This recipe is great for entertaining.
Homemade refried beans make this a stand-out salad, but the canned version can be used in a pinch.
Serve this flavor-packed dip with your favorite tortilla chips.
Morels lend an earthy flavor to this grain dish.
The watercress sauce used to flavor these sweet potatoes is a twist on classic Argentinian chimichurri sauce, which calls for parsley.
Peppery watercress and creamy avocado give this all-purpose dip its spring-green color.
This thin-style crust works best when you use a light hand with toppings. Because the crust does not rise, it’s important for textural success that you roll out the dough to the correct size—try using a 9-inch round cake pan for reference.
Be sure to stir-fry the vegetables constantly after adding the green onions, to prevent the smaller items from burning. To add heft to this meal, serve over rice or fold in cubes of tofu.
This version of shakshuka, a Middle Eastern poached-egg dish, adds eggplant and olives to the tomato sauce for a quick vegetable-stew base. Choose the freshest eggs possible for whites that will hold their shape and for more durable yolks.
Pretzels, breakfast cereals, and nuts are lightly seasoned and toasted in the oven for a guilt-free snack that both kids and adults love.
When chayote is simmered, it takes on a zucchini-like texture and tenderness, making it a perfect cold-weather substitute in this Provençal vegetable dish. We’ve added kidney beans for extra protein so you can serve this as a main dish over couscous, rice, or pasta.
Corn pudding is a casserole favorite in the South, but it’s usually served as a side dish. Here, we’ve filled it out with chayote for a satisfying entrée that can be served with bread and a green salad.