Puréed pumpkin lightens up an otherwise-classic dip recipe with
1 Food 5 Ways
Potage is the French term for a blended soup that’s usually ser
Fresh lime juice imparts a bright acidity.
A twist on the classic French café sandwich.
Chickpeas, carrots, and feta come together in a tasty fritter accompanied by a refreshing and easy herbed yogurt sauce.
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?
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.
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.
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.
Creamy and smooth meets crunchy and juicy in this quick lunch or dinner combo.
Thin slices of Asian pear add sweetness to this tofu stir-fry without losing their shape. Serve with steamed rice.