Sesame is used as oil, tahini and toasted seeds in this cabbage salad, adding lots of crunch and umami.
Recipes
Posted inFood, Recipes
Eric Adjepong’s lamb burgers with onion jam channel West African flavors
In ‘Ghana to the World,’ the D.C.-based chef pays homage to traditional dishes and offers boldly flavored fresh takes.
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Posted inFood, Green Plate Special, Recipes
Kick it up a notch with spicy maple syrup
We all love the pure stuff, of course, but maple syrup infused with heat can add fun and flavor to foods as varied as cocktails, cookies and chicken and waffles.
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When you’ve got eggplant, ricotta and marinara, just roll with it
Eggplant rollatini is a hearty vegetarian dish born in southern Italy that combines the silky vegetable with a rich ricotta filling.
Posted inFood, Recipes
A superlative savory hamantaschen for the Jewish holiday of Purim
This non-traditional hamantaschen is tasty anytime of year.
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These green enchiladas make smart use of a few store-bought shortcuts
Enchiladas Suizas feature a creamy tomatillo-based sauce, chicken and plenty of melty cheese
Posted inFood, Green Plate Special, Recipes
As the price of eggs goes ever higher, try these tips to use fewer
Whether you are baking with eggs or eating them for breakfast, you can swap in other ingredients, use commercial egg substitutes or bulk up dishes so eaters won’t notice the lack of eggs.
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Savor the flavors of wonton soup in a fraction of the time
Skip the hassle of making dumplings by using wonton wrappers and pork meatballs for this streamlined wonton soup.
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Chicken thighs with cauliflower rice pilaf is a winter dinner win
Here’s a healthful dinner brimming with crunch, juiciness and color that’s sure to brighten a dreary day.
Posted inFood, Recipes
These ‘tuna’ melts show vegan cooking can be about abundance, too
From Jenné Claiborne’s new book, ‘Sweet Potato Vegan Vibes,’ this sandwich evokes the seafood salad without any fish.