragon.
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Packed with nutty barley grains, this healthy soup will fill you up like a stew.
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Artichoke hearts, with tomato, olives, onion, and basil, is a great new twist on 'salsa'.
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Rub seasoned butter onto the skin of a roasting chicken, stuff some vegetables and lemon inside, and give it a quick, hot roast before reducing the oven temperature. You'll get the best of both worlds, a crisp brown skin and moist, juicy meat.
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This recipe is by Alice Hart and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.