Search

Cashew cream is one of my favorite recipes to have in the refrigerator. It is very versatile and can be used as a dairy alternative in various culinary preparations, which is ideal for me since I am a vegetarian. Besides being creamy and delicious, it is also very nutritious, rich in protein and healthy fats.

Steamed halibut fillets sit atop kale and potatoes in spicy lemon-thyme vinaigrette, in this healthy recipe adapted from Real Simple.

Food writer and cooking teacher Nadine Abensur introduced us to this superpunchy pestolike sauce from North Africa in her book The Cranks Bible: A Timeless Collection of Vegetarian Recipes. Chermoula is delicious with grilled fish and grilled or steamed vegetables, a secret flavor weapon for making healthy stuff taste great. Game plan: Chermoula is best right out of the food processor, but it will keep for up to 1 week in the fridge.

Mango lassis are commonly served at Indian restaurants, but their thick consistency and sweet flavor can be like drinking a milk shake with your meal. This savory and refreshing version of the yogurt drink from Chef Susan Feniger of Street restaurant in Los Angeles is flavored with fresh mint and cumin, and lightened by the addition of sparkling water. What to buy: Indian black salt, also known as kala namak, is a sulfurous-tasting salt used in Indian and Pakistani cuisine.

This recipe for Soft Cookies will make you forget about store-bought ones. These homemade cookies are soft, chewy, and filled with mouth-watering sweetness. A perfect dessert that everyone will surely love, and a great snack to pair with your cup of milk or coffee.

This easy recipe teaches how to make the best homemade zucchini muffins. Don't miss it!

This easy recipe teaches how to make the best homemade Swiss Meringue Buttercream, a preparation for cakes and desserts. Don't miss it!

Earthy porcini mushrooms and salty Parmesan are a winning Italian combination. Ground and mixed with salt, they become the perfect seasoning for scrambled eggs, roasted chicken, or creamy pasta, pumping up those dishes with savory, umami flavor. Special equipment: You will need a coffee or spice grinder for this recipe.

Though braising sounds like a time-consuming effort, this recipe from Ana Sortun, chef and owner of the Mediterranean restaurant Oleana in Cambridge, Massachusetts, can be pulled off in less than 30 minutes. The mix of Mediterranean ingredients like anchovy, raisins, capers, olives, pine nuts, and lemon lends tons of bright flavor and unexpected complexity without extra fat or calories.

This recipe from the blog Confections of a Foodie Bride cranks up the intensity of hummus, incorporating kalamata olives in an otherwise standard chickpea-and-tahini affair. The results are bold and surprising: the perfect thing to shake up a snack spread. Game plan: Make the hummus up to 5 days ahead and refrigerate it in an airtight container. Let sit at room temperature for an hour before serving.

As a lover of healthy snacks, one of my favorite recipes is sweet potato chips. I have made this recipe several times and each time it becomes a hit with my guests. Sweet potatoes are very nutritious and add a sweet touch that, combined with the spices, is delicious.

This is a milder and more accessible version of my first hot sauce recipe, Habanero Blood Orange Death Kick. When my dad (who grows his own Trinidad Scorpion peppers) said it was way too hot, I took his advice and left out the serranos to curb the heat a bit. I also used easy-to-find domestic oranges and limes. Spoon it over a breakfast frittata for a punch of heat.