Vegetarian
Enjoy A Japanese Salad Dressing -- At Japanese restaurants, one thing I always look forward to is the small mixed salad served before the meal. In particular, I enjoy the orange-colored dressing on top of this salad, because it strikes me as intriguingly familiar yet deliciously exotic. Although reminiscent of an old-fashioned, creamy French dressing (which was an American invention, by the way), the taste is unmistakably Asian.
**Article includes recipe for Mixed Salad With Japanese Dressing.
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Not Your Grandmother's Brussels Sprouts -- If you hated Brussels sprouts when you were young because they tasted strong and bitter, it is definitely time to try them again. Today’s Brussels sprouts are sweeter and milder-tasting than you may recall, especially if you have avoided them since childhood.
**Article includes recipe for Braised Brussels Sprouts.
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The Most Versatile Vegetable? -- Butternut squash is one of the handiest and healthiest vegetables you can serve. It might win the vegetable versatility award, as you can bake or roast it, steam or boil it, use it in stews or a stir-fry. Butternut squash is good in soups, main dishes, as a side dish, and even for dessert, where it can take the place of pumpkin or sweet potato as a pie filling.
**Article includes recipe for Butternut Squash Enchiladas with Salsa Verde.
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Eating Whole Grains Is Easy -- If you blame a hectic schedule for the lack of whole grains in your diet, that is a thin excuse these days. There are many quick, enjoyable ways of including them. At breakfast, instant oatmeal and other ready-to-eat whole-grain cereals all count. At lunch, a sandwich on any kind of 100 percent whole-grain toast provides two servings of whole grain. For snacks, there are whole rye and whole-wheat crackers enticing enough to eat like potato chips.
**Article includes recipe for Holiday Kasha Salad.
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East Mediterranean Sandwiches -- Some fast-food fans already know shawarama, the East Mediterranean street food that begins with a tall, slowly-rotating column of roasting meat. Sliced off the spit in thin slabs, the roasted chicken, lamb, pork, or beef is tucked into a pita, liberally buried in chopped salad and doused with a tangy, cool sauce.
**Article includes recipe for Grilled Vegetables Indian-Style.
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Lemons Appeal, Zest And All -- We rarely eat a lemon or use the entire fruit in pies, chutneys, or salt-pickled as they are for North African dishes. Yet we use lemons all the time, often several times a day, to enliven both savory and sweet dishes, sauces, dressings and beverages. Mostly, we use the juice, and occasionally the aromatic, yellow outer layer of skin called the zest.
**Article includes recipe for Lemon Pasta Salad with Tuna and Broccoli.
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Discovering Southern Indian Cooking -- Grilled tandoori, puffed nan bread and creamy spinach saag are classic dishes from the north of India. Recently, though, thanks to our increasing interest in heat and spice, Americans are being attracted to the hotter food of southern India.
**Article includes recipe for Indian Tomato Chutney.
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A Couscous Salad Packed With Vegetables -- A salad based on whole grains can be a perfect meal-in-a-bowl: satisfying, full of flavor, and good for your health. And even if you don’t have whole grains handy, it’s still possible to make a healthy, great-tasting one-pot-meal – just don’t skimp on the veggies.
**Article includes recipe for Couscous Salad.
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Avocado Season -- Some facts about avocados including how to select, preparation, storage and more along with wonderful recipes to try.
**Article includes recipes for Avocado Stuffed Tomatoes, Chille Avocado Soup and Feroce d'Avocat (Hot Crab Appetizer).
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Cool As A Cucumber -- Cucumbers are easy and fun to grow and they are a very special ingredient in many salad dishes. They can be the star attraction as well.
**Article includes recipes for Cucumber and Onion Salad, Stuffed Cucumber Boats and Hot Cukes.
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Vegetarian - Pages 1, 2, 3, 4
