An hors d’oeuvre that sushi lovers will enjoy.
To give your twists a gourmet flair, make several batches using different salts and peppers.
This luscious chocolate spread is made with sunflower seeds instead of hazelnuts.
Think of this recipe as a healthy alternative to cheese curls.
This recipe works well with any pearled barley.
Wheat berries and dried white beans are cooked directly within this long-simmering soup.
Seaweed and soy sauce help add a briny taste to the protein-rich lentils, while dollops of crème fraiche balance out the salty flavor.
This play on seafood ceviche can be served in martini glasses.
Separating Brussels sprouts into little leaves allows you to cook them more quickly.
Crunchy-on-the-outside, tender-on-the-inside, mochi croutons elevate a simple spinach salad to the next taste level.
Kamut is an ancient wheat grain, and is higher in protein and nutrients than modern-day varieties.