Chia seeds can absorb liquid and form a thickening gel, which makes them ideal for making puddings.
Recipes
Posted inFood, Recipes
The best baked ziti isn’t made with ziti at all
Baked ziti is often meh. Here’s how to make it spectacular.
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Sesame works triple duty in this cabbage salad with tahini and miso
Sesame is used as oil, tahini and toasted seeds in this cabbage salad, adding lots of crunch and umami.
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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.
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.
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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.
Posted inFood, Recipes
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.