Beguiling as a French fry, but with so much more charisma.

This dish is mostly vegetables with a bit of noodles, and that is all thanks to the “vegetable noodles” made with the julienne peeler.

This spicy raw soup, on the other hand, takes mere minutes to whip together, and it packs plenty of essential fatty acids from the hemp seeds and flax oil.

This recipe makes a great main course, sort of like a well-dressed, warm lentil salad.

The French figured out a long time ago that the best way to cut the heat of a raw radish is to dip it into softened butter and sprinkle it with salt. They also take it one step further and put it on a baguette, turning it into a light lunch or a snack with wine.

If you’ve never eaten turnips raw before, you will love their slightly peppery, earthy flavor, especially when combined with the radishes and raw asparagus.

Thickly sliced eggplant brushed with a glossy pomegranate olive oil coating and broiled brings out an alluring, mouthwatering shade of mahogany.


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Making food that is Japanese at its core, in America

Daisuke Utagawa, co-owner of Sushiko, says he tries to instill the philosophy of Japanese cuisine into ingredients available in the U.S.