Summer squash is also excellent in this recipe, although the coloring of the final product is not quite as distinctive. If you're one of those ambitious gardeners who plants both types of squash, try using both in this pickle at the same time.
Portobello mousse with grilled mushrooms and toast, drizzled with a balsalmic reduction.
The salad really does become more flavorful over time, so I like to make it a few hours in advance before serving -- this makes it perfect for a summer picnic or barbecue.
Normally, keftedes are made with ground meat (they're basically meatballs). These vegetarian alternatives are packed with flavor.
Serve with pita or bread for dipping.
Serve warm or at room temperature, as a side dish or an appetizer with bread or pita.
This unexpectedly delicious combination of blueberries, cucumbers, and savory tamari dressing is habit forming.
Throw one of these tasty burgers on a sprouted Ezekiel bun with lettuce, tomato, sprouts, avocado, and eggless mayo for an easy dinner after you get home from the gym.
Grate 2 sweet potatoes (I don't bother peeling).
Dana Cowin, editor in chief of Food & Wine, explains the magazine's top five selections for "Most Innovative Women in Food & Drink."
“Whenever I say it has a metallic taste, people will make this face. But I'm like, 'It's a delicious metallic taste.'” Pati Jinich
“Whenever I say it has a metallic taste, people will make this face. But I'm like, 'It's a delicious metallic taste.'”