This sauce has just the right balance of spicy, salty, sour, and sweet. Use it as a dip for dumplings, or add it to any stir-fry. It also works great as a marinade for tofu.
Roasted and fresh bell peppers add a hint of sweetness to a satisfying stew that gets extra heat from prepared chile sauce.
This is a good way to use leftover spaghetti or even linguine—simply substitute 3 cups cooked pasta for the uncooked spaghetti.
For a pretty presentation, serve this dip with cucumber spears, blanched sugar snap peas, celery, and jicama sticks. Mini rice cakes or crackers also make a nice accompaniment.
This crunchy salad comes together quickly and can be made in advance. Five-spice pressed tofu and Chinese black vinegar can be found at most Asian grocery stores. Chinese black vinegar, in particular, is worth seeking out for its malty sweet quality.
A more healthful variation on the classic Argentinean pastry, these empanadas call for whole-wheat flour and are baked instead of deep-fried.
This recipe is a good way to make the switch from white pasta to whole-grain varieties that offer more fiber and protein. The dish also tastes great as a cold noodle salad.
Laura McAllister is a nurse who loves to cook and create new recipes. Her hobby is reading cookbooks and entering recipe contests. To her advantage, her husband eats anything she cooks.
The culinary tradition of Sephardic Jews is laced with Mediterranean flavors like garlic, tomatoes, and spices.
Grilling is the perfect method for cooking eggplant, and the Grilled Red Pepper Romesco Sauce is a perfect means of flavoring the eggplant.