Warm, inviting Middle Eastern spices pair well with the earthy flavors of cold-weather root vegetables. Here the veggies are served with greens, but they could easily go on a bed of quinoa or brown basmati rice or get tucked into warmed pita bread for a heartier meal. Feel free to substitute other root vegetables for the carrots and parsnips.
Blueberries and cherries, a couple of summertime favorites, complement each other in this quick seasonal dessert.
More nutty and savory than sweet, these cookies make a lovely pairing with a cup of tea. For dessert, serve them with vanilla ice cream or a fruity sorbet.
Ayurvedic lifestyle counselor Aisha Bahrami created this delicious no-cook oatmeal by accident: “I put all my ingredients into a pot for breakfast, got a phone call, and totally forgot about it,” she says.
The oven does all the work in this recipe. As the quince bakes, it fills the kitchen with delicious aromas.
The veganizing of a recipe traditionally rich in eggs and butter is an inspiration, and the easy, no-knead recipe is a stroke of genius.
Warm or chilled, these lightly spiced baked pears make a luscious low-fat dessert. If you don’t have ground cardamom on hand, try sprinkling the pear halves with nutmeg, cinnamon, ginger, or allspice for a different flavor twist.
Dollop this condiment on top of spicy dishes to tame their heat.