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Thumb_7634_Asian Slaw With Peanuts

Thumb_7634_Asian Slaw With Peanuts

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Thumb_5163_Asparagus-Green Pea Ragout With Mint

Thumb_5163_Asparagus-Green Pea Ragout With Mint

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Thumb_5601_Avocado Crostini

Thumb_5601_Avocado Crostini

This avocado crostini is a simple, delicious way to use up leftover avocado and good quality whole grain bread. If the avocado is overripe, you might add a little Greek yogurt to give the spread some extra richness.

Thumb_7545_Asparagus-Fontina Gratin

Thumb_7545_Asparagus-Fontina Gratin

In this simple gratin, asparagus is baked in the oven with heavy cream and stock and finished under the broiler with a savory, crunchy topping of breadcrumbs and grated Fontina that offsets its melting texture.

Thumb_5434_Avocado With Bacon Vinaigrette

Thumb_5434_Avocado With Bacon Vinaigrette

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Thumb_12051_Basic Black Beans

Thumb_12051_Basic Black Beans

Simply cooked black beans are delicious wrapped in a tortilla, stirred into soups and vegetable dishes, and even by themselves as a side -- try them with a dollop of sour cream, a squeeze of lime, broiled with Monterey Jack cheese or sprinkled with fresh cilantro.

Thumb_11324_Baba Ghanoush

Thumb_11324_Baba Ghanoush

There are countless variations on this standard Middle Eastern salad. We like to roast the eggplants first; it gives this dish a nice smoky flavor.

Thumb_16351_Potato-Leek Soup With Chives

Thumb_16351_Potato-Leek Soup With Chives

This classic potato-leek soup with chives is known as vichyssoise. It can be served either warm or chilled; we prefer it slightly warm. If the 1/2 cup of heavy cream is too heavy, try mixing 1/4 cup of cream with 1/4 cup of milk.

Thumb_6368_Mexican Pilaf With Cumin And Jalapeño

Thumb_6368_Mexican Pilaf With Cumin And Jalapeño

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Thumb_18116_Zucchini Soup With Ginger And Lime

Thumb_18116_Zucchini Soup With Ginger And Lime

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Thumb_5547_Basmati Rice

Thumb_5547_Basmati Rice

Basmati is a long-grained rice, and one that is both finely textured and exceptionally fragrant. It is harvested primarily in India and surrounding countries, and so is a staple for most South Asian cooking.

Thumb_11434_Baby Spinach Salad

Thumb_11434_Baby Spinach Salad

This is a clean and simple spinach salad. The rich, earthy taste of the spinach leaves needs little dressing up. Serve this alongside just about any grilled or roasted meat. It's also a delicious base for a fillet of fish.


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