This zinger of a drink is rich like a milkshake, thanks to a dash of olive oil.
Don't like greasy eggplant? Here are some techniques for prepping it before you douse it in the sweet and spicy marinade.
Serve this onion salad with toasted pita, tomatoes, goat cheese, olives and frisée.
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!
Pluck several handfuls of herbs from your indoor garden and make this colorful dressing.
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.
Get out your high-powered blender for this fantastically fishy sauce.
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.