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.
Easy to make and eat, hand rolls, or temaki, make a party-friendly sushi option. These are seasoned with gomashio (a Japanese condiment made with toasted sesame seeds and salt) and sushi seasoning (a mix of vinegar, sugar, and salt). Serve with soy sauce, wasabi, and pickled ginger.
Broccoli is such a beloved baked potato topping that we wanted to include it somewhere—only without the usual Cheddar cheese. Here, it gets spiced up with a prepared tandoori marinade you can find in any well-stocked supermarket.