A good dip is hard to resist.
Heaped with bright and juicy blood oranges, briny olives, and flecks of sharp red onion, it’s a luxuriously simple interplay of flavors, textures, and colors with very few ingredients.
Here is another wonderful combination of fruit and raw vegetables that we often use to make our snack foods and salads. I find that it makes a light and delightful first course.
If you’re a mushroom-lover looking for a recipe that’s loaded with them, this is a delicious and luxurious choice.
This is almost a meal in itself, nutritionally complete if you add some whole-grain pita bread (or rice) and yogurt on the side.
I sometimes serve these snacks with drinks, cutting the mushrooms into wedges and inserting a cocktail stick into each one.
A blend of nutritional yeast, cardamom, smoked paprika, and turmeric at the ready go a long way toward keeping your snack life spicy.
The rich tomato flavor in this recipe is thanks to two sweet and tangy ingredients: tomato paste and tamarind paste.
Tucker Shaw from Cook's Science discusses new tips and tricks from America's Test Kitchen: frothing non-dairy milk, quick thawing thin cuts of meat, reducing heat quickly on electric stove tops, and the eternal debate: to baste or not?
“Seventy-five-year-old people don’t generally start businesses.” Mark Furstenberg
“Seventy-five-year-old people don’t generally start businesses.”