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cooking.nytimes.com
Black rice is inky, as black as squid ink, and glistens against a bed of spinach The pigments provide anthocyanins, flavonoids that are high in antioxidants I was inspired to cook the rice with lentils by a pilaf that I ate recently at the “Healthy Kitchens, Healthy Lives” conference at the Culinary Institute of America in Napa Valley
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This recipe calls for gin to chill overnight with lemon, lime, and orange slices before being mixed with white wine, orange juice, cranberry juice concentrate, tonic water, and pomegranate seeds for a fruity sangria that is sure to please your party guests.
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Fresh grated coconut and yogurt form the base of this tangy chutney from South India.
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Acai, mango, almond milk, oats, and chia seeds make a fantastic smoothie bowl for 2, just in time to start the day with something delicious.
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This no-cook overnight oatmeal, made with oats, chia seeds, Greek yogurt, and fruit, is a hearty, on-the-go breakfast option for busy school mornings.
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Inexpensive to make, and fully authentic, this menudo will have your Latin lovers swooning! This recipe uses a combination of chiles to deliver its trademark red color, and packs a mildly spicy punch. And it is really quite easy to make - my husband absolutely devoured it the first time I made it.
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This roasted beetroot dip is one of the most incredible dips I have ever tasted. This might just be the best kept secret in the beet-loving world. I have shared...
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Potatoes are stir-fried with a variety of spices in this vegetarian curry recipe.
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Alton Brown's candy-making trick: heating the sugar syrup in a saucepan nestled in a cast-iron skillet so it cooks evenly.
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The name just about says it all. Except we should mention the dressing, it 's creamy, has a smidgen of garlic, mayonnaise and two kinds of vinegar - balsamic and red wine. Serves four.
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Your dinner guests won't miss the beef once they taste this extravagantly seasoned turkey and veggie chili.