This delicious entree soup owes its complex flavor in part to -- of all things -- banana. It breaks down during the cooking, which helps to thicken the broth, but not before bestowing a sweet-sour taste -- and its fragrance.
Read more about Ginger Moreno's recipe in the Washington Post.
Apricot, Walnut And Quinoa Salad
Apricot, Walnut And Quinoa Salad
A quinoa salad is one of our favorite ways to use up fruit that might otherwise be neglected. Any stone fruit will work, as will grapes, apples and pears (though the last two might lose some color). Ripe apricots are best, but even unripe ones can add a nice, textured tartness to the salad.
In our home kitchens, where we can't get the super-high heat you really need for a true stir-fry, we prefer to use a large nonstick sauté pan over medium-high heat. The result is stir-fry/sauté hybrid.
This recipe comes to us from Missy Frederick, and was the featured recipe for Root Source Challenge: Pineapple. To find out more about this weekly contest and how to participate, get caught up at the Cookthink blog.
Annatto-Rubbed Pork Chops with Salsa
Annatto-Rubbed Pork Chops with Salsa
Annatto are small seeds with flavors reminiscent of pepper and saffron. If you can't find annato, substitute a teaspoon of paprika. Cojita is a crumbly Mexican cheese. If you can't find it, try feta instead.
Read more about this recipe at Cook and Eat.
Black Beans And Rice With Chorizo, Peppers And Onions
Black Beans And Rice With Chorizo, Peppers And Onions
Here's a Spanish-influenced variation on beans and rice. The red and yellow peppers give good color contrast, and their sweetness balances the spiciness of the sausage.
Spelt And Spring Vegetable Salad
Spelt And Spring Vegetable Salad
Spelt is an ancient form of wheat that was favored by the Romans. In her The Provence Cookbook, Patricia Wells praises its rich, nutty flavor. This salad is adapted from her Spelt Salad With Peppers, Shallots And Parsley; we added more vegetables to capture spring, along with a splash of olive oil and lemon juice.
Baked Trout With Red Pepper, Cherry Tomato And Caper Sauce
Baked Trout With Red Pepper, Cherry Tomato And Caper Sauce
If you can’t find trout, substitute any fish with firm, white flesh (like halibut, cod or bass). This is a chop-as-you-go recipe -- no need to prepare the ingredients ahead of time.
Read more about this recipe at hogwash.
Baked Sundried Tomato Risotto With Grilled Vegetables And Balsamic Reduction
Baked Sundried Tomato Risotto With Grilled Vegetables And Balsamic Reduction
If you’ve never made a balsamic reduction before, give it a shot. It can be prepared ahead of time and drizzled on all sorts of foods (even fruit!).
Read more about this recipe at VeganYumYum.
Long Island, New York and Manhattan have long argued over who gets credit for developing this recipe. Although some Long Islanders still refer to the chowder as Long Island Clam Chowder, the rest of the culinary world is in agreement that it is a Big Apple version.
Read more about this recipe in the Washington Post.
John Kirkpatrick has fond memories of the hours his mother spent in the kitchen making paella two or three times a year. For this recipe, she used a pan he says must have measured 2 1/2 to 3 feet wide, but the dish can be made in a roasting pan as well.
Read more about this recipe in the Washington Post.
Clams in the marketplace that gape open often do so because they are in a weakened state from being out of water for a long time. Tap on them; if they pull shut, the clams are okay to cook. If they don't respond, discard them.
Read more about this recipe in the Washington Post.
If you're in the mood for comfort food, a warm, creamy bowl of this calming clam chowder will ease the stress of all calamities. If you can't find sunchokes, substitute 1 1/2 cups chopped new potatoes. The fish stock can be replaced by 3 cups vegetable stock plus 1 cup clam juice.
Read more about this recipe at Cook & Eat.
