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Vegan

Pink Pickled Onions

Leftover onions keep in the refrigerator for about two weeks.

Endive and Radicchio Salad

Active time: 20 min Start to finish: 20 min

Tropical-Blend Smoothie

The best smoothies are made with very ripe fruit. Mango, pineapple and banana team up with light coconut milk in this one.

Pink Applesauce

This recipe can be prepared in 45 minutes or less.

Jasmine Rice Pilaf with Mustard Seeds

Can be prepared in 45 minutes or less.

Pickled Cucumber, Squash, and Red Pepper Salad

Can be prepared in 45 minutes or less, but requires additional unattended time.

Raspberry Mint Vinegar

Flavored vinegars can be used to enliven dressings and marinades, finish pan sauces, or pickle vegetables--and they make wonderful gifts. Once the steeping is completed, these vinegars keep for several months. (Garnishes and other solids left in the jar, however, may discolor or break down.)

White Beans with Sage and Olive Oil

(Fagioli all'Olio e Salvia) This is just one of several regional specialties that feature white beans. In fact, beans are such an important historic ingredient in Tuscan cooking that people of the region are called mangiafagioli (bean eaters). Traditionally, the beans in this side dish were cooked in a wine bottle; in modern versions, they are simply baked in the oven or simmered on the stove, as they are in this recipe.

Radicchio, Red Cabbage and Tomatoes with Orange Vinaigrette

For a prettier salad, we used two varieties of radicchio — the common Verona, with red leaves and white ribs, and Treviso, which can range from pink to red and has narrower, pointed leaves.

Creole Seasoning

Spicy Tomato Sauce

This recipe is used to prepare Cod Cannelloni with Swiss Chard and Roasted Peppers . Can be prepared in 45 minutes or less.

Mango-Lime Salad

This recipe is an accompaniment for Vanilla-Bean Cheesecake with Guava Topping .

To Fry Yellow Split Peas

This recipe is an accompaniment for Ginger Salad .

Toasted Rice Powder

Kao Kua Active time: 10 min Start to finish: 25 min

Sichuan-Peppercorn Powder or Toasted Peppercorn Salt

I typically toast 1/4 cup peppercorns at a time (it's hard to grind much less) and use any extra powder in seasoning rubs, flatbreads, and stir-fries. However, once ground, this spice quickly loses its pungency—discard it once it is no longer vibrantly fragrant.
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