This sauce is a natural match for sweet, tender carrots.
A thick sauce that’s perfect for coating spaghetti.
Golden corn and cooked shallots provide a subtle sweetness.
Pack a breakfast burrito with pre-sliced, tender veggies.
Hearty vegetables are roasted, and then coated in a sweet and spicy glaze.
When the poached eggs break inside the burritos, they create a smooth sauce that coats the other ingredients.
Ripe plantains have a starchy consistency like potatoes, but with more fiber.
A touch of Dijon mustard flavors these potatoes so you need less salt.
Think of this sweet-and-salty snack as an Asian-inspired kettle corn.
Combine frozen spinach, feta cheese, and a packet of phyllo and … presto!
You have a batch of Greek-style nibbles that taste great served warm or at room temperature.
Cottage cheese stands in for the thick, fresh cheese used in Austria to make a piquant horseradish spread that’s usually served with chilled white wine. We’ve paired it with endive leaves, walnuts, and cranberries for a festive look and taste.
In the Alsace region of France, more and more chefs are playing around with different toppings for this traditional, pizza-like dish.