Spices & Flavorings

Crispy zucchini fritters get the gyro treatment with hummus and a lemony yogurt sauce.

It's no small wonder that this salad, developed by Laura McAllister, won first prize in VT's 2007 Reader Recipe Contest and has continued to win over readers ever since: the perfect combination of basic ingredients makes for a salad that's delicious as a light lunch or hearty dinner side dish.

Silken tofu makes a delightfully light and creamy filling for this vegan version of cheesecake.

Ground tempeh replaces ground chicken in this make-at-the-table recipe adapted from The Family Dinner.

Leftover garnishes for this easy appetizer can be used to season the Hot Pot.

A home-style dessert gets a tropical twist by baking spiced mangoes and pineapple beneath a crunchy crumble topping. Serve with non-dairy, vanilla ice cream.

This dessert takes its inspiration from the harvest cakes of Italy and Provence, where grapes and olives grow in abundance. The recipe calls for a sweet wine to flavor the cake, but you could also use white wine left over from last night’s dinner.

Serve this delicately sweet dessert warm or at room temperature, or cover, and refrigerate up to two days.

Perfect on popcorn or pasta, this savory shake blends tangy lemon and fragrant rosemary for added flavor.

Everyone’s favorite ancient grain gets a flavor boost from a seasoned cooking liquid before it’s topped with a tempeh stir-fry.

Kabocha squash is a vitamin-rich alternative to potatoes in this creamy soup that can be served hot or cold.

These roasted vegetables are enhanced with a fragrant mixture of rosemary, garlic and olive oil–start them a day ahead so they can absorb the full flavor of the marinade.

Here's a quick vegetarian version of the Brazilian national dish known as feijoada. This stew entices the eye with the colorful contrast of black beans and sweet potatoes and pleases the palate with nourishing ingredients.

In India, dal is the term used for all dried legumes, but it has also come to refer to a simple, nourishing stew-like preparation served with rice or flat bread.

Using won ton wrappers to make ravioli is a time-saving trick that lets you focus on the filling ingredients instead of fussing with dough and pasta makers.

This recipe can also be prepared in a 9-inch deep-dish pie plate.

Crisp-tender, just-cooked cabbage serves as a warm salad base for seasoned sweet potatoes.

The success of tamale making depends on assembling the right steamer. Select a container with a lid that is large enough to easily hold all tamales, and use a stainless steel steamer rack, steamer basket or a Chinese metal or bamboo steamer, making sure that the water does not touch the rack.

The national soup of Vietnam is a bowl of rice noodles, fresh herbs, and bean sprouts swimming in a fragrant broth.

The national dish of Vietnam, pho is an aromatic noodle soup that’s traditionally made with beef broth.

Here, the rich, dark roux of a Louisiana-style gumbo is laced with carrots, parsnips, okra, and green beans, but feel free to substitute any vegetables you have on hand.

This veggie-packed stir-fry is served over a bed of baby spinach and dressed with a creamy ginger-avocado sauce.