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1 Food 5 Ways

Carrot Gazpacho with Chopped Salad

The play of textures from carrot juice, carrots, and a tomato-and-cucumber topping give this chilled soup extra elegance. Gazpacho seems a natural choice for lunch or dinner, but how about serving it at your next brunch?

Roasted Carrots with Mint Chermoula

Chermoula is a textured North African marinade made of herbs, oil, and lemon juice. Here, it makes a fresh and fragrant topping for roasted carrots.

Lime-Marinated Nashi Pearls

Asian pears lend themselves well to fruit salads, where they add a crisp and juicy texture similar to melon. Nashi, the Japanese word for Asian pear, is also what they call the fruit in Australia and New Zealand.

Honey-Poached Asian Pears

Asian pears cooked with honey and served warm sprinkled with pine nuts are a classic home remedy for colds and coughs in Korea. Here, we’ve jazzed up the flavor with hibiscus tea and pomegranate juice. Serve warm or chilled.

Jalapeño-Lime Popcorn

Jalapeño-Lime Popcorn

For just a hint of heat, strain the jalapeño pieces out of the oil before drizzling it over the popcorn.

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