This homemade red enchilada sauce is so addictive that you’ll be topping it on a plethora of recipes, like my Mexican Soy Tostadas. It’s also a nice accompaniment to eggs, like the traditional dish of Mexican huevos rancheros. Try it for yourself and tell me (more).
Who can’t enjoy seven layers of heavenly chocolate, creamy butterscotch, nutty coconut, earthy walnuts, creamy butter, and a flaky, graham cracker crust, all held together by condensed milk? This bar is a slice of heaven, and once you taste it, you’ll know what I mean! (more).
As a young girl, I’d sprint one block to my grandma’s house and we’d spend the afternoon, immersed in one of our favorite pastimes: baking, Needless to say, I grew up on these legendary peanut butter cookies, which are decoratively crisscrossed and sprinkled with sugar. (more).
I call this apple crisp, three’s a charm, as it took three tries to perfect. It was one thing or another —either too many apples, not enough topping, or forgetting the brown sugar. But the third time was a charm and well worth the blunders, (more).
My asparagus, leek, and potato frittata was inspired from the tortilla española, a Spanish omelet made of egg, potato, and onions. The changes I made were to swap out leeks for onions and add asparagus, goat, Parmesan, and cottage cheese. Try it for yourself and (more).
Held to be an aphrodisiac, asparagus was also long known for its medicinal properties, as it was used by Hippocrates in ancient Greece to combat diarrhea.* But for me, what asparagus means is the beginning of spring. With bundles of asparagus available in my produce (more).
While the typical tabbouleh recipe calls for a higher proportion of parsley and mint to bulgur, here, I flip-flop the ratio out of personal taste. What results is a grain-rich salad that is still accentuated by mint and parsley. Tell me which way you prefer! (more).
This tzatziki, or yogurt cucumber dip, is worthy of a prize, as it can be combined with my Baba Ganoush, Eggplant Dip and my Ever-So-Delicious Classic Hummus (see Appetizers). Serve these for a Middle Eastern/Greek dinner, and your guests will be moved by your food! (more).
Who knew that this Arabic phrase, bābā ḡannūj, translates to father of coquetry or pampered daddy? And who knew that it was rumored a member of the royal harem supposedly created this glorious dip? * **This dip is regal with its mix of roasted eggplant, (more).
After years of trial and error, you can learn from my blunders and benefit from the right balance of tahini to lemon juice, olive oil, and garlic. This creamy mix is a welcome taste for vegans and the population at large. Try it once and (more).
My Oriental Peanut Teriyaki Salad is exploding with a palate of Asian flavors— from that classic teriyaki sauce to a dressing full of sesame oil, rice vinegar, and soy sauce. Plus, the peanut butter in this dressing makes you want to lick the spoon! And (more).
This scrumptious, protein-packed salad features over 76 grams of protein per serving from the dense chickpea pasta and the sweet yet savory teriyaki chicken. And don’t forget the nutrient-rich spinach, high in folate and Vitamin K, which is highlighted in this salad. And if that (more).
My Stellar Oriental Salad Dressing is a must-try for anyone who loves the taste sensations of Asian cuisine but has little time on their hands. With the robust mix of sesame oil, lime juice, and teriyaki sauce, it’s unthinkable it takes 10 minutes to make. (more).
With a one-of-a-kind blend of creamy goat cheese, crunchy pecans, and a savory balsamic vinaigrette, your guests will think you labored all day in the kitchen. Don’t tell them, it took just 9 minutes to assemble and used only 4 ingredients. Everyone deserves a secret!
I’ve learned over time that sometimes the simplest recipes are the best. This rings true for my Quick and Best Balsamic Vinaigrette. With only 7 ingredients that take just 9 minutes to make, this recipe adds dazzle to any salad, without a lot of toil (more).
My Original Mexican Lasagna drew its inspiration from the traditional Mexican dish of chilaquiles. Here, a red sauce of tomato, onion, and chiles dulces (sweet peppers) is layered between corn tortillas, oregano chicken, carrots, peppers, and more tomato. Cap it off with a sprinkle of (more).
Thirty years ago, after my junior year abroad in Mérida, Mexico, I began to experiment with my own take on a regional dish known as chilaquiles. From a mix of sweet peppers, tomatoes, and onions, I stumbled across a rich sauce to use for my (more).
Try your hand at this lusciously creamy Italian dressing and you’ll see it lives up to its name! Here a rich base of buttermilk and cream cheese is balanced by the tang of vinegar and lemon juice and the pungency of shallots and garlic.
With this surprising twist of smoky chile negros, unami like Worcestershire sauce, and freshly ground pepper, this is truly a chili like none other. Here, the rich tomato base and earthy spices complement the tender beef and protein-packed beans. It will have your guests coming (more).
Tuscany is where I first fell in love with this region’s take on that legendary dish, minestrone soup. Who cannot love the creamy consistency of Italian’s homegrown borlotti beans, the vitamin-packed leaves of lacinato kale, and the gritty texture of that nutty yet savory Parmesan? (more).
A staple in every kitchen, vegetable broth, is easy to make and is so much better homemade than with the store-bought variety. Plus, it yields a vegetable purée, which can be added as a thickening agent to add more flavor and body to your soups. (more).