Recipes & Menus

This fresh cabbage salad is always welcome addition to a spread with glazed ham, to add texture to fried fish sandwiches, or as a side dish at summer barbecues.

This lamb kofta works so well piled into some bread with some harissa-spiked yogurt and salad, or serve with rice.

Everything works so well together, it’s no surprise the katsu sando is becoming hugely popular outside of Japan.

This soda fountain drink, which leans on acid phosphate for its tartness, can be traced back to 1915.

An acid phosphate with coconut water and raspberry.

Serve this fenugreek-flavored Indian chicken dish with its beautiful orange-red gravy for a party.

The carrots melt into the broth of this comforting soup with meatballs.

These light, gluten-free salmon patties are perfect as an appetizer, weeknight dinner, or even breakfast—you can also use them to make salmon burgers.

The combo of seared or grilled lemons and garlic-infused butter tossed with orzo is so satisfying that it just might take you back to childhood.

Our best vegan chili recipe is flavored with lots of spice and both fresh tomatoes and tomato sauce—and gets extra heft from a bit of bulgur.

This classic muffin recipe provides instructions for making many quick bread variations, including blueberry muffins, pecan muffins, bacon muffins, and more.

The rice dish pongal is very dear to Tamil people. This combination isn’t traditional, but the thing is, pongal is just fantastic with bright Sri Lankan pickles and a soft-boiled egg.

Canned lentils are given star treatment when paired with caramelized onion aioli and crispy chile oil.

This creamy white chicken chili with beans and corn is a quick one-pot meal. Add avocado, cilantro, and tortilla chips and you have a crowd-pleasing dinner.

This vegan banana bread recipe gives you a loaf that's moist, perfectly salty, and just sweet enough.