My puchero is a fall casserole that I’ve adapted from my Mexican host mom’s signature recipe. My version calls for butternut squash, plantain bananas, carrots, yellow crookneck squash, and Yukon potatoes. It takes its name from squishing the veggies between your fingers, puch, puch, puchero. (more).
These Honey-Glazed, Toasted Pecans are a prize topping for a salad or a treat in of themselves. With only three ingredients and 8 minutes to make, it will become a staple in your household as they are mine! Try them on my Citrus, Bacon & (more).
My Roasted Corn and Pepper Salad features twice-cooked corn, once boiled, and once roasted, which gives this dish its rich, buttery flavor. This mouthwatering corn is then given a little kick with the complement of ground black pepper, my secret ingredient. And to round it (more).
Instead of settling for bland supermarket tortillas, now you can enjoy the best homemade corn tortillas. Here I recount my tips of decades of experience, which I learned from my own trial and error and from Honduran women I met in the Peace Corps.
I find that salsa verde can be unpleasantly acidic, but here, I temper the typical sour note by omitting the lime juice and pairing it with ripe, charred tomatillos and a dash of salt instead of sugar. Use this as a dip on chips or (more).
Sometimes I feel that I have the best hobby in the world. What can beat taste tasting margaritas until I hone the perfect combination of sweet limeade, sour lime juice, and briny sea salt? This recipe took various iterations to perfect, but my family was (more).
Although pearl couscous was invented in Israel, I give this salad a tropical twist with the complement of cashews to a curry dressing. Top it with dried apricots, golden raisins, and shredded carrots, and you’ll have a meal that your family will clamor for more! (more).
This vegan French lentil salad is nutrient-rich in fiber with 31.2 grams per serving and packed with plant-based protein with 32.8 grams per serving. Plus, it is delicious with a sweet hint of maple syrup, apricots, and carrots caramelized in balsamic vinaigrette. It’s a great (more).
These Mexican soy tostadas are fast and easy to make, requiring only 18 minutes and using just 6 ingredients, one of which is water. The crumbled Mexican soy is a good source of protein and makes this dish vegan if paired with vegan sour cream. (more).
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).
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).
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 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).
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).
Decades after my junior year abroad in Mérida, Mexico, I began experimenting with an unusual take on a regional dish known as chilaquiles. From the typical mix of sweet peppers, tomatoes, and onions, I ran across a rich sauce to use for my Mexican lasagna. (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).
With over 22 grams of fiber and 22 grams of protein per serving, this nutrient-packed salad is a must for vegan and vegetarian eaters and will easily satisfy the average carnivore. Plus, who can resist a good vinaigrette, set off by a punch of pepper? (more).
This robust, smoky cider has long been a staple in my family’s celebration of the holiday season. Come November, I trek to Trader Joe’s to stock up on their cider as a base. But it’s my mulling of spices that lends a density of flavors. (more).
Here, the traditional cup of Joe is given a twist, with the unexpected complement of allspice and sugar to coffee. This is the customary way coffee was served when I was a Peace Corp Volunteer two decades ago in the coffee producing sector of western (more).