This rich cheese sauce can be enjoyed as a dip with toasted baguette or as a topper for toast.
The surprise in this recipe is the tofu. Just like any mayonnaise-type sauce, you can substitute tofu for oil.
Sun-dried tomatoes are stuffed with seasoned goat cheese, and Roquefort is sandwiched between toasted walnuts.
As you're mixing the batter, embrace the army-green color. The pancakes will eventually turn a deep brown as they cook.
These beets will stay good in the refrigerator for three weeks. The longer you wait to pop them open, the more deliciously pickled they'll taste!
The name of this dish might be unfamiliar, but you'll recognize the ingredients.
The vegetables, combined with honey and lime, will give a familiar taste to the potentially unusual seaweed flavor.
We celebrate Fat Tuesday today with these traditional praline candies.
These chicken wings get the sweet from maple syrup and the heat from cayenne pepper and chili flakes.
Radishes aren't just a spring thing. You may have heard of Daikon radishes, but what about Black Spanish or China Rose? Some are very spicy, some are more mild.
Lentils can get pretty boring after a while. This curried preparation gives them a little heat and a little sweet.
This potato leek soup is made especially seasonal with a smattering of sautéed chanterelle mushrooms.
Chef Daniel Orr has cooked all over the world, from France to NYC to the Caribbean. He brings that wide range of experience to this traditional Indian dish.
This dessert has the wow-factor of a Baked Alaska without all the extra work.
This recipe is a nod to both my southern Indiana roots and the several years I spent cooking in the Caribbean.
Take a chance on some turnips! This recipe cuts the slightly bitter taste of the root vegetable with maple syrup and pears.
It's cheesy. It's hearty. And it's a great way to use up greens!
This recipe features some fresh tomatoes and cucumbers along with an ingredient that is past its prime -- stale bread.
You may be seeing a lot of recipes for cooked greens on Earth Eats these days, but that’s just because in the summer, there are a lot of greens to use up!
Asian flavors enhance all the kale your garden is producing these days. No kale? Use collards or Swiss chard instead!