-
Prep tip: Substitute dried cranberries or cherries for the pomegranate seeds for extra convenience. Ingredient tip: One 7-ounce can chipotle peppers in adobo sauce contains eight to ten peppers; you only need 11/2 peppers for this recipe. Use leftovers to add a smoky, spicy element to dressings or sauces (try them puréed into enchilada sauce).
-
Prep tips: Baked, roasted, or canned sweet potatoes work equally well; just adjust the amount of flour to make a stiff dough. If you’re using sweet potatoes from a leftover roasted vegetable dish, include other veggies, such as carrots and parsnips, for extra flavor.
-
This recipe was inspired by seafood dishes we encountered in Fujian, China, the source of fragrant oolong tea and many orchard fruits.
-
Assam tea provides a flavorful, fat-free broth on which to build the other flavors in the soup. Serving tip: Serve this spicy dish with bowls of fragrant rice.
-
Ingredient tip: Look for powder-fine, vivid green matcha in specialty markets and tea shops.
-
This simple country-style dish is a national favorite and considered a satisfying snack.
-
I serve this for breakfast, lunch, and sometimes even dinner—and if we don’t finish it, a slice makes great snacking the next day!
-
Eating fingerlings with their skins intact gives you a great, earthy flavor. Add porcini mushrooms, and that sense is enhanced. Serve this deep, wonderful fall or winter dish as is, with a small salad, or add a little prosciutto for a full supper. It also makes a great side for grilled meats and fish. Shopping tip: When selecting potatoes, make sure they are firm to the touch.
-
Dried figs and prunes add vitamins, fiber, and zing to this Moroccan stew. Serving tip: Serve with whole-wheat couscous or polenta and lightly braised greens.